Classic Hummingbird Cake: The Ultimate Moist Banana Pineapple Pecan Delight
Indulge in the irresistible flavors of this Classic Hummingbird Cake, a true Southern gem! This incredibly moist and tender cake is generously studded with ripe bananas, luscious crushed pineapple, and crunchy chopped pecans. Crowned with a rich, tangy, and homemade cream cheese frosting, it’s a dessert that promises pure bliss with every single bite. Perfect for any occasion, this recipe ensures a show-stopping result that will have everyone asking for more.
What Exactly Is Hummingbird Cake?
You might have initially thought of a simple banana cake recipe, but get ready for an elevated experience! Lately, there’s been a significant demand for homemade hummingbird cake, and for good reason. This classic dessert takes the comforting essence of a banana cake and amplifies it with an explosion of additional flavors, creating something truly extraordinary.
For those unfamiliar, Hummingbird Cake is a unique and beloved Southern dessert that originated in Jamaica. Often referred to as “Doctor Bird Cake” (named after Jamaica’s national bird, the swallow-tail hummingbird), it’s essentially a deliciously spiced banana cake, enriched with crushed pineapple and often packed with chopped nuts, typically pecans. The magic doesn’t stop there; it’s almost always finished with a luxurious, tangy cream cheese frosting, which provides the perfect counterpoint to the cake’s sweetness and tropical notes. The combination of ingredients yields an incredibly moist, flavorful, and aromatic cake that stands out in a crowd. It’s a symphony of tropical sweetness, warm spices, and nutty crunch, making it a truly unforgettable treat.
And yes, it’s every bit as delicious as it sounds – if not more so! To ensure your baking journey is smooth and successful, I’ve also included detailed process photos to guide you through each step of creating this magnificent cake.
Key Ingredients for the Perfect Hummingbird Cake Recipe
This recipe creates a truly decadent banana-pineapple cake, bursting with flavor and moisture. To achieve this classic Southern dessert, you’ll need the following high-quality ingredients:
- Pecans: For the best flavor and texture, always opt for raw, unsalted pecans. Toasting them briefly before incorporating them into the batter is a crucial step that intensifies their nutty aroma and adds a delightful crunch, elevating the overall taste of your hummingbird cake.
- Flour: All-purpose flour is the base of our cake. The key to a tender cake is proper measurement. Always make sure to spoon your flour into the measuring cup and level it off with the back of a knife. Since this cake is generously made with mashed bananas, it naturally has a denser, more substantial texture. Using too much flour can weigh down the batter, making the cake dry and heavy, so precise measurement is paramount for that signature moist crumb.
- Baking Soda: This leavening agent is essential for giving the cake its beautiful rise and light texture, despite its dense ingredients. One teaspoon is all you need to achieve the perfect lift for fluffy cake layers.
- Spices & Salt: A blend of ground cinnamon and nutmeg infuses this cake with warmth and depth. These classic spices perfectly complement the natural sweetness of the bananas and pineapple, creating a harmonious and comforting flavor profile. Salt, often overlooked, balances the sweetness and enhances all the other flavors.
- Oil: Vegetable oil, canola oil, or even melted coconut oil can be used. Oil is vital for contributing to the cake’s exceptional moisture and tenderness. Unlike butter, which can make cakes denser, oil keeps the cake soft and moist for days.
- Mashed Banana: Two full cups of ripe mashed banana are at the heart of this recipe, providing an abundance of natural sweetness and deep banana flavor. The bananas, in combination with the oil, are the secret to this cake’s incredibly moist and tender crumb. Ensure your bananas are very ripe (with plenty of brown spots) for maximum sweetness and ease of mashing.
- Sugar: We use a balanced mix of brown sugar and granulated sugar. Brown sugar not only adds a rich, caramel-like flavor but also contributes significantly to the cake’s moisture content, thanks to its molasses. Granulated sugar provides additional sweetness and helps with browning.
- Crushed Pineapple: A signature ingredient in traditional hummingbird cake, crushed pineapple brings a delightful tropical tang and additional moisture. It adds a subtle acidity that brightens the overall flavor. It’s important to thoroughly drain the can of crushed pineapple before whisking it into the wet ingredients to prevent the batter from becoming too watery.
- Eggs & Vanilla Extract: Three large eggs provide essential structure to the cake, helping it hold its shape and creating a stable, even crumb. Pure vanilla extract, a staple in almost any cake recipe, enhances all the other flavors, adding a layer of aromatic richness to this already flavorful dessert.
How to Bake the Best Hummingbird Cake from Scratch
Crafting this delicious hummingbird cake is a straightforward process, beginning with a simple but impactful step to maximize flavor. Here’s a detailed guide:
Prepare the Nuts
Start by toasting your pecans. This step, while optional, is highly recommended as it significantly enhances the nuts’ flavor and aroma, adding a deeper, more robust dimension to the cake. Spread the chopped pecans evenly on a baking sheet lined with parchment paper and toast them in a preheated oven. Once cooled, they’ll be ready to be folded into your batter, with some reserved for decoration.
Combine Dry Ingredients
In a large mixing bowl, whisk together all the dry ingredients: the all-purpose flour (remember to spoon and level!), ground cinnamon, ground nutmeg, baking soda, and salt. Ensure these are thoroughly combined to distribute the leavening and spices evenly throughout the batter. Set this bowl aside.
Mix Wet Ingredients
In a separate, even larger mixing bowl, combine your wet ingredients. Whisk together the oil, mashed ripe bananas, brown sugar, granulated sugar, thoroughly drained crushed pineapple, eggs, and pure vanilla extract until the mixture is smooth and well-incorporated. This combination creates the liquid foundation for our incredibly moist cake.
Combine and Fold
Gently add the dry ingredients mixture into the wet ingredients bowl. Stir until they are just combined, being careful not to overmix. Overmixing can develop the gluten in the flour too much, leading to a tough cake. This recipe yields a generous amount of batter, so selecting your largest mixing bowl from the start will make this step much easier. Finally, fold in one cup of your perfectly toasted pecans, ensuring they are evenly distributed throughout the batter.
Bake and Cool
Evenly divide the cake batter between two prepared 9-inch round cake pans. For effortless removal and perfect cake layers, I highly recommend lining the bottom of your pans with parchment paper after lightly spraying them with nonstick spray. Pre-cut round parchment sheets work wonders here! Bake the cakes for approximately 33-38 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pans for about 30 minutes before carefully inverting them onto a wire rack to cool completely. This cooling process is essential before frosting to prevent your frosting from melting.
Prepare the Cream Cheese Frosting and Assemble
Hummingbird cakes are traditionally adorned with a luscious cream cheese frosting, and this recipe is no exception. While the cake layers cool, prepare your homemade cream cheese frosting. For this recipe, I suggest increasing the quantities of my standard cream cheese frosting recipe by one and a half times to ensure you have a wonderfully thick and generous layer of frosting for both between the layers and on top and sides of the cake. Once the cake layers are completely cool, gently level the tops with a serrated knife for a neat, professional finish. Place the first layer on your cake stand, spread with about 1 cup of frosting, then top with the second cake layer. Frost the top and sides, then decorate with the remaining toasted pecans. Slice and serve this magnificent cake, or refrigerate it until you’re ready to impress your guests!
Frequently Asked Questions About Hummingbird Cake
How do you properly toast pecans or walnuts for baking?
Toasting nuts is a simple step that significantly enhances their flavor. Preheat your oven to 350°F (177°C). Spread the pecans or walnuts in a single layer on a baking sheet, ideally lined with parchment paper for easy cleanup. Once the oven is preheated, place the baking sheet in the oven and bake for about 8 to 10 minutes. Make sure to stir them once or twice during baking to ensure even toasting and prevent burning. You’ll know they’re ready when they become fragrant and slightly golden brown. Allow them to cool completely before chopping and adding to your recipe.
Does this cake need to be refrigerated?
Yes, absolutely. Since this delicious hummingbird cake is topped with a cream cheese frosting, it’s crucial to refrigerate it to maintain its freshness and prevent spoilage. Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, this cake freezes beautifully for up to 3 months. If freezing, wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy, simply thaw it overnight in the refrigerator.
Essential Baking Tips for a Flawless Hummingbird Cake
- As mentioned, toasting the pecans truly brings out their deep, nutty flavor. While you can skip this step, it’s highly recommended for the best taste. If you do toast them, prepare them first and allow them to cool while you mix your cake batter to save time.
- Accurate flour measurement is vital for the cake’s texture. Always stir your flour in its container before gently spooning it into your measuring cup. Then, use the back of a knife or a flat edge to level off the top, ensuring you have the exact amount needed.
- You’ll need 2 cups of mashed bananas for this recipe, which typically translates to about 4 large bananas or 5 to 6 medium ones. The riper the bananas (those with plenty of brown spots), the sweeter and more flavorful they will be, enhancing the cake’s overall taste and moisture.
- Thoroughly drain the crushed pineapple. Excess liquid from the pineapple can make your cake batter too thin, affecting the final texture and density of the cake. You can press it in a sieve to remove extra juice.
- When preparing the cream cheese frosting, always use full-fat, brick-style cream cheese. Avoid using cream cheese spreads that come in a tub, as they have a higher water content and different stabilizers, which can result in a runny or unstable frosting.
- Ensure all your cold ingredients, such as cream cheese, butter, and eggs, are at room temperature before you begin mixing. This allows them to cream together smoothly and emulsify properly, creating a uniform batter and a silky-smooth frosting.
- Do not overmix the cake batter once the wet and dry ingredients are combined. Mix just until no streaks of flour remain. Overmixing can lead to a tougher, less tender cake.
More Delicious & Easy Cake Recipes to Try!
If you loved this Hummingbird Cake, you’re sure to enjoy these other delightful cake recipes that are just as easy to make and equally satisfying:
- Classic Apple Cake
- Super Moist Banana Cake
- Sweet Pineapple Upside Down Cake
- Tropical Pineapple Carrot Cake
- Decadent Caramel Apple Upside Down Cake
Hummingbird Cake
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Ingredients
For the hummingbird cake:
- 1 and 1/2 cups chopped pecans , divided
- 3 cups (375 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) canola or vegetable oil
- 2 cups (470 grams) mashed banana (about 4 to 5 large bananas)
- 1 cup (200 grams) light or dark brown sugar , lightly packed
- 1 cup (200 grams) granulated sugar
- 1 (8-ounce) can crushed pineapple , drained
- 3 large eggs
- 2 teaspoons pure vanilla extract
For the cream cheese frosting:
- 12 ounces brick-style cream cheese , softened
- 3/4 cup (170 grams) unsalted butter , softened
- 3 cups (360 grams) powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
To make the hummingbird cake:
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Preheat your oven to 350°F (177°C). To enhance their flavor, spread the pecans on a large baking sheet lined with parchment paper. Bake for 8 to 10 minutes, stirring them once or twice during baking to ensure even toasting. Remove the pecans from the oven and set them aside to cool completely. Keep the oven temperature at 350°F.
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Lightly spray two 9-inch round cake pans with nonstick cooking spray. For easy removal, line the bottom of each pan with parchment paper and set them aside.
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In a large mixing bowl, thoroughly whisk together the all-purpose flour (spooned & leveled), ground cinnamon, ground nutmeg, baking soda, and salt until all ingredients are well combined. Set this dry mixture aside.
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In a separate, larger mixing bowl, whisk together the oil, mashed ripe banana, brown sugar, granulated sugar, completely drained crushed pineapple, eggs, and pure vanilla extract until the mixture is fully combined and smooth.
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Pour the dry ingredients into the wet ingredients mixture. Stir gently with a spatula or whisk until they are just combined, being careful not to overmix. Then, gently fold in 1 cup of the cooled, chopped pecans.
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Divide the cake batter evenly between the two prepared cake pans, spreading it into a smooth, even layer. Bake at 350°F (177°C) for 33 to 38 minutes. The cakes are done when the tops are set and a toothpick inserted into the center comes out clean.
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Remove the pans from the oven and let the cakes cool in the pans on a wire rack for 30 minutes. After this initial cooling, carefully invert and remove the cakes from their pans, transferring them back to the wire rack to cool completely before frosting.
To make the cream cheese frosting:
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), beat the softened brick-style cream cheese and unsalted butter together for about 1 minute until they are smooth and well combined.
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Gradually add the powdered sugar and pure vanilla extract. Continue mixing until the frosting is light, fluffy, and fully combined, pausing occasionally to scrape down the sides of the bowl to ensure everything is incorporated.
To assemble the cake:
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Once the cake layers are completely cooled, use a serrated knife to level the tops of each cake for a flat surface. Place one cake layer on your chosen cake stand or a large serving plate. Top this layer with approximately 1 cup of the prepared cream cheese frosting, spreading it evenly. Gently place the second cake layer on top. Use the remaining frosting to generously cover the top and sides of the entire cake.
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Take the reserved 1/2 cup of chopped pecans and use them to decorate the top and/or sides of the frosted cake, adding a beautiful finish and extra crunch. Slice the cake into individual pieces and serve immediately, or refrigerate it until you’re ready to enjoy.
Notes
Freezing instructions: Unfrosted cake layers can be individually wrapped tightly in plastic wrap and then in aluminum foil, and will freeze well for up to 3 months. Thaw them overnight in the refrigerator before assembling the cake.
The cream cheese frosting can also be prepared in advance and frozen for up to 3 months. Thaw it overnight in the refrigerator, then bring it to room temperature and re-whip it thoroughly before frosting the cake.
A fully frosted cake can also be frozen for up to 3 months. Wrap it carefully to protect the frosting. Thaw overnight in the refrigerator before serving.