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Hummingbird Cake

Hummingbird Cake is a classic Southern dessert with Jamaican origins. This moist and flavorful cake boasts a unique blend of warm spices like cinnamon and nutmeg, sweet tropical fruits (banana and pineapple), and a delightful crunch from pecans. The use of oil instead of butter creates an exceptionally tender crumb. A generous layer of cream cheese frosting provides the perfect finishing touch, making Hummingbird Cake a true crowd-pleaser!

  • Total Time: 55-60 minutes
  • Yield: 12 servings

Ingredients

Cake:

  • All-purpose flour
  • Granulated sugar
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ripe bananas (mashed)
  • Vegetable oil
  • Vanilla extract
  • Crushed pineapple (with juice)
  • Chopped pecans

Cream Cheese Frosting:

  • Cream cheese (softened)
  • Unsalted butter (softened)
  • Powdered sugar
  • Vanilla extract
  • Optional: Pecans (chopped, for garnish)

Instructions

Making the Batter:

  1. Whisk dry ingredients: Combine flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  2. Mix the wet ingredients: In a separate bowl, mash the ripe bananas until smooth. Add the oil, vanilla extract, and crushed pineapple (with its juice). Stir until well combined.
  3. Combine batter: Gradually add the wet ingredients to the dry ingredients, mixing just until a smooth batter forms. Avoid overmixing, as this can lead to a tough cake.
  4. Fold in pecans: Gently fold in the chopped pecans.

Baking the Layers

  1. Divide batter: Pour the batter evenly into the prepared cake pans.
  2. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  3. Cool completely: Allow the cakes to cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely.

Making the Frosting:

  1. Cream together: In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
  2. Add sugar and vanilla: Gradually add the powdered sugar, beating on low speed until incorporated. Then, beat in the vanilla extract.

Notes

  • Make-Ahead: The cake layers can be baked and wrapped up to two days in advance. Frosting can be made a day ahead and stored in the refrigerator.
  • Nut-Free: Substitute the pecans with sunflower seeds, pumpkin seeds, or chopped dried fruit.
  • Gluten-Free: Explore using gluten-free flour blends.
  • Frosting Variations: Experiment with brown butter frosting, simple vanilla buttercream, or a coconut-flavored frosting.
  • Author: Juana M. Benedict
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern (US)
  • Diet: Gluten Free