1. Introduction
You know that moment when you take a bite of something so rich and flavorful that you have to close your eyes and just soak it in? That’s exactly what happens when you taste hummingbird cake. This cake is ultra-moist, bursting with tropical flavors, and topped with the dreamiest cream cheese frosting you’ve ever had. If you’ve never heard of it before, think of it as a cross between banana bread and carrot cake—but with pineapple, pecans, and warm spices. It’s a classic southern cake that has been gracing dessert tables for decades. Whether you’re celebrating a birthday, hosting a dinner party, or just in the mood for something indulgent, this cake is always a winner.
So what makes this cake so special? First, it’s incredibly moist thanks to mashed ripe bananas and crushed pineapple. Second, it has just the right amount of spice from cinnamon, adding depth to every bite. Third, the toasted pecans give it a slight crunch that perfectly contrasts with the soft cake layers. And finally, the cream cheese frosting ties everything together, making it an irresistible dessert. The best part? It doesn’t require any fancy ingredients or complicated techniques, making it an ideal choice for both beginners and experienced bakers.
If you love desserts that get better over time, you’re in for a treat because hummingbird cake tastes even more amazing the next day. The flavors deepen, the cake becomes even more tender, and the frosting settles beautifully into the layers. Now, let’s dive into the fascinating history of this beloved cake before we get to baking!
Table of Contents
2. The History of Hummingbird Cake
Hummingbird cake might be a southern favorite, but did you know its roots trace back to Jamaica? Originally known as “Doctor Bird Cake,” it was named after Jamaica’s national bird—the red-billed streamertail hummingbird. This cake was introduced to the United States in the late 1960s when the Jamaican Tourism Board sent out a recipe to promote their local cuisine. It eventually made its way into American kitchens and gained nationwide fame after being published in Southern Living magazine in 1978 by Mrs. L.H. Wiggins of North Carolina.
What made this cake so popular? Unlike traditional butter-based cakes, hummingbird cake is made with oil, which keeps it incredibly moist. Additionally, the combination of bananas and pineapple was unusual at the time, making it stand out among other southern desserts. It quickly became a favorite for birthdays, family gatherings, and holidays. Over the years, it has been adapted into bundt cakes, cupcakes, and even gluten-free versions. Despite these variations, one thing remains the same—its signature blend of tropical sweetness and spice.
The name “Hummingbird Cake” is said to come from how sweet and irresistible it is, just like nectar that attracts hummingbirds. Some also believe that the cake’s deliciousness makes people hum with joy as they eat it. Now that we know where it comes from, let’s talk about the key ingredients that make this cake so unforgettable.
3. Key Ingredients & Preparation Notes
When it comes to hummingbird cake, the ingredients are simple but carefully chosen to create the perfect balance of flavors and textures. The key to getting the best results lies in using high-quality ingredients and paying attention to preparation techniques.
First, ripe bananas are a must. Overripe bananas with brown spots are ideal because they add natural sweetness and moisture. If your bananas aren’t ripe enough, you can speed up the ripening process by placing them in a paper bag with an apple for a few hours. Next, crushed pineapple is another essential ingredient. Make sure not to drain the juice, as it keeps the cake extra moist.
Toasted pecans add a wonderful crunch and enhance the overall flavor. Toasting them beforehand deepens their nutty aroma and prevents them from becoming soggy in the batter. You can learn more about toasting nuts in our guide on How to Toast Pecans for Maximum Flavor. Cinnamon is the key spice in this cake, giving it warmth and depth. Some bakers also like to add a pinch of nutmeg or allspice for extra complexity.
One of the unique aspects of this cake is that it’s made with oil instead of butter. Oil keeps the cake moist for days and gives it a tender crumb. If you prefer, you can substitute part of the oil with melted butter for a richer flavor. Finally, all-purpose flour provides structure while keeping the cake soft, and powdered sugar and vanilla extract are essential for making a smooth and flavorful frosting.
If you need substitutions, there are plenty of ways to adapt this cake. For a gluten-free version, use a 1:1 gluten-free baking flour blend. If you’re making a vegan version, replace the eggs with flax eggs and use a dairy-free frosting. If you have nut allergies, simply omit the pecans or swap them for toasted coconut flakes or sunflower seeds. Now that we’ve covered the ingredients, let’s move on to the step-by-step baking process.
4. Step-by-Step Recipe: How to Bake a Hummingbird Cake
Before we start, it’s important to properly prepare the cake pans. Grease three 9-inch round cake pans with butter or nonstick spray and line the bottoms with parchment paper. This prevents the cakes from sticking and ensures easy removal.
To begin, start by preheating your oven to 350°F (175°C). While the oven is heating, mash the bananas in a large bowl until smooth. In another bowl, whisk together the wet ingredients: mashed bananas, crushed pineapple with juice, eggs, vegetable oil, and vanilla extract. Stir everything together until well combined.
In a separate bowl, sift together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, and salt. Sifting helps aerate the flour and prevents lumps in the batter. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can lead to a dense cake, so stir until just combined. Finally, gently fold in the toasted pecans.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling is crucial because frosting a warm cake will cause the frosting to melt and slide off.
While the cake is cooling, it’s the perfect time to prepare the cream cheese frosting. This frosting is what truly takes this cake to the next level. In a large bowl, beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract and mix until fully incorporated. If you prefer a slightly tangy contrast, add a teaspoon of lime zest.
Once the cake has completely cooled, it’s time to assemble and frost it. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers, stacking them evenly. Frost the top and sides of the cake, using a spatula to create a smooth finish. For decoration, you can sprinkle extra toasted pecans on top, add banana slices, or even dust it with cinnamon for a beautiful final touch.
Now that you’ve baked and frosted your cake, it’s time to learn how to store it properly so you can enjoy it for days to come. But before we get into that, let’s discuss some creative variations and substitutions to customize your hummingbird cake to your liking.
5. Storage & Make-Ahead Tips
One of the best things about hummingbird cake is that it actually tastes even better the next day. The flavors deepen, the cake becomes more tender, and the cream cheese frosting melds beautifully into the layers. Whether you want to store it for a couple of days or freeze it for later, there are several ways to keep your cake fresh.
If you plan to eat the cake within a day or two, you can store it at room temperature. Simply cover it with a cake dome or plastic wrap to prevent it from drying out. Since cream cheese frosting is perishable, it’s best to refrigerate the cake if you’re keeping it for more than two days. Place it in an airtight container and store it in the fridge for up to five days. Before serving, let the cake sit at room temperature for about 30 minutes so the frosting softens slightly.
For longer storage, you can freeze hummingbird cake, either as a whole or in slices. If you’re freezing an unfrosted cake, wrap each layer tightly in plastic wrap and place them in a resealable freezer bag. This prevents freezer burn and keeps the cake moist. When you’re ready to frost it, let the layers thaw in the fridge overnight before assembling.
If you want to freeze a fully frosted cake, place it in the freezer uncovered for about an hour until the frosting firms up. Then, wrap it in plastic wrap followed by aluminum foil. This method preserves the cake for up to two months. When you’re ready to enjoy it, let it thaw in the fridge overnight and bring it to room temperature before serving.
If you prefer to freeze individual slices, place parchment paper between each slice before wrapping them. This makes it easy to grab a single slice whenever you’re craving a piece of hummingbird cake. Now that you know how to store it properly, let’s explore some delicious variations and substitutions to customize your cake.
6. Recipe Variations & Substitutions
Hummingbird cake is already a showstopper on its own, but there are plenty of ways to give it a personal touch. Whether you want to make it gluten-free, vegan, or experiment with different formats, here are some ideas to change things up.
If you’re looking for a gluten-free version, simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Many brands contain xanthan gum, which helps mimic the texture of regular flour. The result is a tender and moist cake that’s just as delicious as the original. For a vegan version, replace the eggs with flax eggs, which are made by mixing one tablespoon of ground flaxseed with two and a half tablespoons of water per egg. Let the mixture sit for five minutes until it thickens before adding it to the batter. As for the cream cheese frosting, use a dairy-free alternative like coconut or cashew-based cream cheese.
If you prefer bundt cakes over layer cakes, you can easily adapt this recipe into a hummingbird bundt cake. Grease a bundt pan well, pour in the batter, and bake at 350°F (175°C) for about 50-60 minutes. Once cooled, drizzle it with a simple glaze made from powdered sugar and milk or top it with cream cheese frosting. Another fun variation is hummingbird cupcakes, which are perfect for parties and portion control. Simply divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18-20 minutes. Pipe cream cheese frosting on top, and you have an adorable handheld version of this classic dessert.
If you have nut allergies or just want to try something different, you can leave out the pecans or substitute them with toasted coconut flakes, sunflower seeds, or chopped almonds. Some bakers also like to add shredded coconut to the batter for an extra tropical twist. No matter which variation you choose, the key is to maintain the moist texture and balance of flavors that make hummingbird cake so special. But before you start experimenting, let’s go over some common baking mistakes and how to avoid them.
7. Common Baking Mistakes & How to Avoid Them
Even though hummingbird cake is relatively simple to make, there are a few pitfalls that can affect the final result. Luckily, most issues can be easily avoided with the right techniques.
If your cake turns out dry, the most likely culprit is overmixing the batter. Stirring too much develops the gluten in the flour, resulting in a tougher cake. To prevent this, mix the ingredients until just combined, and avoid using an electric mixer for this step. Another reason for dryness is overbaking. Every oven is different, so be sure to check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven.
A dense cake can result from using under-ripe bananas, not enough leavening, or old baking soda. Bananas should be soft and speckled with brown spots, as they add both moisture and sweetness. Additionally, make sure your baking soda is fresh, as expired leavening agents can prevent the cake from rising properly.
If your frosting turns out too runny, it’s often because the butter or cream cheese was too soft when you started mixing. To fix this, refrigerate the frosting for about 10-15 minutes before using. You can also add more powdered sugar to thicken it if necessary. Lastly, if your cake layers seem to be sinking in the middle, it’s likely due to opening the oven door too soon or measuring ingredients incorrectly. Always double-check your measurements and avoid peeking at the cake until it’s at least 20 minutes into baking.
By keeping these tips in mind, you’ll be able to bake a perfect hummingbird cake every time. Now, let’s wrap things up with some final thoughts and a few frequently asked questions.
8. Final Thoughts & Call to Action
Congratulations! You’ve now mastered the art of baking a classic hummingbird cake. Whether you’re making it for a special occasion or just because, this cake is guaranteed to impress. Its moist texture, tropical flavors, and irresistible cream cheese frosting make it a favorite for any dessert lover.
If you enjoyed this recipe, be sure to check out some of our other delicious treats:
4-Ingredient Banana Bread
Vanilla Wafer Cookies & Dessert Secrets
Neiman Marcus Cake Variations
Sweet Treats Galore: Desserts & Snacks
Don’t forget to leave a review and share your baking experience. If you made any creative variations, we’d love to hear about them. Happy baking!
9. FAQs
1. Why is it called Hummingbird Cake?
The name comes from Jamaica’s national bird, the red-billed streamertail hummingbird. Some believe the cake is so sweet and delicious that it makes people hum with happiness as they eat it.
2. Can I make Hummingbird Cake without nuts?
Yes! Simply omit the pecans or substitute them with sunflower seeds, toasted coconut, or even white chocolate chips.
3. What’s the best frosting for Hummingbird Cake?
Cream cheese frosting is the classic choice, but you can also use whipped cream, coconut buttercream, or a simple vanilla glaze.
4. How long does Hummingbird Cake last?
Stored properly, it lasts 4-5 days in the fridge and up to 2 months in the freezer.
5. Is Hummingbird Cake similar to Carrot Cake?
Yes, both cakes have warm spices, nuts, and cream cheese frosting, but hummingbird cake features banana and pineapple for a tropical twist.
7 Secrets to the Best Hummingbird Cake (Moist & Easy!)
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This classic Southern Hummingbird Cake is ultra-moist and packed with tropical flavors from ripe bananas, crushed pineapple, and toasted pecans. Topped with a rich cream cheese frosting, this cake is perfect for birthdays, gatherings, or any special occasion.
Ingredients
For the Cake:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple (with juice)
- ¾ cup vegetable oil
- 1½ teaspoons vanilla extract
- 3 large eggs
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup toasted pecans, chopped
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Extra toasted pecans
- Banana slices
- A dusting of cinnamon
Instructions
1️⃣ Preheat the oven to 350°F (175°C) and grease three 9-inch cake pans. Line with parchment paper for easy removal.
2️⃣ Prepare the Cake Batter: In a large bowl, whisk together the mashed bananas, crushed pineapple (with juice), vegetable oil, vanilla extract, and eggs until smooth.
3️⃣ Combine Dry Ingredients: In another bowl, sift together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
4️⃣ Mix Wet & Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
5️⃣ Add Toasted Pecans: Gently fold in the toasted pecans for extra flavor and texture.
6️⃣ Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7️⃣ Cool the Cakes: Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8️⃣ Prepare the Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.
9️⃣ Assemble & Frost the Cake: Place one cake layer on a serving plate, spread frosting evenly, and repeat with remaining layers. Frost the top and sides, smoothing it out.
🔟 Decorate & Serve: Garnish with toasted pecans, banana slices, or a dusting of cinnamon. Slice and enjoy!
Notes
- For best results, do not drain the pineapple juice—it keeps the cake moist.
- Let the cake sit overnight for enhanced flavor and a softer texture.
- If your frosting is too runny, refrigerate it for 10-15 minutes before using.
- To make gluten-free, use a 1:1 gluten-free flour blend.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (out of 12)
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: hummingbird cake, banana pineapple cake, moist spice cake, southern dessert, homemade cake