The Ultimate Hummingbird Cake Recipe: A Southern Classic with Tropical Flair
The culinary landscape of the American South is rich with heartwarming traditions and delectable desserts, and few embody this spirit quite like the Hummingbird Cake. While its first widely known publication appeared in Southern Living magazine in the late 1970s, attributed to Mrs. L.H. Wiggins of Greensboro, North Carolina, the cake’s origins are said to stretch back even further, becoming a beloved staple in southern homes since the mid-19th century. This delightful confection, bursting with the flavors of banana, pineapple, pecans, and cinnamon, crowned with a luscious cream cheese frosting, holds a special place in the hearts of those who cherish its unique taste and moist texture.
What Makes a Hummingbird Cake So Special?
At its core, Hummingbird Cake is an extraordinary three-layer dessert celebrated for its incredible moistness and tropical, subtly spiced flavor profile. The secret lies in its star ingredients: ripe bananas, crushed pineapple, and toasted pecans, all harmoniously blended with a hint of warm cinnamon. These elements not only contribute to the cake’s distinctive taste but also ensure its exceptionally tender crumb. Traditionally, this rich cake is generously slathered with a tangy and sweet cream cheese frosting, which perfectly complements the fruit-filled layers. While the classic recipe is revered, some delightful variations exist, with additions like shredded coconut often making an appearance, further enhancing its island-inspired character.
Despite various interpretations, the fundamental combination of ingredients and their proportions have largely remained consistent over generations, testament to the perfection of the original formula. This consistency is what allows home bakers to recreate that authentic, comforting taste time and again, passing down a slice of Southern hospitality with every serving.
The Enduring Appeal of Southern Baking
Southern baking is renowned for its heartiness, generous portions, and the skillful incorporation of readily available local ingredients. From peach cobblers to sweet potato pies, these desserts often tell a story of agricultural bounty and cherished family gatherings. Hummingbird Cake fits seamlessly into this tradition, utilizing fruits like bananas and pineapples that, while tropical, were easily accessible in the South through trade. The rich, dense texture and indulgent cream cheese frosting are hallmarks of Southern sweets, designed to satisfy and bring people together. It’s more than just a cake; it’s a celebration of flavor and community, often reserved for special occasions like holidays, family reunions, or Sunday dinners.
Unraveling the Mystery of the Name
One of the most charming aspects of the Hummingbird Cake is its intriguing name. Being from outside the South, I can only rely on the fascinating stories and theories I’ve encountered. The most popular belief suggests that the cake is so incredibly sweet and delicious, it’s said to make you “hum” with joy, much like a hummingbird attracted to nectar. Another theory posits that the vibrant flavors and sweetness are so enticing, they would attract hummingbirds themselves! There are also whispers of a Jamaican origin, where it’s sometimes referred to as “Doctor Bird Cake,” a nod to Jamaica’s national bird, a species of hummingbird. Regardless of the exact etymology, the name certainly adds to the cake’s mystique and charm, making it an instant conversation starter at any gathering.
Why This Hummingbird Cake Recipe Stands Out
Beyond its captivating history and name, this Hummingbird Cake recipe delivers a grand dessert experience that is perfect for a party or a holiday celebration. Its beautiful presentation, with luscious layers and generous frosting, makes it an impressive centerpiece. But more importantly, it’s incredibly delicious. The combination of sweet fruit, nutty pecans, and aromatic cinnamon creates a symphony of flavors that is both comforting and exotic. Each bite offers a perfect balance of sweetness and tang, wrapped in a moist, tender crumb that simply melts in your mouth. It’s a dessert that invites you to savor every moment and guarantees rave reviews from your guests.
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To make baking this magnificent cake even easier, you can download a printable version of this recipe directly to your computer. This ensures you have all the steps and ingredients at your fingertips, ready for your next baking adventure!
Essential Ingredients for Your Hummingbird Cake
Creating this iconic cake starts with selecting the right ingredients. Each component plays a vital role in achieving the signature taste and texture that Hummingbird Cake is famous for.
- 3 cups all-purpose flour: Provides the structure for the cake. Ensure it’s fresh for the best results.
- 2 cups sugar: Sweetens the cake and contributes to its moistness.
- 1 teaspoon baking soda: The primary leavening agent, giving the cake its lift and tender crumb.
- 1 teaspoon salt: Balances the sweetness and enhances all the other flavors. Don’t skip it!
- 1 teaspoon ground cinnamon: Adds a warm, aromatic spice note that perfectly complements the fruit.
- 1 cup canola oil: Contributes significantly to the cake’s moistness and keeps it tender for longer than butter-based cakes.
- 3 large eggs: Bind the ingredients together and add richness and structure.
- 1 tablespoon vanilla extract: A flavor enhancer that adds depth and aroma.
- 1 (8-ounce) can crushed pineapple packed in juice: This is crucial for moisture and that distinct tropical tang. Do not drain the juice!
- 1 1/2 cups pecans, toasted and chopped, plus extra for garnish: Provides a delightful crunch and nutty flavor. Toasting them beforehand enhances their aroma significantly.
- 2 ripe bananas, peeled and chopped: The riper, the better! Overripe bananas with brown spots will provide the most sweetness and moistness.
For the classic cream cheese frosting, you will need:
- 16 tablespoons (2 sticks) unsalted butter, softened: Essential for a rich, creamy frosting. Ensure it’s truly softened, not melted.
- 4 cups powdered sugar, sifted: Creates a smooth, sweet frosting. Sifting prevents lumps.
- 16 ounces cream cheese, cut into 8 pieces, softened: The star of the frosting, providing its signature tangy flavor and creamy texture. Softened cream cheese is key for a smooth blend.
- 1 1/2 teaspoons vanilla extract: Enhances the sweetness and rounds out the flavor.
- Pinch of salt: Balances the richness and sweetness of the frosting.
Step-by-Step Guide to Baking Your Hummingbird Cake
Baking this cake is a joy, and following these steps carefully will ensure a perfect result every time. Begin by preheating your oven to 350 degrees F (175 degrees C) and prepare three 9-inch round cake pans by greasing and flouring them thoroughly. This prevents sticking and ensures your cake layers come out beautifully.
In the large bowl of your stand mixer, combine all the dry ingredients: flour, sugar, baking soda, salt, and ground cinnamon. Whisk these together until they are well combined. This initial step ensures that the leavening agents and spices are evenly distributed throughout the cake batter.
In a separate medium bowl, whisk together the wet ingredients: canola oil, large eggs, and vanilla extract. This ensures they are fully incorporated before adding them to the dry mixture. Gradually add this wet mixture to the dry ingredients in the mixer bowl. Beat on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
At this stage, you’ll notice that the batter is exceptionally thick, almost like the consistency of taffy. This is perfectly normal and a characteristic of Hummingbird Cake batter, thanks to the high ratio of fruit and oil. Don’t be alarmed by its density.
With your mixer still on low speed, gently fold in the crushed pineapple (including its juice – do not drain!), the toasted and chopped pecans, and the ripe, chopped bananas. Increase the speed to medium for just a moment to ensure all these wonderful ingredients are evenly distributed throughout the thick batter. Again, avoid overmixing; stir until just combined.
Divide the batter evenly among your three prepared cake pans. Bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center of a cake layer comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before carefully inverting them onto wire racks to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
Assembling and Frosting Your Beautiful Cake
While your cake layers are cooling, it’s time to prepare the star of the show – the cream cheese frosting. In your mixer, beat the softened unsalted butter at medium-high speed until it becomes light and creamy, about 2 minutes. Reduce the speed to low and gradually add the sifted powdered sugar, ensuring it’s fully incorporated without a cloud of sugar dust. Once all the sugar is in, increase the speed and beat until the frosting is light and fluffy, another 2 minutes. Now, add the softened cream cheese, one piece at a time, beating until the mixture is smooth and lump-free. Finally, beat in the vanilla extract and a pinch of salt. Be careful not to overbeat the cream cheese, as this can make the frosting runny.
Once your cakes are completely cool and the frosting is ready, it’s time for assembly. Place one cake layer on your serving platter. Spread approximately 1 1/2 cups of the creamy frosting evenly over the top surface of the first layer, reaching close to the edges.
Carefully place the second cake layer on top of the frosted first layer. Repeat the process, spreading another 1 1/2 cups of frosting over this layer.
Finally, crown your creation with the third and final cake layer. Use the remaining frosting to generously cover the top and sides of the entire cake. For a perfect finish, garnish with additional chopped, toasted pecans, if desired. Now, all that’s left is to serve and enjoy this magnificent Southern delight!
Serve and enjoy the fruit of your labor! This cake is best enjoyed at room temperature, allowing the flavors to fully bloom.
Pro Tips for a Flawless Hummingbird Cake
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs for both the cake and frosting are at room temperature. This allows them to cream together smoothly and incorporate air efficiently, resulting in a lighter cake and smoother frosting.
- Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour too much, leading to a tough, dry cake. Mix until just combined.
- Ripe Bananas Are Key: The browner the bananas, the sweeter and more flavorful they will be, adding essential moisture and natural sweetness to your cake.
- Toast Your Pecans: Briefly toasting pecans in a dry skillet or oven before adding them to the batter significantly enhances their flavor and crunch.
- Accurate Oven Temperature: Ovens can vary. Using an oven thermometer can ensure your oven is consistently heating to the correct temperature, which is vital for even baking.
- Cool Completely: Do not attempt to frost warm cake layers. The frosting will melt and slide off. Patience is a virtue here!
- Storage: Store Hummingbird Cake in an airtight container in the refrigerator due to the cream cheese frosting. Bring it to room temperature for about 30-60 minutes before serving for optimal flavor and texture.
- Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to a month. Thaw at room temperature before frosting. You can also freeze slices of frosted cake, wrapped individually.
More Banana and Pineapple Desserts to Enjoy
If you’re a fan of the tropical and comforting flavors found in Hummingbird Cake, you’ll love exploring these other delicious banana and pineapple-inspired desserts:
- Easy Banana Cake with Banana Whipped Cream Frosting
- Banana Cupcakes with Vanilla Cream Cheese Frosting
- Pineapple Upside Down Cake in a Cast Iron Skillet
- Pineapple Dream Dessert
Hummingbird Cake: The Southern Delight
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canola oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 8-ounce can crushed pineapple packed in juice
- 1 ½ cups pecans toasted and chopped, plus extra for garnish
- 2 ripe bananas peeled and chopped (preferably very ripe with brown spots)
Cream Cheese Frosting:
- 16 tablespoons unsalted butter (2 sticks), softened
- 4 cups powdered sugar sifted, for a smooth consistency
- 16 ounces cream cheese cut into 8 pieces, softened
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
For the Cake Layers:
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Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing them thoroughly and dusting them lightly with flour. Set aside.
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In the large bowl of your stand mixer, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
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In a separate medium bowl, whisk together the canola oil, large eggs, and vanilla extract. Add this wet mixture to the dry ingredients in the mixer bowl. Beat on low speed until just combined. The batter will be very thick, almost the consistency of taffy.
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With the mixer on low speed, add the crushed pineapple (including its juice), toasted and chopped pecans, and chopped ripe bananas. Increase speed to medium and mix until all ingredients are well combined and evenly distributed. Avoid overmixing.
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Divide the batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a cake layer comes out clean. Cool the cakes in their pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
For the Cream Cheese Frosting:
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With a mixer at medium-high speed, beat the softened unsalted butter until creamy, about 2 minutes. Reduce mixer speed to low and slowly add the sifted powdered sugar until fully incorporated. Increase speed and beat until fluffy, about 2 minutes.
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Add the softened cream cheese, one piece at a time, beating until smooth and lump-free. Finally, beat in the vanilla extract and a pinch of salt. Be careful not to overmix the frosting.
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To assemble, spread about 1 1/2 cups of the frosting on the first cooled cake layer. Top with the second cake layer and spread another 1 1/2 cups of frosting. Place the final cake layer on top and use the remaining frosting to cover the top and sides of the cake. Garnish with extra chopped pecans, if desired. Serve at room temperature and enjoy!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Don’t forget to grab your printable copy of this delightful Hummingbird Cake recipe for future baking endeavors!