Hummingbird cake is a classic Southern dessert made with mashed ripe bananas, crushed pineapple, cinnamon, and chopped pecans. The layers are traditionally frosted with a rich cream cheese frosting. The cake's top and sides are decorated with more chopped pecans. It's surprisingly simple to make and is perfect for special celebrations like birthdays, weddings, and holidays, as the cake's unique flavor makes it stand out from "the crowd" of more traditional desserts.
Origins of hummingbird cake
According to Wikipedia, Hummingbird cake originated in Jamaica, where it’s called Doctor Bird Cake, named after the island's national bird, the scissors-tail hummingbird. The recipe was introduced to the U.S. in 1968 by the Jamaica Tourist Board as part of a campaign to attract American tourists.
It gained popularity after L.H. Wiggins published it in Southern Living in February 1978. The cake became an instant hit, winning the Favorite Cake Award at the Kentucky State Fair that year and later being named Southern Living’s most requested recipe ever. This Southern classic features layers of pecans, bananas, pineapple, and cream cheese frosting.
Ingredients
You will need the following ingredients (it's basically your shopping list). See the recipe card for quantities.
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Granulated Sugar
- Vegetable oil
- Pineapple – 12 oz. crushed
- Bananas
- Eggs
- Chopped pecans
- Vanilla extract
- Cream cheese – 8 oz.
- Salted butter
- Powdered sugar
- Vanilla extract
The equipment and supplies you need
- 8-inch cake pans x 3
- Nonstick spray
- Whisk
- Medium mixing bowl
- Large mixing bowl
- Toothpicks
- Cooling racks
- Mixer
- Measuring cups and spoons
How to make hummingbird cake
Below are step-by-step instructions and photos. For a complete recipe with quantities, scroll down to the recipe card.
Step 1: Combine together the flour, baking soda, salt, and cinnamon in a medium mixing bowl.
Step 2: Whisk.
Step 3: Combine the granulated sugar, vegetable oil, crushed pineapple, mashed bananas, eggs, and vanilla extract in a larger mixing bowl.
Step 4: Stir the wet ingredients together.
Step 5: Add dry ingredients into wet ingredients.
Step 6: Gradually stir the flour mixture and pecans into the pineapple mixture.
Step 7: Pour the batter into the cake pans.
Step 8: Bake for 40- 50 minutes. Allow the cakes to cool completely.
Step 9: Add the cream cheese and butter to a mixing bowl.
Step 10: Beat the cream cheese and butter together. Slowly add in the powdered sugar.
Step 11: If your frosting is too thick, you can slowly stir in a tablespoon of warm water at a time until you reach your desired consistency. Mix in the vanilla extract.
Step 12: Allow the frosting to keep mixing until light and fluffy.
Step 13: You are ready to frost the cake!
Step 14: Place one cake onto your cake stand.
Step 15: Spread an even layer of cream cheese frosting over the cake.
Step 16: It should look like this.
Step 17: Repeat this with 2 more layers of cake (layer, frosting, layer, frosting)
Step 18: Spread a thin layer of the cream cheese frosting around the outside of the cake and place it in the refrigerator for 30 minutes to allow the frosting to set.
Step 19: Frost the cake with the remaining buttercream frosting. Sprinkle the chopped pecans around the top edge of the cake.
Step 20: Gently press some of the chopped pecans around the bottom edge of the cake.
Substitutions
- All-purpose flour – 1 to 1 Gluten-free flour for a GF option. If so, add an additional egg to the recipe to keep it from being too dry.
- Vegetable oil – melted butter in equal parts.
- Chopped pecans – you can also use walnuts.
- Vanilla extract – vanilla bean paste will also work.
Tips for success and recipe notes
- Can I use a buttercream frosting instead of cream cheese? Yes, vanilla buttercream is an excellent alternative if you are not a fan of cream cheese frostings.
- Do I need to toast the pecans before using them in the recipe? You do not have to toast your pecans before using them in this recipe. However, toasting them will bring out and intensify their nutty flavor. It will also make them extra crispy and crunchy, adding those flavors and textures to your cake.
- I have a nut allergy. Is there something else I can use? You can omit them altogether. If you want to add something to keep the crunch, you could use toasted coconut, pumpkin seeds, or sunflower seeds.
- Can I make this cake ahead of time? Yes, you can bake the cake ahead of time, make the cream cheese frosting, assemble/decorate the whole cake in advance, and keep it refrigerated for up to 5 days. Alternatively, you can bake the 3 cake layers, let them cool, and wrap them in plastic wrap, letting them set on the counter overnight. Then ice the cake on the day of serving.
- Can I make cupcakes instead of a whole cake? You can make cupcakes at the same baking temperature; just reduce the baking time to 18-22 minutes and check with a toothpick to ensure it is done. Allow them to cool before piping the icing onto the top and sprinkle with pecans or your pecan substitute.
- I have two cake pans. Can I just bake it in two instead of three? Yes, you can bake in two layers instead of three. You will just need to increase your baking time to make up for the thicker cake layers.
- How do I know if I need to add water to my frosting? This just depends on your desired consistency; some people like their frosting to be thinner, while others like it thicker. If it seems a little too thick, add a little bit of water at a time until you get to that consistency you like.
Storage instructions
Hummingbird Cake should be stored in the refrigerator covered for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
What to serve with hummingbird cake
- Drinks - Coffee, tea, lemonade, or sweet dessert wines like Moscato, Sauterne, Ice Wine, or sparkling wine.
- Ice Cream - Vanilla or coconut ice cream, pecan ice ice cream, or whipped cream.
- Fruits and Nuts - Fresh tropical fruit salad, caramelized bananas, coconut flakes, or toasted pecans.
Other cakes with pecans
Hummingbird Cake
Ingredients
Cake layers
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ¼ cup vegetable oil
- 12 oz crushed pineapple lightly drained
- 3 ripe bananas mashed
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Cream cheese frosting
- 8 oz cream cheese room temperature
- 1 cup salted butter room temperature
- 1 pound powdered sugar
- 1-2 tablespoons warm water optional
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
Make cake layers
- Preheat oven to 350°F and spray 3 8-inch cake pans with nonstick spray.
- Whisk together the flour, baking soda, salt, and cinnamon in a medium mixing bowl.
- Stir together the granulated sugar, vegetable oil, crushed pineapple, mashed bananas, eggs, and vanilla extract in a larger mixing bowl. Gradually stir the flour mixture and pecans into the pineapple mixture. Pour the batter into the cake pans.
- Bake for 40- 50 minutes until a toothpick can be inserted into the center of the cake and comes out clean. Allow the cakes to cool completely.
Make cream cheese frosting
- In the bowl of your mixer, beat the cream cheese and butter together. Slowly add in the powdered sugar. If your frosting is too thick, you can slowly stir in a tablespoon of warm water at a time until you reach your desired consistency. Mix in the vanilla extract. Allow the frosting to keep mixing until light and fluffy.
Assemble and decorate
- Place one cake layer onto your cake stand and spread an even layer of cream cheese frosting over the cake. Repeat this with a second cake layer and then top with the last layer. Spread a thin layer of the cream cheese frosting around the outside of the cake and place it in the refrigerator for 30 minutes to allow the frosting to set.
- Frost the cake with the remaining buttercream frosting. Gently press some of the chopped pecans around the bottom edge of the cake. Sprinkle the remaining pecans around the top edge of the cake.
Notes
- Frosting options. You can use vanilla buttercream instead of cream cheese frosting.
- Toast the pecans before using them in the recipe to make them extra crispy and crunchy and bring out and intensify their nutty flavor.
- You can use pecans or walnuts. If using walnuts, do not toast them.
- Should I add water to my frosting? This depends on your desired consistency; some people like their frosting to be thinner, while others like it thicker. If it seems a little too thick, add a little bit of water at a time until you get to that consistency you like.
- Make cupcakes instead of a whole cake! Bake them at the same temperature; reduce the baking time to 18-22 minutes, and check with a toothpick to ensure it is done. Allow them to cool before piping the icing onto the top and sprinkle with pecans.
- If you have only two cake pans, you can bake it in two instead of three. You will need to increase your baking time to make up for the thicker cake layers.
- Storage tips. Store the cake covered in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
- What to serve with Hummingbird Cake? Serve it with coffee, tea, lemonade, or sweet dessert wines like Moscato, Sauterne, Ice Wine, or sparkling wine. You can top the cake with vanilla or coconut ice cream, pecan ice cream, or whipped cream. Other add-ons include caramelized bananas, coconut flakes, or toasted pecans.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I used half almond flour half regular. Hubby loved it! One tip: wait until the cakes are completely cool before transfering to cooling racks otherwise they will break.