This classic old fashioned Hummingbird Cake features banana, pineapple, and a myriad of spices. Decadent, tangy cream cheese frosting binds the layers together. A finish of chopped pecans is the cherry on this figurative sundae. If you've never had hummingbird cake before, now is the time to change your life!
The key components of southern hummingbird cake include banana, pineapple, and pecans with a luscious cream cheese frosting. Spiced with warm cinnamon, this layer cake is reminiscent of both banana bread and carrot cake. Somehow the ingredients combine to yield a carrot cake-esque creation, but without all the tedious grating of the carrots.
You've got the sweet and tangy frosting and the crunch of the nuts. Don't forget the tart bits of pineapple which are almost citrusy. Add a lot of mashed banana and you have a moist, decadent, sweet but not too sweet layer cake.
It's impressive enough for entertaining, and delicious enough for any family gathering. Finally, a halo of chopped pecans around the edges of the cake adds a stunning touch. This hummingbird cake is as beautiful on the outside as it is on the inside.
A history of hummingbird cake
The origins of hummingbird cake are very interesting indeed. Although it's definitely a classic southern staple, the earliest evidence of this fruity and spicy cake unsurprisingly comes from Jamaica where it was called Doctor bird cake, a reference to the island's national bird, the scissors-tail hummingbird (locally know as the Doctor bird).
The original Doctor bird cake is described as more of a tube cake without frosting, but of course featured the crushed pineapple and banana that is still included in today's version. In 1968, the Jamaica Tourist Board sent media press kits to the United States, which included the recipe for hummingbird cake. Their aim was to create interest in visiting the island among American consumers.
Fast forward to 1978 when Mrs. L.H. Wiggins of Greensboro, North Carolina submitted a recipe for hummingbird cake to Southern Living magazine. It immediately gained popularity. Her version was much closer to what we see today, a layered cake sandwiched with sweet and tangy cream cheese frosting.
Ingredient notes
- Bananas: You'll need 2 cups of mashed very ripe bananas for this recipe. Approximately 5 large bananas should yield this volume, but measure it just in case.
- Crushed Pineapple: This is a very convenient cake, and no need to cut up a fresh pineapple. Use one 8-ounce can of drained crushed pineapple. Easy peasy!
- Pecans: Chopped pecans are added both to the cake batter, but also used as decoration for this cake. Store leftover nuts in freezer bags in the freezer for longevity.
- Cream Cheese: You can use full fat cream cheese or reduced fat American Neufchâtel cheese for the frosting. I find that both make very delicious cream cheese frosting and I don't mind sparing myself a few calories by using the Neufchâtel. With that said, the Neufchâtel is a bit softer.
- Spices: The main spices in this old fashioned hummingbird cake are ground cinnamon and ground mace. Mace actually comes from the same fruit as nutmeg. Nutmeg comes from the pit inside the fruit, while mace is a red webbed looking covering on the outside of the pit. When it dries it turns more of an orangey-brown color, and can be ground and used as a spice such as in this cake. When I visited Grenada years ago I got to learn all about these spices, and brought some home with me too!
How to make it
Preheat the to 350°F. Butter two 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping out the excess.
Whisk together flour, baking soda, cinnamon, mace, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat white and brown sugars with oil until smooth. Add eggs one at a time, beating well after each addition. Add vanilla extract, mashed bananas, and pineapple, mixing until just combined. On low speed, add the flour mixture in thirds, beating until combined. Finally, fold in chopped pecans.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until a cake tester comes out clean. Let the cakes cool for 15 minutes, then remove the layers from the pans and cool completely on a wire rack.
Next, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat soft butter, cream cheese, and vanilla until smooth. Gradually add confectioners’ sugar, beating until light and fluffy.
Finally, assemble the cake. Place one layer on a serving plate. Using an offset spatula or butter knife, spread the top of the layer with a dollop of frosting. Place the second cake layer on top, and frost the top and sides with the remaining frosting. Decorate the sides of the cake with the remaining chopped pecans.
Expert tips
Hummingbird cake can be stored wrapped in plastic wrap in the refrigerator for up to 3 days. Serve at room temperature.
If the cakes have domed significantly, level the tops of the layers with a serrated knife so they are flat. If they haven’t really domed, leave them as they are and make sure the flattest sides are on the bottom and top of the assembled cake with the actual “tops” of the cakes facing the filling.
Other recipes you may like
- Brown Sugar Banana Date Bread
- Bouchon Bakery Banana Muffins
- Hummingbird Pie
- The Hollywood Brown Derby Grapefruit Cake
- Aargauer Rüeblitorte (Swiss Carrot Cake)
- Zebra Cake
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Hummingbird Cake
Ingredients
Cake:
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mace
- 1 teaspoon fine sea salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 ¼ cups canola oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups mashed very ripe bananas about 5 large bananas
- 1 (8-ounce) can crushed pineapple, drained
- 1 ½ cups chopped pecans
Cream Cheese Frosting:
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 (8-ounce) package cream cheese, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ½ to 3 cups confectioners’ sugar
Instructions
- Position a rack in the lower third of the oven and preheat to 350°F. Butter two 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the flour, baking soda, cinnamon, mace, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat both sugars with the oil for 2 to 3 minutes, until smooth. Add the eggs one at a time, beating well after each addition, then mix for 2 minutes, or until light and fluffy. Add the vanilla, bananas, and pineapple, mixing until just combined. On low speed, add the flour mixture in thirds, beating until combined; scrape down the sides of the bowl as necessary. Fold in ½ cup of the pecans.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter. Bake for 40 to 50 minutes, until a cake tester inserted into the center of the cake comes out clean. Let the cakes cool for 15 minutes, then remove the layers from the pans and cool completely on a wire rack.
- To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar, beating until light and fluffy, 5 to 7 minutes. The frosting can be stored in an airtight container at room temperature for up to 2 days.
- To assemble the cake: if the cakes have domed significantly, level the tops of the layers with a serrated knife so they are flat. If they haven’t really domed, leave them as they are and make sure the flattest sides are on the bottom and top of the assembled cake with the actual “tops” of the cakes facing the filling. Place one layer flat side down on a serving plate. Using an offset spatula or butter knife, spread the top of the layer with a dollop of frosting. Place the second cake layer on top, flat side up, and frost the top and sides with the remaining frosting. Decorate the sides of the cake with the remaining 1 cup pecans.
Notes
- Hummingbird cake can be stored wrapped in plastic wrap in the refrigerator for up to 3 days. Serve at room temperature.
- Adapted from The Back in the Day Bakery Cookbook
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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