pin it
This Southern-inspired Hummingbird Cake combines the tropical sweetness of bananas and pineapple with warm spices for a moist, flavorful dessert that's been delighting taste buds since the 1970s. The cream cheese frosting adds the perfect tangy complement to this beloved classic that brings a taste of sunshine to any occasion.
I first made this cake for my grandmother's birthday after finding her handwritten recipe card tucked in an old cookbook. The look on her face when she tasted it told me I had successfully recreated a piece of her past that brought back wonderful memories of family gatherings in North Carolina.
Key Ingredients
- All purpose flour: Creates the perfect tender crumb while providing enough structure to support the fruit
- Granulated sugar and brown sugar: Work together for ideal sweetness and moisture retention
- Baking powder and baking soda: Ensure proper rise and lightness
- Salt: Enhances all flavors and balances sweetness
- Ground cinnamon and nutmeg: Add warm spice notes that complement the tropical fruits
- Vegetable oil: Keeps the cake exceptionally moist for days
- Large eggs: Provide structure and richness
- Ripe bananas: Should be well spotted for maximum sweetness and moisture
- Crushed pineapple: Adds tropical flavor and juiciness
- Chopped pecans: Contribute delightful texture and nutty flavor
- Cream cheese and butter: Form the base of a tangy smooth frosting
- Powdered sugar: Sweetens the frosting without graininess
- Vanilla extract: Adds depth to the frosting flavor
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and thoroughly grease and flour two 9inch cake pans. The proper preparation prevents sticking and ensures easy removal of your perfectly baked cake layers. Using parchment paper circles in the bottom provides extra insurance against sticking.
- Mix Dry Ingredients:
- In a large bowl whisk together the flour sugars leavening agents salt and spices until completely combined. This even distribution ensures consistent flavor and proper rising throughout the cake. Take your time with this step to break up any brown sugar lumps.
- Combine Wet Ingredients:
- In a separate bowl thoroughly mix the oil eggs mashed bananas and well drained pineapple. The oil creates a moist texture while the eggs provide structure. Make sure your bananas are well mashed and pineapple properly drained to control moisture levels in the final cake.
- Create The Batter:
- Gradually add the wet mixture to the dry ingredients folding gently until just combined. Overmixing will develop gluten and result in a tough cake so stop when no dry streaks remain. If using pecans fold them in now with a light hand to maintain even distribution.
- Bake To Perfection:
- Divide the batter evenly between prepared pans and smooth the tops with an offset spatula. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
- Cool Completely:
- Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely. This initial cooling period helps the cakes set up and reduces the risk of breaking when removed from pans. Complete cooling prevents the frosting from melting.
- Make Cream Cheese Frosting:
- Beat softened cream cheese and butter until completely smooth and fluffy about 3 minutes. Gradually add powdered sugar continuing to beat well after each addition. Mix in vanilla extract until fully incorporated. The frosting should be smooth creamy and hold its shape when spread.
- Assemble And Frost:
- Place one completely cooled cake layer on a serving plate and spread a thick layer of frosting on top. Position the second layer and cover the entire cake with remaining frosting working from the top down to the sides. Optional garnish with additional chopped pecans pressed into the sides of the cake.
The crushed pineapple is truly my secret weapon in this recipe. I discovered its magic when comparing versions with and without it at a family reunion. The version with pineapple maintained moisture for days longer and had everyone asking for the recipe. My aunt Mildred even declared it better than her mother's version which was quite the compliment in our family.
The Southern Origins
Hummingbird Cake first appeared in Southern Living magazine in 1978 submitted by a home cook from North Carolina though its roots likely trace back to Jamaica where the hummingbird is the national bird. The tropical ingredients reflect these Caribbean influences while the name possibly comes from how the cake is sweet enough to attract hummingbirds. Making this cake connects you to generations of Southern bakers who have treasured this recipe for special occasions and family gatherings.
Storage Solutions
This cake actually improves with time as the flavors meld together. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Return to room temperature before serving for the best texture and flavor experience. For longer storage freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. The frosting can be frozen separately in an airtight container.
Perfect Pairings
Serve Hummingbird Cake with strong coffee or hot tea for an afternoon treat. For dessert consider pairing with a small scoop of vanilla ice cream or a drizzle of caramel sauce. A glass of dessert wine like Moscato complements the fruit flavors beautifully. This cake shines at brunches baby showers and spring celebrations where its tropical notes feel especially welcome.
Troubleshooting Tips
If your cake layers sink in the middle your oven temperature may be too high or the batter was overmixed. Use an oven thermometer to verify temperature and mix just until ingredients are combined. For frosting that seems too soft refrigerate for 15 minutes before attempting to frost the cake. If your cake feels too dense make sure your leavening agents are fresh and that you measured the flour correctly by spooning into measuring cups rather than scooping.