Hummingbird Cake

A classic take on the beloved dessert Hummingbird Cake. It’s a staple in Southern kitchens and is known for its moist crumb, tropical flavors, and irresistible cream cheese frosting. This recipe is simple to whip up and is perfect for special occasions.

It’s no secret that I love a good spiced dessert paired. Whether it’s a batch of pumpkin cupcakes with spiced buttercream frosting or a plate of oatmeal cream pies with maple cinnamon icing… it’s a flavor set that I love!

And this hummingbird cake is no different!

Tips for the Best Hummingbird Cake

Whether you’ve been making hummingbird cake for years, or if this is your first time, I wanted to share some of my favorite tips! They are all optional, but do contribute to a wonderful overall experience if you choose to use them!

1. Ripe Bananas – Just like with a banana bread recipe, the riper the bananas, the sweeter and more flavorful your cake will be. Don’t be afraid of a few dark spots!
2. Proper Mixing – Before you add the flour, feel free to whip the batter to smooth out the bananas and combine the sugar. However, once you add the flour, only mix until just combined to avoid a dense cake.
3. Chill – For easier slicing and serving, chill the assembled cake in the refrigerator for about 30 minutes before serving. This is optional, but if you’re looking for the perfect slice, chilling makes it easier!

Ingredients

You likely have almost everything you need to make this hummingbird cake today! Just grab some bananas, pecans, and canned pineapple. Everything else is probably already in your pantry!

Let’s quickly go through all the ingredients, their purpose, and any possible substitutions so that you can customize this recipe to your needs. Please note, the exact measurements are available on the printed version of the recipe at the end of the post.

• Chopped Pecans – Add a delightful crunch and nutty flavor to the cake. You can substitute with walnuts or omit them altogether for a nut-free version. Note: If you can’t find chopped pecans, just get halves and roughly chop them yourself.
• All-Purpose Flour – We’re using all-purpose einkorn flour, but any all-purpose flour works perfectly fine. You can also use a 1:1 gluten-free flour blend.
• Ripe Bananas – Provides natural sweetness and moisture. If you’re short on bananas, you can substitute with unsweetened applesauce.
• Crushed Pineapple – Adds a tropical twist and extra moisture to the cake. If you prefer fresh pineapple, or can only find canned pineapple chunks, simply finely chop the pineapple you have and use it in place of the crushed pineapple.
• Eggs – Bind everything together and add structure. For an egg-free option, you can use 3/4 of a cup of Greek yogurt in place of all the eggs.
• Butter – Infuses richness and flavor into the cake batter. For a dairy-free option, you can use melted coconut oil or a vegan butter substitute. Salted or unsalted will work just fine here, but we like to use salted butter.
• Granulated Sugar – White sugar is traditionally used, however, you can use a mix of white and brown sugar, or you can use an alternative like panela or maple syrup. If using a liquid sweetener you may need to increase the flour by 1/2 a cup to account for the extra liquid.
• Pure Vanilla Extract – Enhances the overall flavor profile. You can also use vanilla bean paste for added flavor.
• Baking Soda – Essential for leavening and creating a tender crumb.
• Ground Cinnamon – Adds warm, aromatic notes to the cake. Feel free to increase the amount for a more pronounced cinnamon flavor.
• Nutmeg – Enhances the cake’s flavor profile with a hint of spice. If you don’t have nutmeg on hand, you can omit it or substitute it with allspice.
• Salt – Balances the sweetness and enhances other flavors.

Ingredients for the cream cheese frosting:

• Cream Cheese – Provides the creamy base for the frosting. There is no substitution for this, however, a buttercream would pair well with the cake, if cream cheese is not an option.
• Salted Butter – Adds richness and stability to the frosting.
• Powdered Sugar – Sweetens and thickens the frosting. For a less sweet frosting, you can reduce the amount of sugar or use a powdered sugar alternative such as powdered maple sugar
• Pure Vanilla Extract – Infuses the frosting with a delightful aroma. For a twist, try using almond extract or coconut extract.
• Salt – Balances the sweetness and enhances the flavor. Adjust according to your taste preferences.

Instructions Summary

Don’t let the number of steps fool you! This recipe is quite simple! Once you make it for the first time, you’ll be hooked!

1. Preheat – Set your oven to 350°F . Grease and flour 2 9-inch round cake pans.
2. Prepare – Combine the dry ingredients by whisking together the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
3. Combine – Add the mashed bananas, eggs, melted butter, granulated sugar, and vanilla extract in another bowl. If you’re using an electric mixer, you can beat these together until smooth. Add in the crushed pineapple and mix briefly to combine.
4. Mix – Combine the wet and dry ingredients until just mixed. Fold in the chopped pecans.
5. Divide – Split the batter evenly among the prepared cake pans.
6. Bake – Place pans onto the center rack and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Note: If you are using 3 cake pans, bake for 25-30 minutes instead.
7. Cool – Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.

For the cream cheese frosting:

1. Beat – In a medium-sized bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add – Add the confectioners’ sugar, vanilla extract, and salt. Beat until light and fluffy.
3. Divide – Using a bread knife, slice the cakes in half to create 4 total cake layers.
4. Frost – Add the finished frosting to the cooled cake layers, stacking them as you go.
5. Decorate – Add the extra chopped pecans to the cake as desired, then slice and serve!

More Helpful Tips

You Don’t Have to Use 3 Pans!

I, like most people, don’t keep 3 cake pans on hand. However, I do have 2! I have found that most people are like me. So instead of recommending that they need an extra pan, I just recommend using two, and cutting both in half for 4 layers, instead of the traditional 3. Note: If you are using 3 cake pans, bake for 25-30 minutes instead.

You Can Still Enjoy Hummingbird Cake without Nuts!

While chopped pecans add a delightful crunch to the cake, you can easily omit them if you have a nut allergy or simply prefer a nut-free option. The cake will still be delicious and flavorful without the nuts.

Fresh Pineapple is Just Fine!

If you can’t find canned, or just prefer fresh, you can absolutely use fresh pineapple instead. Simply finely chop fresh pineapple and drain any excess juice before adding it to the batter. Keep in mind that fresh pineapple may have a slightly different texture and flavor compared to canned pineapple, but it will still work wonderfully in the cake.

You can make this cake ahead of time!

You can absolutely make this cake ahead of time for a special occasion. In fact, it’s a great option for parties and gatherings since it actually tastes better the next day as the flavors have had time to meld together. Bake the cake layers in advance and store them at room temperature or in the refrigerator until you’re ready to assemble and frost the cake (up to 5 days).

Even More Delicious Desserts

Here are a few more of my favorite dessert recipes for you to try next!

• Classic Vanilla Birthday Cake
• Old Fashioned Banana Pudding
• The Ultimate Strawberry Shortcake

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