Moist and tender banana-pineapple pecan cake, layered in a creamy and smooth cream cheese frosting, this hummingbird cake is decadence at its finest! The first recipe to have ever been submitted for this tasty cake was in 1978 by Mrs. L H Wiggins of Greensboro, North Carolina.
This fruit-flavored cake is a classic southern treat that anyone can enjoy anytime of the day and on most if not all occasions. From brunch and lunch to dinner-time dessert, the hummingbird cake has got you covered. Thank you, Mrs. Wiggins, for your tasty contribution!
You’ve Got This!
Even though there are quite a few steps to follow, this recipe’s techniques and methods are relatively straightforward. Just follow my easy-to-understand instructions, and you will be baking like a Pro chef before you know it! To prep and bake, the cake will take just under an hour to complete.
What Makes This Cake Special?
This hummingbird cake is the very definition of deliciousness! The combination of pineapple, banana, pecans, and cream cheese frosting makes this cake an insanely flavorful and YUM-inducing dessert! And, this cake gets its name from one of the most beautiful birds (in my opinion) on the planet.
How To Serve Hummingbird Cake?
This cake is best to serve at room temperature or chilled. This dessert tastes just incredible as is, but you can garnish and decorate it in numerous ways for your satisfaction. Place some chopped pecans and pineapple pieces on top for some extra flame!
This cake will yield between 8-10 slices, perfect for a small birthday party, anniversary, or any celebratory occasion. Serve this rich and decadent dessert to your family right after dinner, and I promise you, they’ll be singing your praises!
Bowls– You will need about 3-4 bowls to mix the ingredients separately.
Cake Pan– Use three 9-inch baking pans to make the cake—grease and lightly dust each with flour.
Baking Sheet– Use a standard-sized baking sheet to toast the pecans
Whisk– A regular wire whisk will work.
Electric mixer– Use a hand or stand mixer to combine the ingredients.
Offset Spatula– Use this to spread the frosting onto the cake.
Main Ingredients Of The Hummingbird Cake
Eggs– I used three slightly beaten, room-temperature eggs in the recipe.
Pecans– I toasted one and a half cups of chopped pecans to add to the cake.
Bananas– Use about 3-4 crushed ripe bananas to get the 2 cups required for the recipe.
Vegetable Oil– If you don’t have any vegetable oil, use an equal amount of canola oil to replace it.
Pecans– Don’t have any pecans? That’s okay; use walnuts instead. In most cases, walnuts make the best replacement. Use the same amount required for the recipe.
All The Ingredients
- Flour– Whisked with the other dry ingredients.
- Salt– Adds flavor to the cake.
- Baking Soda– Gives volume to the cake.
- Cinnamon– Used for flavor in the batter.
- Sugar– Mixed with the oil until smooth.
- Oil– Gives moisture and a delicate texture to the cake.
- Eggs– Mixed into the oil mixture.
- Crushed Pineapple– Added the egg mixture along with the mashed bananas.
- Mashed Banana– Used as one of the primary flavors of the cake.
- Vanilla– Flavors the cake batter.
- Pecans– Chopped and toasted, then added to the cake batter.
- Cream Cheese– Creamed with butter to make the frosting.
- Butter– I added the butter to the cream cheese mixture for flavor and texture.
- Confectioner’s Sugar– Gives sweetness and thickness to the cream cheese frosting.
How To Make Hummingbird Cake
- Preheat your oven to 300 degrees and spread the chopped pecans onto a baking sheet in a single layer.
- Toast the nuts in the preheated oven for about 10 minutes, then remove from the oven and set aside.
- Crank up the heat to 350 degrees and prepare (3) 9-inch cake pans by greasing and lightly dusting with flour.
- In a large bowl, whisk together all the dry ingredients (except the sugar) and set aside.
- In another bowl, mix the sugar and oil until well combined, then mix in the beaten eggs.
- Mix in the fruit and vanilla, then fold in the toasted pecans until evenly distributed.
- Add the dry mixture a little at a time to the liquid ingredients until smooth.
- Pour equal amounts of the batter into each of the three baking pans.
- Bake them for 25-30 minutes until a toothpick test comes out clean.
- Cool on wire racks while making the frosting.
- In a large bowl, beat the cream cheese until smooth, then add the butter and mix to combine.
- Add the powdered sugar gradually and beat until smooth.
- Mix the vanilla into the frosting until smooth.
- Frost the cake in thick layers of frosting and cover the sides and top.
- Slice and serve.
Toast the Pecans
The first thing I did before combining any of the ingredients was to roast the pecans. Using a baking sheet, I placed the chopped pecans in a single layer and toasted them for about 10 minutes. Toasting brings out and enhances the nutty flavor of the pecans, making them even tastier.
For this recipe, use 2 cups of mashed ripe bananas; the riper, the better! But what if your bananas aren’t mature enough?
Try this hack! Place your bananas (skin on) onto a cookie sheet and bake for 15-25 minutes at 300°F or until the skins turn black and shiny. This process will bring out all the sugars in the banana, making them sweeter and tender.
How To Store Hummingbird Cake
Keep the hummingbird cake at room temperature for about 1-2 days when covered; it will last for up to a week in the refrigerator when stored in an airtight cake container. To keep this cake for 3-4 months, place the cake in the freezer uncovered and freeze. Once frozen, wrap the cake in foil and return to the freezer.
This rich and moist hummingbird cake is the perfect delectable dessert. Your family will enjoy this sweet treat so much; they’ll be begging for seconds and thirds! Serve this crave-worthy cake at any get-together, and everyone will be hunting for the leftover crumbs.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 1/2 cups vegetable oil
- 3 eggs
- 1 cup crushed pineapple (mostly drained)
- 2 cups mashed ripe bananas
- 2 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
- 2 cups cream cheese (softened)
- 6-8 cups confectioner's sugar (sifted)
- 2 tsp vanilla
- 1 1/2 cups chopped pecans
- Preheat the oven to 300°F or 150°C
- Spread the pecans on a baking sheet and toast them for about 8-10 minutes, then set aside.
- Turn the oven up to 350°F or 180°C, grease and dust with flour, three 9-inch baking pans.
- Whisk to combine the flour, salt, baking soda, and cinnamon in a large bowl until blended.
- In a medium-sized bowl, mix the sugar and oil until smooth.
- In a small bowl, whisk the eggs together, then mix them into the sugar mixture until well blended.
- To the egg mixture, add the mashed bananas, pineapple, and vanilla and mix until incorporated.
- Fold the toasted pecans into the pineapple mixture, gradually add the flour, and stir until smooth and lump-free.
- Divide the cake batter evenly between the three baking pans and bake for 25 minutes to half an hour or until an inserted toothpick comes out clean.
- Once baked, transfer the cakes to a wire rack to cool completely.
- Using an electric mixer, beat the cream cheese until smooth.
- Add the butter to the softened cheese and beat to combine.
- To the cheese mixture, gradually pour in the confectioner's sugar and beat until smooth.
- Beat in the vanilla until evenly distributed.
- Remove the cooled cakes from the pans and begin frosting.
- Place a thick layer of cream cheese frosting between each cake layer and stack them on top of each other.
- Using an offset spatula, cover the top and side in the frosting.