Hummingbird cake is a classic Southern American dessert made with ripe bananas, crushed pineapple, pecans, and warm spices, all brought together with a cream cheese frosting. This 9×13 version is perfect for feeding a crowd, offering a moist, tender crumb with a delightful balance of sweet fruit and nutty crunch. Baking it in a sheet pan simplifies the process and makes serving easy, all without sacrificing any of the flavor.
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) ground cinnamon
- 1/2 teaspoon (2.5 g) salt
- 3 large eggs, at room temperature
- 1 cup (240 ml) vegetable oil
- 1 1/2 teaspoons (7.5 ml) vanilla extract
- 2 cups (about 3 large) mashed ripe bananas
- 1 can (8 oz / 227 g) crushed pineapple, undrained
- 1 cup (120 g) chopped pecans, plus extra for garnish
- For the frosting: 1 package (8 oz / 226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then dust with flour, tapping out the excess.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, beat the eggs lightly. Add the oil and vanilla, and mix well. Stir in the mashed bananas and the undrained crushed pineapple until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine. Fold in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should feel firm to the touch.
- Let the cake cool in the pan on a wire rack for about 15 minutes. Then, if you plan to frost it in the pan, let it cool completely in the pan. If you prefer to remove it, run a knife around the edges and invert onto a cooling rack to cool completely.
- While the cake cools, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla and beat until fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top. Garnish with extra chopped pecans if desired.
Tips
- Ripe bananas are key: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots or even fully brown skins.
- Don’t overmix: Overmixing the batter can develop gluten, resulting in a tough, dense cake. Stir just until the flour is incorporated.
- Cool completely before frosting: If the cake is even slightly warm, the cream cheese frosting will melt and slide off. Patience is essential for a beautiful finish.
- Substitution: If you don’t have pecans, walnuts are a great substitute. You can also toast the pecans lightly in a dry skillet for extra flavor.
Serving Suggestions
Serve this hummingbird cake as the star of a brunch, a potluck, or a family gathering. It pairs wonderfully with a cup of hot coffee or a glass of cold milk. For an extra touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The cake is rich enough to be a dessert on its own, but the creamy frosting makes it a celebration-worthy treat.
Variations
- Add coconut: Fold in 1/2 cup (45 g) of sweetened shredded coconut with the pecans for a tropical twist.
- Spice it up: Add 1/4 teaspoon of ground nutmeg or ginger to the dry ingredients for a warmer spice profile.
- Use a different frosting: While cream cheese is classic, a simple vanilla buttercream or a cream cheese glaze (thinner, poured over the top) also work well.
- Make it a layer cake: This recipe can be divided between two 9-inch round pans and baked for 25-30 minutes, then stacked with frosting in between.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting needs to stay chilled. Let the cake sit at room temperature for about 15-20 minutes before serving to soften the frosting and enhance the flavors. You can also freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting and serving. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-7 minutes, but be careful not to melt the frosting.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, you can, but you’ll need to crush it and use about 1 cup (240 ml) with its juice. Canned crushed pineapple is more consistent and has a softer texture, which is why it’s commonly used. If using fresh, make sure it’s very ripe and well-crushed.
Why is my cake dense or gummy? This can happen if you overmix the batter, which develops gluten. It can also happen if you use too much flour or not enough leavening. Measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly.
Can I reduce the sugar? You can reduce the sugar to 1 3/4 cups (350 g) without drastically changing the texture, but the cake will be less sweet. The pineapple and bananas add natural sweetness, but the frosting also contributes sugar, so consider that balance.
Do I need to refrigerate the cake? Yes, because of the cream cheese frosting, the cake must be refrigerated. It can sit out for up to 2 hours for serving, but should then be returned to the fridge.
Can I make this cake ahead of time? Absolutely. You can bake the cake a day ahead, let it cool completely, wrap it well, and keep it at room temperature. Frost it the next day. Or, you can frost it and refrigerate it for up to 2 days before serving.
Can I use a different nut? Yes, walnuts are a classic substitute for pecans. You can also omit the nuts entirely if you have an allergy, or replace them with an extra 1/2 cup (60 g) of shredded coconut.
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