Hummingbird Cake

This classic Hummingbird Cake is a moist, banana-pineapple cake filled with toasted pecans and finished with luscious cream cheese frosting. A beloved Southern favorite, it’s perfect for holidays, celebrations, and special gathering.

Course Cakes, Dessert

Cuisine American, Southern

Keyword hummingbird-cake

Prep Time 15

Cook Time 30

Layer Cooling Time 1

Total Time 1 45

Servings Pieces

Calories 678kcal

Author Melissa Sperka

Ingredients

Cake:
2 cups chopped pecans or walnuts divided
3 cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 large eggs beaten
1 1/2 cups vegetable oil
1 1/2 tsp pure vanilla
1 8 oz can crushed pineapple, with juice don't drain
2 cup chopped banana [or roughly mashed]
Cream Cheese Frosting:
2 8 oz packages cream cheese softened
1 cup salted butter softened
2 16 oz boxes powdered sugar
2 tsp pure vanilla extract

Instructions

Toast Pecans: Spread pecans on a baking sheet pan in a single layer. Roast in a preheated 350°F oven for 6-8 minutes, then cool completely before adding to the cake.
Cake: Preheat the oven to 350°F. Grease and flour 3 [9] inch cake pans or spray with baking spray. Set aside.
In a large bowl, use a whisk to sift together flour, sugar, baking soda, salt and cinnamon. In a separate medium bowl, whisk the eggs and oil. Add to the flour mixture. Stir by hand until fully moistened, do not beat.
To the bowl add vanilla extract, crushed pineapple, 1 cup of nuts and the chopped or roughly mashed banana. Stir again until evenly distributed and the batter is fully combined.
Divide the cake batter evenly between the prepared pans. Place into the oven and bake for 27-30 minutes or until a toothpick inserted into the center comes back clean. Cool in the pans on a wire rack.
Cream Cheese Frosting: In a large bowl, use an electric mixer on medium-high speed to cream together cream cheese and butter until light, fluffy and pale yellow in color, around 2-3 minutes. Add the vanilla, beat to combine.
Lower the speed of the mixer and gradually add the powdered sugar, beating until creamy and smooth.
Frost the cake between the layers first, then top and sides with cream cheese frosting. Sprinkle with the remaining chopped nuts. Chill.
Store refrigerated in an airtight container for up to 1 week.

Notes

Nuts - You can also use walnuts in place of the pecans, if you prefer.
Toasting Pecans - Mrs. Wiggins didn't specify in the original recipe if she toasted the nuts for the cake. It's well worth the small amount of effort it takes to toast the pecans prior to adding them to the batter and the frosting. It brings out the nutty flavor and expands the flavor profile overall. I really love the flavor of toasted nuts, and recommend that you toast them, if time allows.
Bananas - The original recipe calls for chopped bananas. Roughly mashed bananas will also work in this cake.
Pan Options - Traditional Hummingbird Cake is typically served as a layer cake. That said, it can be made into a sheet cake, if you prefer. To do so, prepare the cake batter per the recipe. Pour prepared batter into a greased 13x9-inch cake pan and bake it for 30-40 minutes. Check the center with a toothpick or cake tester for doneness and increase the bake time in 5 minute increments from that point, as needed.
Hummingbird Cupcakes - When doing so, fill the wells of a standard cupcake pan sprayed with cooking spray (or paper liners) baking for 25-30 minutes or until a cake tester inserted into the center comes back clean.
Thinning the Cream Cheese Frosting - You can add heavy cream, half and half or whole milk 1 tablespoon at a time to thin the frosting to spreading consistency.

Nutrition