Hummingbird cake is a classic Southern American dessert made with ripe bananas, crushed pineapple, pecans, and warm spices, all bound together in a moist, tender crumb and finished with a cream cheese frosting. It gets its name from the way the sweet, fruity aroma seems to attract hummingbirds, and it has been a beloved potluck and celebration cake since the 1970s. This recipe works because the combination of very ripe bananas and juicy pineapple keeps the cake incredibly moist without needing heavy syrups, while the pecans add a pleasant crunch that contrasts with the silky frosting.
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
- ½ teaspoon (2.5 g) salt
- 3 large eggs, at room temperature
- 1 cup (240 ml) vegetable oil
- 1½ cups (340 g) mashed ripe bananas (about 3 medium bananas)
- 1 cup (225 g) crushed pineapple, undrained
- 1 cup (120 g) chopped pecans, plus extra for garnish
- 1½ teaspoons (7.5 ml) vanilla extract
For the cream cheese frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make a well in the center.
- Add the eggs, oil, mashed bananas, crushed pineapple (with its juice), chopped pecans, and vanilla extract to the well. Stir with a wooden spoon or spatula until just combined. Do not overmix; the batter should be thick and slightly lumpy.
- Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is important—frosting a warm cake will cause the frosting to melt.
- While the cakes cool, make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated, then increase speed to medium and beat until fluffy. Stir in the vanilla.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting. Garnish with extra chopped pecans if desired.
Tips
- Use very ripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your cake will be. Avoid green or barely yellow bananas.
- Do not overmix the batter: Overmixing develops gluten, which can make the cake tough. Stir just until the flour is moistened.
- Substitutions: You can substitute 1 cup of chopped walnuts for the pecans, or use 1 teaspoon of pumpkin pie spice instead of cinnamon. For a less sweet frosting, reduce the powdered sugar to 2½ cups (300 g).
- Check for doneness early: Ovens vary, so start checking the cake at 30 minutes. If the top is browning too quickly, tent it loosely with aluminum foil.
Serving Suggestions
Serve hummingbird cake at room temperature so the frosting is soft and the flavors are fully developed. It pairs beautifully with a cup of hot coffee, black tea, or a glass of cold milk. For a special dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s also a wonderful choice for brunch, birthdays, or any spring or summer gathering.
Variations
- Bundt cake: Pour the batter into a greased 10-cup Bundt pan and bake for 50–60 minutes. Let cool in the pan for 15 minutes before inverting. Dust with powdered sugar instead of frosting.
- Cupcakes: Divide the batter among 24 lined muffin cups and bake for 20–25 minutes. Frost with cream cheese frosting and top with a pecan half.
- Add coconut: Fold 1 cup (85 g) of sweetened shredded coconut into the batter for extra texture and flavor.
- Spice it up: Add ¼ teaspoon of ground nutmeg or ginger along with the cinnamon for a warmer spice profile.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, it must be kept chilled. Let the cake sit at room temperature for 20–30 minutes before serving to soften the frosting. You can also freeze the unfrosted cake layers, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw in the refrigerator overnight before frosting. If you have leftover slices, they can be reheated in the microwave for 15–20 seconds, but the cake is best enjoyed at room temperature.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, but you need to crush it and measure 1 cup, including the juice. Canned crushed pineapple is more consistent in moisture content, so if using fresh, make sure it’s very ripe and well-crushed.
Why did my cake sink in the middle? This can happen if the batter is overmixed or if the oven door is opened too early during baking. Also, make sure your baking soda is fresh—it should be replaced every 6 months.
Can I make this cake gluten-free? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more crumbly, but it will still be delicious. Add ½ teaspoon of xanthan gum if your blend doesn’t include it.
Do I have to use oil, or can I use butter? Oil is traditional because it keeps the cake moist and tender. If you use melted butter instead, the cake will be slightly denser and may dry out a bit faster. Use 1 cup (226 g) of melted unsalted butter.
How do I know when the cake is done? Insert a toothpick into the center; it should come out with only a few moist crumbs, not wet batter. The edges should also pull away slightly from the pan.
Can I reduce the sugar? You can reduce the sugar to 1½ cups (300 g) without drastically changing the texture, but the cake will be less sweet. Keep in mind that the pineapple and bananas add natural sweetness, so it will still be plenty sweet.
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