Hummingbird Cake Recipe: A Southern Classic with a Tropical Twist

Moist, flavorful, and packed with tropical ingredients, hummingbird cake is a dessert that brings warmth and nostalgia with every bite. This beloved Southern classic combines bananas, pineapple, and pecans into a tender, spice-infused cake, topped with a luscious cream cheese frosting.

Although its origins trace back to Jamaica, it became a household name in the United States thanks to Southern Living magazine in the 1970s. Since then, it has been a staple at potlucks, family gatherings, and holiday celebrations.

We’ll explore the history behind hummingbird cake, break down the essential ingredients, and walk through a step-by-step recipe. Whether you’re an experienced baker or a beginner, you’ll find expert tips to ensure your cake turns out perfect every time.

What Is Hummingbird Cake Made Of? Ingredients & Flavors

Hummingbird cake is unique because it blends warm spices with naturally sweet and moist ingredients. Unlike traditional butter-based cakes, this one uses oil and fruit to keep it soft for days.

The Essential Ingredients & Their Role

Understanding the purpose of each ingredient will help you achieve the perfect balance of flavor and texture.

Why These Ingredients Work Together

Bananas and pineapple add natural sweetness, reducing the need for excess sugar. The use of vegetable oil keeps the cake incredibly moist, even days after baking. Finally, the pecans provide texture and a buttery, toasty note that complements the fruit.

Step-by-Step Instructions: How to Make Hummingbird Cake

Now that you understand the ingredients, let’s walk through the baking process. Following these steps will ensure a light, fluffy cake with rich flavor.

1. Preparing the Cake Pans

• Preheat the oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Mixing the Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking soda, and cinnamon.
• Stir well to evenly distribute the leavening agents, ensuring the cake rises properly.

3. Combining the Wet Ingredients

• In another bowl, mash the bananas until smooth.
• Add the crushed pineapple, eggs, oil, and vanilla extract.
• Stir until fully combined, creating a thick, fragrant mixture.

4. Mixing the Batter

• Slowly add the wet ingredients into the dry mixture, folding gently.
• Do not overmix—stir until just combined to keep the cake light.

5. Adding the Pecans

• Gently fold in the chopped pecans.
• If you prefer a nut-free version, substitute with toasted coconut flakes or omit them.

6. Baking the Cake

• Divide the batter between the prepared cake pans.
• Smooth the tops to ensure even baking.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. Cooling the Cake

• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
• Allow them to cool completely before applying the frosting.

Why Do They Call It a Hummingbird Cake? The Sweet Story Behind Its Name

The origins of hummingbird cake are as rich as its flavors. The cake was first created in Jamaica in the 1960s and was originally known as “Doctor Bird Cake.” This nickname came from the Jamaican national bird, the hummingbird, also called the “Doctor Bird.”

How the Cake Became a Southern Classic

Jamaica’s tourism board featured the recipe as part of a promotional campaign to attract visitors to the island. The idea was to showcase tropical ingredients in a unique dessert that could be enjoyed worldwide.

The cake made its way to the United States in 1978, appearing in Southern Living magazine. From there, it became a sensation, quickly adopted by home bakers across the South.

Two Theories Behind the Name

1. The sweetness attracts “hummingbirds.” Just as these birds are drawn to nectar, the cake’s fruity flavors are irresistible to those with a sweet tooth.
2. People “hum” with delight while eating it. The rich flavor and moist texture make it impossible not to enjoy.

Regardless of its origins, hummingbird cake has stood the test of time and remains a favorite in Southern kitchens.

How to Perfect Your Hummingbird Cake: Expert Tips & Tricks

Even though this cake is relatively simple to make, a few professional tricks will ensure the best results.

Common Mistakes to Avoid

• Overmixing the batter: This leads to a dense cake. Stir only until the ingredients are combined.
• Skipping the draining step for pineapple: Too much moisture can make the cake soggy.
• Baking at the wrong temperature: A lower temperature may cause the cake to sink in the middle.

Variations & Customizations

• Healthier Version: Swap oil for unsweetened applesauce to reduce fat content.
• Nut-Free Option: Replace pecans with toasted coconut flakes or simply omit them.
• Cupcake Adaptation: Bake in muffin tins at 350°F (175°C) for 18-20 minutes.

How to Frost & Decorate Your Hummingbird Cake Like a Pro

Now that your cake layers have fully cooled, it’s time to frost and decorate them. The traditional frosting for hummingbird cake is a rich, tangy cream cheese frosting, which perfectly complements the cake’s sweetness. However, the way you apply and decorate the frosting can take your cake from homemade to bakery-quality perfection.

The Perfect Cream Cheese Frosting Recipe

This frosting is smooth, creamy, and just the right level of sweetness to balance the cake’s flavors.

Ingredients for Cream Cheese Frosting

Step-by-Step Frosting Instructions

1. Beat the Cream Cheese & Butter

• In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.

1. Add the Powdered Sugar Gradually

• Slowly mix in the powdered sugar, one cup at a time, to avoid lumps.

1. Incorporate the Vanilla Extract

• Add the vanilla extract and continue mixing until fully blended.

1. Adjust the Consistency

• If the frosting is too thick, add a tablespoon of milk until you reach the desired spreadable consistency.

How to Assemble & Frost Your Cake

Now that your frosting is ready, follow these steps for a flawless assembly.

1. Level Your Cake Layers

• If your cake layers are domed, use a serrated knife to trim them flat.
• This will help the layers stack evenly, preventing sliding or tilting.

2. Apply the First Layer of Frosting

• Place one cake layer on a serving plate.
• Spread a thick, even layer of frosting on top.

3. Stack the Cake Layers

• Gently place the second cake layer on top.
• Press lightly to secure it without squeezing out the frosting.

4. Apply a Crumb Coat

• Spread a thin layer of frosting around the cake to trap loose crumbs.
• Refrigerate for 15-20 minutes to set before applying the final coat.

5. Finish with the Final Frosting Layer

• Using an offset spatula, spread a generous layer of frosting over the entire cake.
• Smooth out the sides and top for a polished look.

Decorating Your Hummingbird Cake

Although hummingbird cake is already beautiful with its creamy frosting, adding decorations can elevate it even further.

Classic & Elegant Decorations

• Pecans: Arrange chopped or whole pecans around the edges for a decorative border.
• Toasted Coconut: Lightly sprinkle shredded toasted coconut for extra texture.
• Caramel Drizzle: A thin drizzle of caramel sauce enhances the flavor and presentation.
• Edible Flowers: Fresh edible flowers add a charming touch, making the cake perfect for special occasions.

Pro Tips & Creative Variations

Every baker has their own twist on the classic hummingbird cake. Here are some expert tips and fun variations to explore.

Expert Tips for the Best Hummingbird Cake

1. Use Overripe Bananas

• The riper the bananas, the sweeter and more flavorful your cake will be.

1. Drain the Pineapple Well

• Excess moisture can make the cake too wet, so be sure to thoroughly drain the pineapple.

1. Toast the Pecans for Extra Flavor

• Lightly toasting the pecans before adding them to the batter enhances their natural nuttiness.

1. Refrigerate Before Slicing

• Chilling the cake for an hour before serving makes slicing easier and prevents crumbs from mixing into the frosting.

Fun Variations of Hummingbird Cake

1. Hummingbird Cupcakes

• Instead of making a layer cake, divide the batter into cupcake tins.
• Bake at 350°F (175°C) for 18-20 minutes.
• Top each cupcake with a swirl of cream cheese frosting and a pecan half.

2. Gluten-Free Hummingbird Cake

• Swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Ensure all other ingredients are gluten-free (check labels for hidden gluten).

3. Vegan Hummingbird Cake

• Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Use dairy-free cream cheese and butter for the frosting.

FAQs

Many bakers have common questions about hummingbird cake. Below are detailed answers to ensure your baking experience is smooth and successful.

Conclusion

Hummingbird cake is a true Southern classic that combines tropical fruit, warm spices, and creamy frosting into a delightfully moist and flavorful dessert. Whether you stick to the traditional recipe or try one of the creative variations, this cake is sure to impress at any gathering.

Now that you have a step-by-step guide, expert tips, and all the essential baking knowledge, it’s time to grab your ingredients and bake your own hummingbird cake!

Hummingbird Cake Recipe: A Southern Classic with a Tropical Twist

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• Author: Mery
• Total Time: 45-50 minutes
• Yield: 1 two-layer 9-inch cake

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Description

Moist, flavorful, and packed with tropical ingredients, Hummingbird Cake is a beloved Southern classic that combines bananas, pineapple, and pecans into a tender, spice-infused cake. Topped with a luscious cream cheese frosting, this nostalgic dessert is perfect for potlucks, family gatherings, and holiday celebrations. Originally from Jamaica, it gained popularity in the U.S. through Southern Living magazine in the 1970s and has been a staple ever since.

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 large ripe bananas, mashed
• 1 cup crushed pineapple (with juice)
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped pecans (optional; can substitute with toasted coconut flakes)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Cake Pans:

   • Preheat oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Mix the Dry Ingredients:

   • In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon.

3. Combine the Wet Ingredients:

   • In another bowl, mash the bananas until smooth.
   • Stir in the crushed pineapple, eggs, oil, and vanilla extract until fully combined.

4. Mix the Batter:

   • Slowly add the wet ingredients to the dry ingredients, folding gently.
   • Stir until just combined—do not overmix.

5. Add the Pecans:

   • Gently fold in the chopped pecans (or coconut flakes for a nut-free version).

6. Bake the Cake:

   • Divide the batter evenly between the prepared cake pans.
   • Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Cake:

   • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.
   • Allow them to cool completely before frosting.

8. Prepare the Frosting:

   • In a mixing bowl, beat the cream cheese and butter until smooth.
   • Gradually add powdered sugar and vanilla extract, mixing until creamy.

9. Assemble the Cake:

   • Spread a layer of frosting over the first cake layer.
   • Place the second layer on top and frost the entire cake evenly.

10. Serve & Enjoy:

• Garnish with extra chopped pecans or a sprinkle of cinnamon.
• Slice and serve!

Notes

• For extra flavor, toast the pecans before adding them to the batter.
• Store the cake in an airtight container in the refrigerator for up to 5 days.
• You can make this as a sheet cake or cupcakes instead of a layer cake.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Breakfast
• Cuisine: Southern, Jamaican

Nutrition

• Calories: 450
• Fat: 22g
• Carbohydrates: 60g
• Protein: 5g