Hummingbird Cake

Hummingbird Cake

Description

Hummingbird Cake is a classic Southern dessert that’s ultra-moist and packed with tropical flavors from bananas, pineapple, and pecans. Layered with rich cream cheese frosting, it’s a sweet, nutty, and fruity cake that’s perfect for birthdays, holidays, or any special gathering.

Ingredients

For the Cake:

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp salt

• 3 large eggs, beaten

• 1 cup vegetable oil

• 2 tsp vanilla extract

• 1 (8 oz) can crushed pineapple with juice, undrained

• 2 cups ripe bananas, mashed (about 3–4 bananas)

• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 4 cups powdered sugar

• 2 tsp vanilla extract

Optional Garnish:

• Chopped pecans

• Dried pineapple flowers or banana chips

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. Add wet ingredients: Stir in eggs, oil, and vanilla until combined.

4. Add fruit & nuts: Fold in pineapple (with juice), mashed bananas, and pecans. Mix until just combined.

5. Bake: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

6. Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

7. Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.

8. Assemble cake: Place one cake layer on a plate, spread frosting evenly. Repeat with remaining layers, then frost the top and sides.

9. Garnish: Sprinkle with extra pecans or decorative toppings if desired.

Equipment

• Three 9-inch round cake pans

• Mixing bowls (large and medium)

• Electric mixer (hand or stand)

• Cooling racks

• Spatula or offset spatula

• Measuring cups and spoons

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes (plus cooling and frosting time)

Serving Size: 12 servings

Hummingbird Cake

Hummingbird Cake is a classic Southern dessert that’s ultra-moist and packed with tropical flavors from bananas, pineapple, and pecans. Layered with rich cream cheese frosting, it’s a sweet, nutty, and fruity cake that’s perfect for birthdays, holidays, or any special gathering.

Print Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Equipment

• Three 9-inch round cake pans
• Mixing bowls (large and medium)
• Electric mixer (hand or stand)
• Cooling racks
• Spatula or offset spatula
• Measuring cups and spoons

Ingredients

• For the Cake:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 large eggs beaten
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 8 oz can crushed pineapple with juice, undrained
• 2 cups ripe bananas mashed (about 3–4 bananas)
• 1 cup chopped pecans
• For the Cream Cheese Frosting:
• 8 oz cream cheese softened
• ½ cup 1 stick unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• Optional Garnish:
• Chopped pecans
• Dried pineapple flowers or banana chips

Instructions

• Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
• Add wet ingredients: Stir in eggs, oil, and vanilla until combined.
• Add fruit & nuts: Fold in pineapple (with juice), mashed bananas, and pecans. Mix until just combined.
• Bake: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
• Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
• Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
• Assemble cake: Place one cake layer on a plate, spread frosting evenly. Repeat with remaining layers, then frost the top and sides.
• Garnish: Sprinkle with extra pecans or decorative toppings if desired.

Servings: 12 servings

10 FAQs About Hummingbird Cake

1. Why is it called Hummingbird Cake?
   The name is believed to come from the cake’s sweet, tropical flavors (banana, pineapple) that attract people like hummingbirds to nectar.

2. Do I have to use pecans?
   No — you can leave them out or substitute walnuts, macadamia nuts, or even shredded coconut for texture.

3. Can I use fresh pineapple instead of canned?
   Yes, but you’ll need to chop it finely and include the juices for proper moisture.

4. Can I make this cake ahead of time?
   Yes, you can bake the layers 1–2 days in advance, wrap them well, and frost the day you serve it.

5. Can I make it as a sheet cake instead of layers?
   Yes — use a 9×13-inch baking pan and bake for about 40–45 minutes.

6. What’s the best way to keep the cake moist?
   Wrap each cooled cake layer in plastic wrap before assembling, and don’t overbake.

7. Can I reduce the sugar in the cake?
   Yes, you can cut up to ½ cup from the batter, but it may slightly change texture and sweetness.

8. Can I freeze Hummingbird Cake?
   Absolutely. Wrap unfrosted cake layers or the fully frosted cake tightly in plastic wrap and foil, then freeze for up to 2 months.

9. Is this cake dense or fluffy?
   It’s moist and slightly dense due to the fruit, but still soft and tender.

10. What kind of frosting works best?
    Classic cream cheese frosting is traditional, but a whipped cream cheese frosting or vanilla buttercream also works well.

How To Store Hummingbird Cake

• Room Temperature: If unfrosted, store cake layers in an airtight container at room temperature for up to 2 days.

• Refrigerator: Store frosted cake in an airtight cake container or cover with plastic wrap for up to 5 days. Bring to room temperature before serving for best flavor.

• Freezer: Wrap individual slices or whole cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.