Hummingbird Cake Recipe
A cake so moist, so flavorful, it makes carrot cake look like a sad, dry imposter. Hummingbird Cake—loaded with bananas, pineapple, pecans, and cream cheese frosting—is the Southern superstar that’s about to hijack your taste buds. Why settle for basic when you can have legendary?
Hummingbird Cake isn’t just good—it’s stupidly good. The combo of ripe bananas and crushed pineapple keeps it insanely moist (no sawdust texture here).
Toasted pecans add crunch, and the cream cheese frosting? It’s the velvet rope of toppings. Plus, it’s easier to make than explaining why you ate half the batter.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus cooling)
Servings: 12 slices (or 1 very committed person)
Ingredients
For the Cream Cheese Frosting:
Instructions
- Preheat & Prep: Crank the oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper. (Skip this, and you’ll regret it.)
- Dry Ingredients: Whisk flour, baking soda, cinnamon, and salt in a bowl. Pretend you’re a scientist.
- Wet Ingredients: In another bowl, beat sugars, eggs, oil, and vanilla until smooth. Fold in bananas, pineapple, and pecans. Don’t overmix—lumpy batter = moist cake.
- Combine: Gradually add dry ingredients to wet. Stir until just combined. Pour batter evenly into pans.
- Bake: 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy. (Lick the spoon. We won’t tell.)
- Assemble: Frost the cooled layers. Top with extra pecans if you’re extra.
Nutritional Values (per slice)
Calories: 580
Fat: 30g
Carbs: 75g
Protein: 5g
Sugar: 55g (Worth it.)
Storage Instructions
Store covered in the fridge for up to 5 days. For longer storage, freeze unfrosted layers wrapped in plastic for 3 months. Thaw, frost, and devour.
Common Mistakes to Avoid
- Overmixing: Tough cake alert. Stir until just combined.
- Under-toasting pecans: Raw nuts = sad texture. Toast them.
- Warm frosting: Cold ingredients = fluffy frosting. Don’t rush.
- Overbaking: Dry cake is a crime. Check early.
Alternatives
- Gluten-free: Swap flour for a 1:1 GF blend.
- Nut-free: Skip pecans or use seeds.
- Less sweet: Reduce sugar by ¼ cup. (But why?)
- Vegan: Use flax eggs, coconut oil, and vegan cream cheese. (It works, IMO.)
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, but drain it well. No one wants a soggy cake.
Can I make this into cupcakes?
Absolutely. Bake for 18–20 minutes. Frost like a boss.
Why is it called Hummingbird Cake?
Legend says it’s so sweet, hummingbirds flock to it. (Also, it’s Jamaican in origin.)
Can I skip the frosting?
Technically yes, but you’ll miss the best part. Don’t.
My cake sunk in the middle. Help?
Overmixing or underbaking. Next time, trust the toothpick.
Final Thoughts
This Hummingbird Cake is the dessert equivalent of a standing ovation. It’s moist, flavorful, and guaranteed to steal the spotlight at any gathering. (Or your midnight snack session.) Bake it, share it (optional), and prepare for the compliments to roll in. Your kitchen, your rules—now go conquer.
