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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published April 5, 2014.
Disclosure: This post contains affiliate links.
Do I add eggs and if so how many? Thanks
The recipe above clearly calls for 3 large eggs, slightly beaten.
Can the recipe be halted? Want a smaller cake. If so, will one egg do?
Yes, you can halve the recipe. I would use either 1 1/2 eggs (lightly beat one egg and just eyeball pouring half of it in) or I would use 1 egg and 1 egg yolk. Good luck!
I have never made a cake and didn’t have to add eggs … did you forget to put it in the recipe???
Reread the recipe. It calls for 3 large eggs, lightly beaten.
Can’t read a recipe either.
be nice, you don’t how old we are or how we may struggle with glasses or cataracts.
😀😀😀😀
I can’t believe these people cant see right in the receipe it says 3 eggs!
yes it does. i was surprised to when i saw the people asking about the eggs.. lol go figure
This looks like. Good recipe…BUT, THE ADS ARE REALLY ANNOYING WHEN TRYING TO WRITE IT DOWN !!! It kept jumping up & down!!! If they’re trying to get your attention …it’s NOT DOING ANYTHING BUT MAKING ME MAD !!!!! It’s a really SLEAZY attempt at advertising !!!!! I definitely would NOT PURCHASE ANY OF THOSE ITEMS..”.PERIOD !!!!
I also agree about all the unnecessary and annoying ads. I want to see the recipe and not all the blah blah blah ads. Sometimes the pop-ups are soo bad it renders the blog site unusable and useless!
Can I make this in a bundt pan?
Yes, but I’m not exactly sure what the baking time would be.
For the bundt pan ~ 350 degrees for hour n 5 minutes..
Thanks so much Kimmie! 🙂
Thank you!
1hour 5 minutes in a bunt pan
Can I try carrot instead of coconut ?
Yes, I think that would be good.
That would be called a Carrot Cake! Many Carrot Cakes are very similar to Hummingbird Cakes minus the bananas.
6 cups powdered sugar for the frosting ? wow this is 6x200gr=1.2 kilo :O right ?
because my 1 cup powdered sugar is 200gr. hmm
If i want to put coconut in the cake how much should i put, and should i reduce/increase any of the other ingredients? Hoping to attempt this tomorrow! Eek!
This cake looks delicious I can’t wait to try your recipe! when you say 1 can undrained crushed pineapple that means you will use also the sirup in it? How much liquid (on cups) would that be? And how much pineapple? I am not sure I can find these pineapple cans where I live. Many thanks!!
Yes, use the liquid too. I’ve never actually taken a can and measured how much juice and how much pineapple so I am not sure Sorry!
This cake is delicous make it christmas it was a hit .the I made cake balls with what was left from supper roll freeze dip in white chocolate ,,the was also a hit at my ramoli fame .
Do I have to refrigerate when storing?
I actually found this recipe called the same name and ingriedients in one of my mother in laws cookbooks when she lived in Philadelphia in the 1940’s/1950’s. . I was surprised to see it published in a book that long ago. I plan to visit her in Florida and take photos of it and of the publication date of the book.