Hummingbird Cake
Hummingbird Cake: a classic southern recipe made with pineapple, banana, cinnamon, and nuts, all topped with a tangy cream cheese frosting!
*This post originally published on February 28, 2014. I thought it was about time the pics and recipe were updated. So, the photos you see here now are new and improved! I’ve also improved the recipe and added more answers to some frequently asked questions. Hopefully you’ll enjoy this hummingbird cake as much as my family and I do.*
It’s good Friday! Can you believe it??
I’m so happy it’s finally spring. After this weekend I can break out the white jeans. Holla!
And I know I’ve been harping on you about what you should make for Easter this year, but I am going to make yet another suggestion. This recipe would be perfect because:
- It looks so pretty! Aren’t those dried pineapple flowers gorgeous?
- Even though it’s spring, the seasonal fruit isn’t really making much of an appearance yet. So tropical is a great way to go!
- The flavors here are so on point. Sweet banana is at the forefront, then you get the warm cinnamon and the pineapple. With tangy cream cheese frosting and crunchy pecans, it’s just a total home run.
And honestly this cake would be welcome at any time of year. It’s a true classic and there is really no occasion that wouldn’t be made more special with this stunner of a hummingbird cake on the menu.
WHAT IS HUMMINGBIRD CAKE?
Hummingbird cake is a southern tradition. Like so many other delicious baked goods (think biscuits, peach cobbler, corn bread, pecan pie…) this recipe got its start down south.
It’s a simple layer cake, flavored with banana, pineapple, and cinnamon, filled and frosted with a tangy cream cheese icing, and garnished with pecans.
The cake is ridiculously moist and tropical-tasting, and the combination of flavors is just out of this world. My whole house smelled incredible while this cake was baking! You’ve gotta give it a try!
HOW TO MAKE HUMMINGBIRD CAKE
Just like with so many of my cakes, this recipe uses the reverse creaming method.
Start by combining all the dry ingredients in a big bowl. Flour, sugar, leavening, cinnamon, and salt just get stirred together.
Work in the soft butter until the mixture resembles damp sand.
Then, mix in the eggs. It’s important that the eggs go in one at a time, to avoid a lumpy batter. Allow the first one to become completely incorporated, before adding in the next.
Now it’s time to add the liquid ingredients. Puree the bananas until they’re really smooth. I like to use my mini chopper for this.
You are also going to want to drain your pineapple really well! It’s best to put in in a strainer and really squeeze out as much of the liquid as you can.
Add the pureed banana and drained, crushed pineapple to the cake batter, along with a little sour cream and a splash of vanilla extract.
Mix this batter for about a minute, then transfer it to greased, parchment-lined cake pans and bake!
CAN HUMMINGBIRD CAKE BE MADE IN DIFFERENT SIZED PANS?
To me, a tall, triple layer cake is just such a statement, so I baked this cake in 3 6-inch round pans.
But it could also be made in 2 8- or 9-inch diameter pans, or in a rectangular 9×13-inch pan. Just keep an eye on the bake times. Larger, thinner cakes could need more or less time in the oven, depending. You’ll know your cake is done when a toothpick inserted in the thickest part comes out clean.
WHAT KIND OF FILLING OR FROSTING TO PUT ON HUMMINGBIRD CAKE
Traditionally, hummingbird cake is made with cream cheese frosting. It’s so good! It compliments the fruit and spices in such a perfect way.
Try this recipe for no-fail, fluffy as can be cream cheese frosting that’s stiff enough to pipe: Cream Cheese Frosting. It’s what I used in the pictures you see here!
If you’re looking for another option, try this one: Magical Cream Cheese Frosting. It’s basically a hybrid of traditional cream cheese frosting and ermine frosting, sometimes known as boiled milk frosting or flour frosting. It’s super-smooth and silky, and perfect for making ahead.
Or if you are anti-cream cheese, you could also try my favorite, Swiss meringue buttercream, or this easy American-style buttercream.
HOW TO DECORATE HUMMINGBIRD CAKE
Once the cake is filled and frosted, you can give it a simple but stunning decoration.
Press finely chopped pecans into the sides of the cake. I chose to only go a little less than halfway up, but you can do it however you like!
Then, just place a few dried pineapple flowers on top, for garnish.
To make dried pineapple flowers, peel a fresh pineapple, and cut it crosswise into very thin rounds (the thinner the better!). Place them on a wire rack, and dry them in the oven. (At 170 degrees F, this will probably take around 3 to 4 hours.) Once they are dry but still warm, they should be pliable enough to shape. Press them gently into a small cup to form the blossom shape, and allow to cool completely.
HOW LONG DOES HUMMINGBIRD CAKE LAST?
This cake will keep at room temperature for at least a day or two.
In the fridge, it will stay good for a week to 10 days. Just press a piece of plastic wrap into the cut side of the cake, so it doesn’t dry out.
The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen. They’ll last in the freezer for a couple of months.
CAN HUMMINGBIRD CAKE BE MADE AHEAD?
You can definitely make this dessert ahead- in fact I would recommend it!
The layers can be baked the day before you plan to assemble the cake. Allow them to cool to room temperature, then wrap them tightly in plastic and refrigerate them overnight.
I also like to fill and frost the cake ahead, and give it some time in the fridge to chill before slicing in. In my experience, the results are always so much better when you allow layer cakes to chill for a while before serving. They’re easier to frost, and they slice so much more cleanly this way.
Hope you have a fantastic holiday weekend, and I really hope this hummingbird cake is a part of that! Let me know if you have a chance to bake it up; I want to hear all about it!
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Hummingbird Cake
Ingredients
For the hummingbird cake layers:
- 1 1/2 cups (250 g) cake flour
- 3/4 cup (200 g) granulated sugar
- 3/4 teaspoon (1 teaspoon) baking powder
- 3/4 teaspoon (1 teaspoon) baking soda
- 3/4 teaspoon (1 teaspoon) ground cinnamon
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter,, softened
- 1 1/2 (2) large bananas, , ripe
- 8 ounces (226.8 g) crushed pineapple, , drained & squeezed
- 1 1/2 tablespoons (2 tablespoons) sour cream
- 2 eggs,, large
- 1 1/2 teaspoons (2 teaspoons) vanilla extract
For the decoration:
- 1 batch (1 batch) cream cheese frosting
- 1/2 cup (247.5 g) chopped pecans, (approximately)
- pineapple flowers*
Instructions
To make the hummingbird cake layers:
- Preheat the oven to 325 degrees F, mist 3 6-inch diameter cake pans with non-stick spray, and line with circles cut from parchment.
- Place the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and stir to combine.
- Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
- Mix in the eggs, one at a time, scraping bottom and sides of the bowl after each addition. (Allow each egg to fully incorporate before adding the next one.)
- Puree the banana, and add to the bowl, along with the pineapple, sour cream, and vanilla.
- Mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
- Divide the batter equally between the 3 prepared pans, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
- Cool completely, fill & frost with cream cheese frosting, and garnish with chopped pecans and pineapple flowers.*
What is cake flour is it self raising ?
No, it’s not self-raising. You can learn more about it by clicking the link in the recipe card. Here it is again: https://bakingamoment.com/why-use-cake-flour/.
Oh I just saw the answer to my query above :)… sorry
No worries Hala! Good luck and enjoy!
Hello. Shall I double the batter if I want to bake 2x8inch pans?
Thank you.
Hi Allie
Looking for a smaller recipe for Hummingbird I came across your site and couldn’t wait to give it a try this morning. It was so easy to make and looks fantastic. Will definitely be one of my favourite cakes to make.
Many thanks for the recipe.
Ros Billson
You’re so very welcome, Ros! I’m so happy you liked the recipe and I hope you enjoy it! Thank you for taking the time to drop me a line; hope to see you here again soon!
Hi
I understand Hummingbird is similar to carrot cake and my question is can I use carrots and in what proportion. I only find huge carrot cake recipes, three large layers which is too much for a small family, only Mr B and myself since the children have homes of their own. Our granddaughter, Nici (aged 14) is a keen baker so I am passing on your Hummingbird recipe to her.
Regards
Ros Billson
Thanks for passing the recipe along to your granddaughter, Ros! I have never really tried adding carrots to this recipe, so I’m not exactly sure, but it sounds like a lovely addition! Do let me know how it all works out, I’d love to hear about the results 😉
This recipe looks delish! Perfect for Easter! I would be thrilled if you would hop over to my Easter/Passover Recipe Roundup and share this awesome recipe with us! You can find it here:http://mommasangelbaby.com/?p=2132. Hope to see you there! HUGS & Happy Easter!
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This cakes looks amazing, like I could poke it with my finger and it would bounce right back! Just perfect for Spring-time. I feel the same about winter, too. It’s hard to survive January and February!
Thank goodness Spring is on its way! I’m seeing the light at the end of the tunnel, and I couldn’t be happier. Thanks for stopping by, Liv!
This looks over the top amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks, Karly! The pleasure was all mine; thanks you for hosting! 😀
The frigid stormy weather this year can definitely add to the February blues, it was starting to get to me too and hope you are feeling better sweetie : ) This cake is stunning Allie, I love the tropical flavors in here and it would totally make my day brighter! Pinning*hugs*
Aw, I’m sorry you were feeling it too, my dear! So many people I’ve talked to are dealing with this right now. I just took that week or so and focused on getting happy and luckily it worked. I’m doing much better now and I hope you are too! Thanks for the sweet compliments and thank you for pinning! Hugs to you too!
This cake is impeccable, from the ingredients right down to the tiniest decorations. The whole time I was reading the post, I kept thinking “but how does she make it look like that!?”, and you apparently read my mind! I am pinning the heck out of this, both for the recipe and the great instructions!
You’re too sweet, thank you Nora! I just knew that if I didn’t include the instructions, someone would be bound to ask, lol! I’m so happy you liked and thanks for the awesome feedback!
Ahhh I totally get the feeling blue part! I’ve been feeling quite low myself! Maybe its just how the weather is changing its mind everyday! I hope you feel better real soon Allie! 🙂 This hummingbird cake has me DROOOOOLING! It looks wayyyyyy too pretty!!!! I just feel like staring at the photos {then again, I feel like staring at ALLLLLLL your food photos!!!!!!!!!!!!!!!!!!!!} I want to try this and it definitely tops my TO BAKE list!!!!! 🙂
Thank you so much Samina! You are too sweet. I hope you do get a chance to make this recipe- maybe it will brighten your day the way it did for me. Take care, my dear!
Oooh this cake looks fabulous! Love the way you’ve decorated it. It seriously looks professional, from the pineapple chunks sitting atop the frosting dollops to the nuts pressed along the sides. 🙂
Aw, thank you so much Alyssa! I had fun playing with the decoration of it. I’m so happy you liked! Thanks for the sweet comment <3
Sheesh!
Forgot to mention…PINNED!!
Oh, ya, thanks for that too!
What a gorgeous cake Allie!!
I’ve never made a Hummingbird Cake…ever! They always looked so complicated to me.
But, because of you and your awesome pictures, this is going to be my next cake project.
Your recipe sounds pretty simple for me…LOL….you should see my “experiments” in baking!
I like the fact that it’s a one bowl kind of recipe, right up my alley. 🙂
I’m sooo happy to see you back after your mini absence.
No worries there, it sometimes feels good to step back and just take a breather now and again.
So, no apologies needed from you….EVER…. besides, your cake speaks volumes to me!
Have a great evening! ((hugs))
Aw, thank you so much, Dalila! I do feel better after the “breather,” and I think I’m ready to come back strong, lol! I think you’ll have lots of success with this cake, it’s literally dump and stir and it bakes up super fluffy and moist. Plus the fruit and cinnamom are so delish! If you don’t happen to be an expert decorator, I’m imagining that it’d probably work really well as a sheet cake too, although the bake time might have to be increased a bit. If you decide to make it I’d love to hear how you make out! And thanks again for the sweet comment and warm thoughts <3
what a great cake! i especially love those little layers. i need to get some smaller cake pans!
I’m so loving the little cake pans lately! I found mine at Homegoods for a steal! 😀
The February blues are the worst. I’m glad you are feeling a bit better, and I’m so glad you made a cake like this to make us all happier – this looks amazing! And pineapple makes me think of vacation, which is what I need to think about right about now!
Believe me, vacation has been on my mind lately too! I’m so over this wintry weather, and I keep seeing these tv commercials for the Bahamas and it’s making me eat my heart out! Oh, well, cake’s the next best thing I guess!