Hummingbird cake, a beloved Southern classic, is a moist, spice-filled cake studded with ripe bananas, crushed pineapple, and toasted pecans, all crowned with a rich cream cheese frosting. This version, inspired by the famous Magnolia Bakery style, delivers a perfectly balanced sweetness and a tender crumb that makes it a standout for any celebration. It’s a straightforward, forgiving recipe that yields a spectacular, crowd-pleasing dessert.
Ingredients
- 3 cups (384 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (240 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups (340 g) mashed ripe bananas (about 3 large)
- 1 cup (225 g) crushed pineapple, undrained
- 1 cup (120 g) chopped pecans, plus extra for garnish
- For the Cream Cheese Frosting:
- 1/2 cup (113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, beat the eggs, oil, and vanilla extract until well combined. Stir in the mashed bananas and crushed pineapple (with its juice) until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until no dry streaks remain. Fold in the chopped pecans. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and pulling away from the edges of the pan.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is crucial; the frosting will melt if the cakes are warm.
- While the cakes cool, make the frosting. In a large bowl, beat the butter and cream cheese together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. Beat for an additional minute until light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
- Garnish with extra chopped pecans if desired. Slice and serve.
Tips
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots on the peel.
- Don’t Overmix: Overmixing the batter can develop gluten, resulting in a tough, dense cake. Mix just until the ingredients are combined.
- Cooling is Key: Ensure the cakes are completely cool before frosting, or the cream cheese frosting will become runny and slide off. You can even chill the cakes in the refrigerator for 30 minutes to speed this up.
- Substitutions: If you don’t have pecans, walnuts are a great substitute. You can also omit the nuts entirely for a nut-free version. For a less sweet frosting, reduce the powdered sugar to 3 cups (360 g).
Serving Suggestions
Serve this hummingbird cake as the star of a brunch, afternoon tea, or birthday celebration. It pairs wonderfully with a cup of hot coffee, black tea, or a cold glass of milk. For an extra touch, drizzle each slice with a little caramel sauce or serve with a scoop of vanilla bean ice cream.
Variations
- Three-Layer Cake: Divide the batter among three 8-inch pans and reduce the baking time to 25-30 minutes. You’ll have a taller, more impressive cake.
- Bundt Cake: Pour the batter into a well-greased 10-cup Bundt pan and bake for 50-60 minutes. Dust with powdered sugar instead of frosting.
- Cupcakes: Fill lined muffin tins about 2/3 full and bake for 20-25 minutes. This recipe makes about 24 cupcakes.
- Add Coconut: Fold 1 cup (85 g) of sweetened shredded coconut into the batter for a tropical twist.
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 cold. Let it sit at room temperature for 30 minutes before serving to allow the cake to soften. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting. The frosted cake itself can also be frozen (without the pecan garnish) for up to 2 months; thaw in the refrigerator overnight.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, you can, but you’ll need to crush it finely and use about 1 cup with a little of its juice. Canned crushed pineapple is more convenient and consistent in moisture content, which is why it’s commonly used.
Why did my cake sink in the middle? This can happen if the oven door is opened too early during baking, or if the batter was overmixed. Make sure your baking soda is fresh, and avoid opening the oven for the first 20 minutes of baking.
Can I make this cake ahead of time? Absolutely. The cake layers can be baked a day ahead and stored wrapped in plastic wrap at room temperature. The frosting can also be made a day ahead and refrigerated; just let it soften at room temperature and re-whip before using.
Can I reduce the sugar? Yes, you can reduce the sugar in the cake to 1 3/4 cups (350 g), but keep in mind it will also reduce the moisture and tenderness slightly. For the frosting, you can use 3 cups (360 g) of powdered sugar for a less sweet result.
What is the best way to chop pecans? You can chop them by hand with a knife, or pulse them in a food processor. For even pieces, spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant, which enhances their flavor.
Can I use a different type of oil? Yes, you can use canola oil, sunflower oil, or any other neutral-flavored oil. Avoid using olive oil, as it has a strong flavor that will alter the cake.
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