Hummingbird Cake is a dense and moist southern cake flavored with bananas, pineapple, and cinnamon and covered in a rich cream cheese frosting topped with toasted pecans.
What Is Hummingbird Cake?
The first Hummingbird Cake recipe was published in Southern Living magazine in 1978 after being submitted by a reader from Greensboro, North Carolina. It became the most requested recipe in the magazine’s history. It’s a classic southern cake that’s perfect for a special occasion like Easter, Mother’s Day, a Graduation or Thanksgiving.
Typically dense and moist and very rich and sweet, this cake is a great dessert for parties and get togethers. It will fill you up in a hurry and should be cut in small slices. It is known to induce tummy aches if eaten in too large a quantity.
What Flavor Does It Have?
Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture.
Does Hummingbird Cake Have Coconut?
Occasionally, Hummingbird Cakes will have coconut in them, probably because coconut is such a natural fit with banana and pineapple. The mashed banana, crushed pineapple, and Vegetable oil keep the cake very moist and the pecans provide some crunch and texture contrast.
Cream Cheese Frosting
The technique for making the cream cheese frosting is from America’s Test Kitchen and I love it. Instead of starting the frosting by beating together softened butter and softened cream cheese, you beat the butter and confectioners’ sugar together and then add 1-ounce pieces of CHILLED cream cheese. The end result is a thicker, firmer cream cheese frosting that holds its form better when you spread it between the cake layers, making the cake much easier to frost.
Plus it just seems to taste better right from the get go because the cold cream cheese chills the frosting some. I’ve never found room temperature cream cheese frosting to taste very good.
You would think that the cream cheese would have trouble blending in evenly with the rest of the ingredients, but it magically and instantly gets completely absorbed into the frosting. You will have a hard time not sticking your finger in for a taste or two.
Recipe Tips
- Use a very ripe banana. A very ripe one will add more flavor and moisture to the cake.
- You can use walnuts instead of pecans or leave the nuts out altogether.
How Long Does This Cake Last?
Since there is cream cheese in the frosting, it should be stored in the refrigerator. You can let it sit at room temperature for an hour or two before serving. It will keep in the refrigerator for 5 or 6 days. Be sure to wrap it weel in plastic wrap so it doesn’t dry out. It also freezes really well.
Recommended Equipment
- Electric Stand Mixer– I like to use a stand mixer for mixing together cake batters.
- 3 9-inch cake pans– I really love these Wilton cake pans.
Next special occasion, bake up a Hummingbird Cake. Each bite will surely make you and your guests hum with delight 🙂
More Southern Cakes
- Bananas Foster Cake
- Banana Pudding Cake
- Classic Coca Cola Cake
- Classic Southern Pound Cake
- Kentucky Blackberry Jam Cake
- Mississippi Mud Cake
More Hummingbird Recipes
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Watch the short video below to see how to make Hummingbird Cake.
Hummingbird Cake
Equipment
Ingredients
- 3 cups all-purpose flour, sifted
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 1/3 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1 3/4 cups very ripe banana, mashed
- 2 cups toasted chopped pecans, divided
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled
Instructions
- Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
- In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
- Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
- Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
- Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
- To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
- With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.
- Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.
Notes
Nutrition
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Originally published April 5, 2014.
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Does anybody know how many bananas (roughly) make 1-3/4 cups?
Depending on the size, 4 to 5 bananas should be enough to get 1 3/4 cups.
It would depend on size of bananas but 4 sounds right.
This recipe is wonderful. Easy to make and the taste is amazing. The cream cheese icing is a real keeper.. LOVE IT .
Has anyone ever made this and the froze until ready to serve? I’ve never made a cake and the froze it. Needing it next weekend but don’t have time to make it through the week
I made this cake today for Christmas dessert, it is absolutely wonderful! Thank you for sharing.
So glad you enjoyed it. Hope you had a very Merry Christmas! 🙂
I tried Hummingbird cake and frosting yesterday like a sheed cake..I have to say many thanks to you dear Christin..Cake was wonderful,delicious,yummy …Perfect 🙂
I mentioned I was going to try this gluten-free and never posted the results. It was fantastic!! It crumbled a lot but the taste was phenomenal!! I just substituted gluten free all purpose for the regular flour.
Can you make this into cupcakeS? How long would it bake for?
Yes, you can make them into cupcakes, but I am not sure how long they would take to bake. Probably about 20 to 25 minutes.
I love the cake but can you make it as a sheet cake and how long would I bake it and at what temp
I would bake it at 350 but I’m not real sure about the cooking time. If you do it in a 9X13-inch pan the time should be a little longer. Let me know hoe it turns out if you try it. 🙂
Just made the cake and putting it in 9×13 pan works but baking it at 350 takes about an hour
Can you tell me the calorie count
Hi Vicky. I don’t currently provide nutritional information. There are several websites that allow you to input the ingredient list and they will give you a calorie count.
If you’re asking about the calorie count, you probably should not be making or eating this cake. This recipe screams calories! But it’s all about the taste.
Not true. I track nutrients. Protein, carbs, water, sugars. If I want a treat, I want to know how much, to know how large or small of a piece to take. Just sayin… 😉
Can I substitute coconut oil . . I hate vegetable oil . . ????
Hi Lori, I don’t have a lot of experience baking with coconut oil, but I would think it would work just fine.
My favorite!
Hey,in 3 weeks time it is my boyfriend’s bhrditay, will definitely make it.So, I was wondering, since I can’t find shredded sweetened coconut, can I instead use simply shredded dried coconued (that kind of that is on Rafaello)?
It dosen’t call for coconut.
Not all Hummingbird cakes have coconut. You could certainly add some in.
Can the cake be made without the pecans?
I’ve never made Hummingbird Cake without pecans, but I think it will be fine. Let me know how it turns out if you try it!
Oh my goodness, I love hummingbird cake and am totally drooling for a slice! I still have yet to try making it and I can’t wait to try yours – pinning – it looks sensational!
Hummingbird cake is one of my favorite things in life! This looks amazing, Christin. 🙂
I’ve made that one from Southern Living and it’s to.die.for. Yours looks amazing!! I like your description of it being like banana bread and carrot cake having a baby, haha. 🙂
I love all the ingredients in hummingbird cake, yet I’ve never tried making it. I definitely need to rectify that asap. This cake looks like it would be an instant hit in my book. And the frosting tip from ATK is a great one. I often find that cream cheese frosting can be difficult to work with if the texture is too soft, but it sounds like this recipe finds a way to solve that!
My favorite!!! I LOVE hummingbird cake. Even since I first tried it a few years ago as a cupcake, I’ve loved it ever since. And I would love a slice of that cake right now. Pinned!
Oh my gosh…my mouth is wateringgggg!!! I love the banana, pecans, pineapple combo. Sounds so refreshing and decadent. Feel free to bring it over! 🙂 Pinned!
Oh man alive! This cake looks amazing!! I am LITERALLY salivating over here!! YUM 🙂 Perfect little cake for Spring! So nice!!
Yummy! This cake looks delicious! And sounds pretty luxurious 🙂