Moist, rich, and bursting with tropical flavor, this Classic Hummingbird Cake is a Southern favorite that blends bananas, pineapple, and warm spices into a beautifully soft crumb. Topped with tangy cream cheese frosting and a sprinkle of pecans, it’s the kind of dessert that feels both nostalgic and luxurious—perfect for gatherings, celebrations, or a weekend baking project that turns into a family tradition.
Southern Hummingbird Cake with Cream Cheese Frosting
Why This Hummingbird Cake is a Must-Bake
- Incredibly Moist Texture: Thanks to mashed bananas and crushed pineapple, every bite stays soft and tender.
- Warm, Spiced Flavor: A hint of cinnamon rounds out the sweetness and fruitiness.
- Lush Cream Cheese Frosting: A thick layer of creamy, tangy frosting ties everything together.
- Crowd-Pleasing Presentation: Layered and topped with chopped pecans, this cake is eye-catching and satisfying.
- Timeless Appeal: A true Southern dessert classic, loved for generations.
This cake is perfect for birthdays, Easter celebrations, Sunday dinners, or anytime you want to impress with a wholesome, fruit-filled dessert that’s both rustic and refined.
The ingredients for Hummingbird Cake include:
- Fresh Pineapple: Fresh Dole pineapple is preferred, but canned and drained pineapple can also be used.
- Overripe Bananas: Bananas that are generously speckled, not too yellow or too black.
- All-Purpose Flour: Measured using the scoop and level method for consistent results. A kitchen scale can also be used for precise measurements.
- Baking Soda: This helps the cake rise.
- Eggs: They bind the ingredients and help the cake rise.
- Cinnamon and Nutmeg: These spices add depth and flavor to the cake.
- Salt: Essential to enhance the overall taste. Don’t forget this one!
- Granulated Sugar, Brown Sugar, and Powdered Sugar: A trio of sugars for that sweet cake and frosting.
- Vegetable Oil: Canola oil works as well, and it provides a moist texture to the cake.
- Vanilla Extract: Added to both the cake and frosting for that delightful background flavor.
- Butter: Use unsalted butter for the frosting to avoid excessive saltiness.
- Pecans: Toasted pecans for extra flavor. Walnuts can be used as an alternative.
- Cream Cheese: Stick to the Philadelphia brand for consistent frosting results.
- Shredded Coconut: Medium (standard) shredded coconut, sweetened or unsweetened, is suitable.
Tips for Hummingbird Cake:
- Use fresh pineapple for the best flavor, as it has more taste compared to canned pineapple.
- If possible, use a kitchen scale to measure ingredients for consistent results.
- Line the cake pans with parchment paper to prevent sticking, as spraying alone may not be sufficient.
- Avoid over-mixing the batter. This cake can be somewhat dense due to the fruit, so mix only until the streaks are gone.
- Be cautious not to over-bake the cake. Overbaking can make it dry. Use the toothpick test to determine doneness.
Tips for Cream Cheese Frosting:
- Start with ingredients at nearly room temperature, and you can even use the microwave to achieve this.
- For a better consistency, chill the frosting. Place the mixing bowl in the freezer for 3-5 minutes, return it to the stand mixer, and repeat until you reach the desired consistency.
FAQs
Can I Bake it in a Bundt Pan?
Yes, you can bake Hummingbird Cake in a Bundt pan. It will take about 60-65 minutes at 350°F for a Hummingbird bundt cake, and you’ll need roughly 2/3 of the frosting.
Can I Make the Batter into Cupcakes?
Absolutely! Divide the batter among paper-lined muffin cups, filling each about 3/4 full. Bake at 350°F for approximately 18-22 minutes.
How Should I Store Hummingbird Cake?
Once frosted, store the cake in the refrigerator to prevent the frosting from melting. Allow it to rest at room temperature for about 30 minutes before serving.
Can I Freeze Hummingbird Cake?
The unfrosted cake layers should freeze well for up to 2 months. Wrap them in foil and store in an airtight container. However, the cream cheese-based frosting doesn’t freeze well, so add the frosting after thawing at room temperature.
Can I Substitute Applesauce for Oil?
While it hasn’t been tested in this recipe, you can often successfully substitute half of the oil with unsweetened applesauce in most baking recipes.
How Could I Ripen Bananas Faster for this Cake?
To ripen bananas quickly, place them in a paper bag in a warm location. Some people also suggest adding an apple to the bag to expedite the ripening process even further.
Serving Suggestions
- Serve with Coffee: A rich blend like Colombian or hazelnut coffee pairs beautifully with the frosting and spice.
- Add a Scoop of Vanilla Ice Cream: Especially if served warm.
- Garnish with Banana Chips or Pineapple Flowers: For a bakery-style finish.
- Make Cupcakes: Turn this batter into incredible cupcakes with piped cream cheese frosting.
- Offer as a Brunch Dessert: It balances well with savory breakfast dishes.
A Dessert to Remember
This Classic Hummingbird Cake with Cream Cheese Frosting is more than just a cake—it’s a slice of comfort, warmth, and timeless flavor. Whether you’re a seasoned baker or just beginning your baking journey, this cake offers reliable results, rave reviews, and that nostalgic, homemade bakery taste. With high-quality ingredients and a balanced flavor profile, it’s the perfect recipe for dessert lovers looking to elevate their next celebration.
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Classic Hummingbird Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 1 cup 200 grams finely chopped fresh pineapple
- 2 and 1/2 cups 355 grams all-purpose flour (measure by scooping and leveling)
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 3/4 cup 150 grams granulated sugar
- 3/4 cup 150 grams packed light-brown sugar
- 3 large eggs
- 1 cup 235 ml of vegetable oil or canola oil
- 1 teaspoon of vanilla extract
- 1 and 1/2 cups 365 grams of mashed overripe bananas
- 1 cup 100 grams of pecans, toasted and finely chopped, with additional whole or chopped pecans for decoration if desired
For the Frosting and Topping:
- 12 ounces of cream cheese nearly at room temperature
- 3/4 cup 170 grams of unsalted butter, nearly at room temperature
- 4 cups 480 grams of powdered sugar
- 1 teaspoon of vanilla extract
- 1 and 1/4 cups 95 grams of sweetened shredded coconut, which can be toasted or untoasted
Instructions
- Preheat your oven to 350 degrees. Butter two 9-inch round cake pans (at least 2 inches tall) and line the bottoms with parchment paper. Butter the parchment paper and lightly dust the pans with flour, shaking out the excess.
- In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour. Set this mixture aside.
- In a medium mixing bowl, whisk together the remaining 2 1/4 cups of flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large mixing bowl, using an electric hand mixer set to medium-high speed, whip together granulated sugar, brown sugar, and eggs until the mixture becomes pale and fluffy, which should take about 4 minutes.
- Slowly blend in the vegetable oil, and then mix in the vanilla extract.
- Add half of the flour mixture, and using a rubber spatula, fold it in just until combined. Add the mashed bananas and fold to combine, then add the remaining flour mixture and fold until combined. Finally, fold in the pineapple mixture and chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, which should take about 40 minutes.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 mins. Afterward, run a knife around the edge to loosen them and invert the cakes onto wire racks to cool completely.
- Frost the cakes with cream cheese frosting and gently press coconut onto the sides. If desired, decorate the top with a ring of whole or chopped pecans near the outside edge.
- For the cream cheese frosting:
- In a mixing bowl using an electric hand mixer fitted with a paddle attachment, whip together the cream cheese and butter until smooth and fluffy.
- Add powdered sugar and vanilla and blend again until the mixture becomes whiter and the frosting is fluffy.
- To firm up the frosting a bit, freeze it in 3-minute increments, mixing between increments until it reaches a slightly stiffer consistency.
Notes:
- The pineapple should be finely chopped into tiny bits, approximately 1/6 inch in size.
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Southern Hummingbird Cake with Cream Cheese Frosting