Hummingbird Cake

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Hummingbird cake is a beloved Southern layer cake made with ripe bananas, crushed pineapple, and toasted pecans, all baked into tender, ultra-moist layers and finished with tangy cream cheese frosting. If you’ve never tried it, think of it as a tropical cousin of carrot cake. The name is as charming as the cake itself. The recipe originated in Jamaica, where it was known as “Doctor Bird Cake” after the island’s hummingbird, before becoming a Southern staple when it appeared in Southern Living in the late 1970s. This version is based on that classic Southern Living recipe.

The batter couldn’t be easier to make—you don’t even need a mixer. It’s especially popular for spring gatherings like Easter and Mother’s Day, but it’s just as welcome at potlucks and birthday celebrations—and because it stays so moist, it’s perfect for making a day ahead.

What You’ll Need To Make Hummingbird Cake

• All-purpose flour, granulated sugar, salt, baking soda, cinnamon: Dry staples provide the essential structure, sweetness, and spice profile that define the cake base.
• Eggs, vegetable oil, vanilla extract: These wet ingredients bind the batter while ensuring a rich, moist crumb and warm flavor.
• Crushed pineapple, bananas: Delivers the signature tropical sweetness and moist, dense texture.
• Cream cheese, unsalted butter, vanilla extract, salt, confectioners’ sugar: These simple ingredients create a tangy, luscious frosting for the cake.
• Chopped pecans: Add a nutty flavor and crunchy finish. Be sure to toast the pecans first for the best flavor and texture.

Step-By-Step Instructions

Step 1. Mix the batter. Whisk your dry ingredients in a large bowl, then stir in the eggs and oil until just combined. Fold in the vanilla, pineapple, bananas, and pecans until everything is evenly distributed.

Pro tip: When you’re mixing the dry and wet ingredients, use a light hand. Since this recipe uses oil rather than creamed butter, it’s easy to overmix. Stop mixing as soon as the flour streaks disappear.

Step 2. Bake and cool. Pour the batter into your pans and bake at 350°F for about 25 to 30 minutes. Let the layers rest in the pans for 10 minutes before moving them to a wire rack to cool completely.

Step 3. Make the frosting. In a mixing bowl, beat the cream cheese, butter, vanilla, and salt until light and airy. Slowly mix in the confectioners’ sugar, then give it a final high-speed whip until it’s perfectly fluffy.

Pro tip: Ensure your cream cheese and butter are completely softened before mixing. This is the only way to avoid those tiny, stubborn lumps in your frosting.

Step 4. Stack the layers. Place your first layer on a platter and spread a generous cup of frosting over the top. Repeat this with the second and third layers.

Pro tip: If the layers are shifting or the frosting feels too soft while you assemble and frost, chill both the cake and the frosting for 15 minutes. This helps the cake stabilize so you can stack and frost with more control.

Step 5: Finish the top and sides. Use the remaining frosting to create a smooth finish over the top and sides of the entire cake. Press handfuls of toasted pecans into the sides of the cake, reusing any that fall off. If you’d like, you can decorate the top edge of the cake with additional pecans (as shown). Refrigerate the cake until you’re ready to serve, but let it sit at room temperature for about 1 hour beforehand, so the frosting softens, and the flavors come through.

Pro tip: For the best grip, apply the pecans immediately after frosting the cake while the “spackle” is still tacky.

Hummingbird Cake

Serves 12 to 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour, plus 1 hour to cool

For the Cake

• 3 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounces) can crushed pineapple in juice, undrained
• 2 cups coarsely chopped bananas (about 4 medium bananas)
• 1 cup chopped pecans, toasted (see note)

For the Cream Cheese Frosting

• 2 (8-ounces) packages cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 teaspoons vanilla extract
• Pinch salt
• 8 cups (32 ounces) confectioners’ sugar

For Decorating

• 1 1/2 cups chopped pecans, toasted (see note)

Preheat the oven to 350 degrees F and set an oven rack in the middle position. Spray three 9-inch round cake pans with nonstick cooking spray with flour (such as Pam Baking or Baker’s Joy).

In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Add the eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and pecans.

Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then invert onto racks and cool completely, about 1 hour.

Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners’ sugar, mixing on low to combine. Once all the sugar is incorporated, increase to medium-high and beat until fluffy, about 1 minute.

Assemble Cake: Place one cake layer on a serving platter and spread the top with about 1 cup of frosting. Repeat with the second layer, then spread the remaining frosting over the top and sides of the cake. Take handfuls of the chopped pecans and gently press them onto the sides of the cake, reusing any that fall off. Refrigerate the cake until you’re ready to serve, but let it sit at room temperature for about 1 hour beforehand, so the frosting softens and the flavors come through.

Notes

To toast the pecans: Spread them in a single layer on a baking sheet and bake at 350 degrees F for 6 to 8 minutes, until they’re fragrant and slightly deeper in color. Give the pan a shake halfway through so they toast evenly, and keep a close eye toward the end—nuts can go from golden to burnt fast. As soon as they’re done, transfer them to a plate or cool baking sheet to stop the cooking. Let cool completely before chopping.

To make the cake two layers: Bake 35 to 40 minutes; you may need to trim the tops to even the layers.

Make-Ahead, Storage, and Freezing Instructions: The cake can be baked, frosted, and refrigerated up to two days ahead of serving. Cover it loosely with plastic wrap or a cake dome to prevent it from drying out. Before serving, let the cake sit at room temperature for about an hour so the frosting softens and the flavors come through. Leftovers will keep well in the refrigerator for up to five days. For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to three months; thaw overnight in the refrigerator before frosting.

Nutrition Information

Calories: 960kcal, Carbohydrates: 113g, Protein: 7g, Fat: 56g, Saturated Fat: 16g, Cholesterol: 94mg, Sodium: 340mg, Fiber: 3g, Sugar: 88g

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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