There’s something enchanting about the moment when a warm, fragrant cake emerges from the oven, especially when it’s a rich, Southern classic like Hummingbird Cake. The sweet scent of ripe bananas, juicy pineapple, and toasted coconut fills the kitchen, instantly lifting spirits and inviting everyone to gather around. I first encountered this delightful dessert during a friend’s family gathering, where it was the centerpiece of the table, drawing eager eyes and dessert lovers from all corners.
With its layers of moist cake slathered in velvety cream cheese frosting, this Hummingbird Cake is not just a treat; it’s a slice of tradition that brings comfort and joy to any occasion. Whether celebrating a festive event or simply savoring a sweet moment at home, this cake is sure to impress. So grab your mixing bowl and let’s bring a touch of Southern warmth to your dessert table!
Why is Hummingbird Cake so special?
Deliciously Unique: This cake combines bananas, pineapple, and coconut for an extraordinary flavor that stands out at any gathering.
Moist and Flavorful: Thanks to the combination of fruits, every bite is filled with lush moisture and sweetness.
Simple Steps: The straightforward recipe ensures that even beginner bakers can create a stunning dessert.
Celebration Ready: With its impressive layers and rich cream cheese frosting, it’s perfect for birthdays, holidays, or just because!
Nostalgic Comfort: This cake isn’t just food; it evokes memories of Southern hospitality and warm family gatherings.
Hummingbird Cake Ingredients
For the Cake
- Cooking Spray – Prevents sticking to the cake pans; use parchment paper for easier removal.
- All-Purpose Flour (360 g) – Provides structure; substitute with gluten-free flour for a gluten-free version.
- Baking Soda (1 Tbsp) – Acts as a leavening agent for a light texture.
- Ground Cinnamon (1 tsp) – Adds warm spice flavor; optional if a lighter taste is desired.
- Kosher Salt (1 tsp) – Enhances sweetness and balances flavors.
- Large Eggs (3) – Binds ingredients and adds moisture; can use flax eggs for a vegan option.
- Granulated Sugar (400 g) – Adds sweetness and moisture; reduce slightly for less sweetness if preferred.
- Canola Oil (1 cup) – Keeps the cake moist; substitute with melted coconut oil or unsweetened applesauce for a lighter cake.
- Pure Vanilla Extract (2 tsp) – Enhances overall flavors.
- Ripe Bananas, mashed (3) – Adds sweetness and moisture; use overripe bananas for best flavor.
- Crushed Pineapple in Juice, canned (8 oz) – Adds moisture and a hint of tropical flavor; drain for less wetness in batter if preferred.
- Shredded Coconut (3/4 cup) – Provides texture and nuttiness; unsweetened coconut is a lower-sugar option.
- Toasted Pecans, chopped (1 cup) – Adds crunch and nutty flavor; swap for walnuts or omit for nut-free.
For the Frosting
- Cream Cheese Frosting (2 batches) – For layering and frosting; make ahead and refrigerate for convenience.
- Whole Pecans, toasted (1/2 cup) – Decorative garnish.
- Chopped Toasted Pecans (1/4 cup) – Adds crunch on the sides.
- Shredded Sweetened Coconut (1/4 cup) – Optional decorative touch for finish.
Embrace the joy of baking this delicious Hummingbird Cake, and let your kitchen be filled with the warmth of Southern tradition!
How to Make Hummingbird Cake
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Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and ease removal later.
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Whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt in a large bowl, ensuring the mixture is well combined and airy for a light cake.
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Cream the granulated sugar, canola oil, large eggs, and pure vanilla extract in another bowl until the mixture becomes fluffy and slightly lighter in color.
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Mix in the mashed ripe bananas, crushed pineapple (drained if desired), and shredded coconut, stirring until everything is well combined and bursting with tropical flavor.
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Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the cake tender and moist.
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Add chopped toasted pecans if you’re using them, gently folding them into the batter for an extra crunch in every bite.
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Divide the batter evenly among the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.
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Cool the cakes in the pans for at least 30 minutes, then carefully remove them and let them cool completely on a wire rack.
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Frost the layers with cream cheese frosting between each cake and on the top and sides once they’re completely cooled. Feel free to decorate with whole pecans or shredded coconut, if desired.
Optional: Drizzle a bit of caramel sauce on top for an added touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Hummingbird Cake
- Room Temperature: Store well-covered at room temperature for up to 1 day. Make sure it’s in an airtight container to keep it fresh and moist.
- Fridge: Refrigerate the cake for up to 2-3 days, ensuring it’s tightly wrapped to prevent drying out. This also helps keep the cream cheese frosting fresh.
- Freezer: For longer storage, freeze cake layers wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
- Reheating: If serving leftovers, let them come to room temperature or warm slightly in the oven at low heat to enhance the flavors of the Hummingbird Cake.
Expert Tips for Hummingbird Cake
- Cool Completely: Allow cakes to cool completely before frosting; warm cakes can result in melted cream cheese frosting.
- Don’t Overmix: Avoid overmixing the batter to ensure your Hummingbird Cake remains tender and fluffy.
- Use Quality Ingredients: Fresh, ripe bananas and quality vanilla extract enhance the cake’s flavor dramatically—it’s worth it!
- Pecans or No Pecans: If you’re nut-sensitive, feel free to omit the pecans; the cake will still be deliciously moist and flavorful.
- Decorate Creatively: Use piping tips for a beautiful frosting design; it elevates the presentation of your traditional cake!
Hummingbird Cake Variations
Feel free to personalize your Hummingbird Cake to match your taste buds and dietary needs!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for everyone to enjoy.
- Nut-Free: Replace pecans with sunflower seeds or simply omit for a delightful nut-free version.
- Fruit Flex: Swap crushed pineapple with apple sauce or shredded carrots for different fruity notes.
- Tropical Twist: Add macadamia nuts for an extra crunch and a taste of the islands.
- Spicy Kick: A pinch of nutmeg along with cinnamon can add a warming depth to the flavor.
- Less Sweet: Reduce the sugar by 50g to create a subtly sweet version that highlights the fruit.
- Coconut Lovers: Enhance the coconut flavor by using coconut milk in the batter for added moisture.
- Vegan Option: Replace eggs with flax eggs and use plant-based cream cheese for a vegan twist.
Experimenting with these variations will make your Hummingbird Cake uniquely yours while still capturing the essence of this cherished Southern treat!
What to Serve with Hummingbird Cake?
Indulging in a slice of Hummingbird Cake creates a cozy atmosphere perfect for shared moments around the table. Complement this delightful confection with a few well-chosen sides!
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Fresh Fruit Salad: A refreshing mix of seasonal fruits enhances the tropical flavors of the cake. The natural sweetness of fruits provides a light contrast.
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Vanilla Ice Cream: The creaminess of vanilla ice cream melts beautifully when paired with warm Hummingbird Cake. It adds an extra layer of indulgence that’s hard to resist.
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Coffee or Tea: A robust cup of coffee or fragrant herbal tea balances the sweetness of the cake. The warmth resonates with the cake’s comforting flavors, making it a perfect pairing.
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Coconut Whipped Cream: Elevate each slice by dolloping light and airy coconut whipped cream on top. It adds a delightful tropical touch that mirrors the cake’s ingredients.
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Toasted Pecans: Serve extra toasted pecans on the side for those who want an added crunch. They echo the nutty flavors in the cake while giving a satisfying texture.
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Spiced Apple Compote: A warm spiced apple compote brings out the cake’s cinnamon notes beautifully. It’s a cozy addition, perfect for a fall gathering or holiday celebration.
Let these delightful pairings create a memorable dessert experience that fills your heart and home with Southern charm!
Make Ahead Options
These delightful Hummingbird Cake layers are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely and wrap tightly in plastic wrap to maintain their moist texture. Additionally, you can prepare the cream cheese frosting up to 24 hours before serving and store it in the refrigerator. To reassemble the cake, take the layers out and let them come to room temperature before frosting. When you’re ready to enjoy your cake, simply stack the layers with the frosting in between, and you’ll have a stunning dessert that’s just as delicious as when freshly baked!
Hummingbird Cake Recipe FAQs
What type of bananas should I use for the cake?
Absolutely! For the best flavor, use overripe bananas with brown spots. They are sweeter and contribute to the cake’s moisture. If you have frozen bananas, you can use those too! Just make sure to thaw and drain any excess liquid before mashing.
How should I store leftover Hummingbird Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 1 day. If you need to keep it longer, refrigerate it for 2-3 days. Just ensure it’s well-covered to maintain the creaminess of the frosting.
Can I freeze Hummingbird Cake?
Yes, you can freeze the cake! Wrap your cooled cake layers tightly in plastic wrap, followed by aluminum foil, and they will keep well in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the layers in the refrigerator overnight, then frost and serve!
What do I do if my cake is too dense?
If your Hummingbird Cake turns out denser than expected, it could be due to overmixing. Make sure to fold wet and dry ingredients together gently, just until combined. Also, check that your baking soda is fresh; expired baking soda won’t properly leaven the cake.
Is this cake safe for those with nut allergies?
While traditional Hummingbird Cake includes pecans, you can easily make it nut-free by omitting them. The cake remains delicious and moist without nuts. If you’re using store-bought cream cheese frosting, always check for potential cross-contamination if serving to those with severe nut allergies.
How long does it take for the cakes to cool before frosting?
It’s crucial to let the cakes cool in the pan for at least 30 minutes after baking. Afterward, transfer them to a wire rack and allow them to cool completely, which usually takes about an hour. Frosting warm cakes can cause the frosting to melt and slide off, so patience is key for the best results!
Delicious Hummingbird Cake Recipe for Southern Sweet Lovers
Equipment
- Oven
- Mixing bowls
- cake pans
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking to the cake pans; use parchment paper for easier removal.
- 360 g All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free version.
- 1 Tbsp Baking Soda Acts as a leavening agent for a light texture.
- 1 tsp Ground Cinnamon Adds warm spice flavor; optional if a lighter taste is desired.
- 1 tsp Kosher Salt Enhances sweetness and balances flavors.
- 3 large Eggs Binds ingredients and adds moisture; can use flax eggs for a vegan option.
- 400 g Granulated Sugar Adds sweetness and moisture; reduce slightly for less sweetness if preferred.
- 1 cup Canola Oil Keeps the cake moist; substitute with melted coconut oil or unsweetened applesauce for a lighter cake.
- 2 tsp Pure Vanilla Extract Enhances overall flavors.
- 3 ripe Bananas, mashed Adds sweetness and moisture; use overripe bananas for best flavor.
- 8 oz Crushed Pineapple in Juice, canned Adds moisture and a hint of tropical flavor; drain for less wetness in batter if preferred.
- 3/4 cup Shredded Coconut Provides texture and nuttiness; unsweetened coconut is a lower-sugar option.
- 1 cup Toasted Pecans, chopped Adds crunch and nutty flavor; swap for walnuts or omit for nut-free.
For the Frosting
- 2 batches Cream Cheese Frosting For layering and frosting; make ahead and refrigerate for convenience.
- 1/2 cup Whole Pecans, toasted Decorative garnish.
- 1/4 cup Chopped Toasted Pecans Adds crunch on the sides.
- 1/4 cup Shredded Sweetened Coconut Optional decorative touch for finish.
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- Whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt in a large bowl.
- Cream the granulated sugar, canola oil, large eggs, and pure vanilla extract in another bowl until fluffy.
- Mix in the mashed ripe bananas, crushed pineapple, and shredded coconut.
- Fold the dry ingredients into the wet mixture until just combined.
- Add chopped toasted pecans if using, folding them into the batter.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes.
- Cool the cakes in the pans for at least 30 minutes, then let them cool completely on a wire rack.
- Frost the layers with cream cheese frosting and decorate with pecans or coconut if desired.