Hummingbird Cake

This hummingbird cake is a perfect Easter dessert to serve to your family and friends! Two spiced cake layers made with pecans, bananas, and crushed pineapple. I finished the cake off with my creamy and easy homemade cream cheese frosting.

Ok this cake is a new one for me. Hummingbird cake is definitely not something I had growing up. And honestly, not much of my adulthood, But when I got asked to write a cookbook a couple years ago and was brainstorming ideas for cake recipes I fell upon this Southern classic cake and decided to see if I could come up with my own version.

Being a big fan of carrot cake, I fell in love with this super moist spiced layer cake chocked full of spices, bananas, pecans, and pineapple. And since it’s almost Easter I figured it’s a good time to share this cake.

This is an oil-based cake, which  means it’s super easy to throw together. No creaming involved! I added in some warm spices, like cinnamon and a pinch of allspice, for extra flavor that pairs wonderfully with the fruit in the cake.

Why Is It Called A Hummingbird Cake?

Ok so it’s origins aren’t clear. But here is what I dug up on the good old world wide web.  First theory up is that the cake is sweet enough to attract the bird. Some say the bananas in the cake leave a streak that reminds people of the hummingbird’s plummage. And since the cake contains bananas and pineapple the cake is supposed to have originate in the Caribbean, and possibly invented in Jamaica in the 1960s. 

The most popular recipe was submitted to Southern Living by Mrs. L.H. Wiggins of Greensboro, N.C. in 1978 and now it’s a Southern favorite. It’s typically frosted with a cream cheese frosting. Of course I frosted mine with my cream cheese frosting recipe. Who am I to argue with tradition.

So, a Southern classic with Caribbean roots. Yup, I can get behind that.

What’s In A Hummingbird Cake?

For the cake layers:

For the Frosting:

Ingredient Notes:

• Allspice: You can substitute the allspice for ¼ teaspoon cinnamon, ¼ teaspoon cloves, and a pinch of ground nutmeg.
• Oil – This cake is an oil-based cake so that means it’s a super moist cake! You want to use a neutral-tasting oil such as vegetable or canola oil. If you want to reduce the fat and use applesauce I would recommend using half oil, and half applesauce.
• Pineapple – A key ingredient in a hummingbird cake! Make sure to use crushed, canned pineapple. Or if you have a can of pineapple rings (or even fresh pineapple) you can dice it up fine (or try throwing it in your food processor). You could also use fresh pineapple as well.
• Bananas – You want bananas that are very ripe (aka dark in color with lots of brown spots!). These bananas are very ripe and therefore are sweeter.
• Pecans – I toasted the pecans first to give them maximum flavor! I toast the pecan halves in a 350F oven for about 5-7 minutes until fragrant and slightly darker in color. I then let them cool and chop them up before adding them to the batter.
• Cream cheese – Full-fat is best for flavor and creamy texture! Make sure it’s softened so it blends in and creates a smooth, lump free frosting.

How To Make Hummingbird Cake

1. Toast pecans. In a 350F oven, toast pecans for about 5-7 minutes until fragrant. Allow to cool and then chop.
2. Preheat and prepare pan. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
3. Combine dry ingredients. Sift together the flour, baking soda, cinnamon, allspice and salt. Set aside.
4. Combine wet ingredients. In a large mixing bowl, combine the oil, brown sugar, granulated sugar, eggs, pineapple, and bananas.
5. Add dry ingredients. Add the flour mixture to the oil mixture and mix just until combined. Stir in toasted pecans.
6. Bake. Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 25-30 minutes . Remove from oven and allow to cool for 5 minutes. Then loosen the edges and invert the cakes onto a wire cooling rack and continue to cool.  Store leftover cake, covered in the refrigerator, up to 5 days.

Why Is My Cream Cheese Frosting Runny?

This can happen for a few reasons. 

• Your butter may have been to warm. When you are softening your butter make sure there is no melted spots to it.
• You mixed the cream cheese for too long before adding your powdered sugar causing the liquid in the cream cheese to dissolve some of the powdered sugar. If your cream cheese is softened you should only need to mix for a minute or so before adding the powdered sugar.
• You used the wrong kind of cream cheese. Again make sure to use full fat cream cheese.
• You added in more liquid. Try adding in more powdered sugar to thicken it back up.

To fix this: 

If your icing is runny you can try a few things:

1. Add more powdered sugar. Add a few tablespoons at a time. This can cause the frosting to be a bit on the sweet side. So just a little at a time.
2. Add cornstarch. Again a few tablespoons at a time and then mix again to see if it thickens up.

Storing This Cake

When it comes to cakes I highly recommend making them ahead of time. There’s a lot of work that goes into them so it’s great to make them ahead! You can store the cake layers, unfrosted and then frost them later.  You can also store the cake layers, or the whole cake at room temperature. 

You can also freeze the cake layers too if you need to!

Cake Layers only: 

• At room temperature: You can make the cake layers 2-3 days ahead of time. Leave them unfrosted, and wrap in plastic wrap (a couple layers, well wrapped). Just make sure they are completely cool before doing so. 
• Freezing: You can also wrap the cooled cake layers and freeze for up to 3 months if you don’t plan to use the layers in a few days. I let them thaw at room temperature before icing them.

Frosted Cake: 

• Fridge: If you have frosted the cake, I like to store the cake in a plastic cake container, and keep in the fridge because of the cream cheese frosting. I keep it 1-2 days ahead of time. Before serving I will let it sit out for about 30 minutes or so (depending on how warm it is that day) just to let the frosting warm up a bit.
• Freezing: I would freeze the cake unfrosted, because of the cream cheese frosting. It doesn’t always freeze well. Once the layers are cooled then wrap carefully in plastic wrap (a few layers) and a final layer of aluminum foil. When ready to enjoy, just thaw at room temperature and frost.

Hummingbird Cake Recipe FAQ’s

Using A Different Pan

I haven’t tested in all these formats but here is what I think they should take. Always be sure to set a timer and use an oven thermometer and err on the side of less time and check from there. 

• 8-inch cake: I haven’t tested in two 8-inch pans, but I would think it would take similar time. 
• 3-layer cake: Divide the batter between 3 round pans (either 9-inch or 8-inch) and I would set my timer for about 20 minutes and check from there.
• Cupcakes: About 18-22  minutes at 350F for cupcakes filled 3/4 full.
• Bundt Pan: About 60-65 minutes at 350F. You won’t need all the frosting.
• 9×13 pan: I haven’t tested as a sheet cake but I would think it would take about 50-60 minutes at 350F. 

Frosting A Hummingbird Cake

I used my Cream Cheese Frosting recipe, which is the classic frosting choice for a Hummingbird cake. But if you wanted to mix things up you could try using Ermine Frosting, which is a classic frosting for Red Velvet Layer Cake.

You could also just stick with a vanilla buttercream frosting, or if you wanted to up the cinnamon flavor try the Cinnamon Cream Cheese Frosting.

More Cake Recipes

• Homemade Pineapple Upside Down Cake
• Peanut Butter Cake
• Orange Creamsicle Cake
• Coconut Cake
• Homemade White Cake

Tools Needed To Make This Cake

• 9-Inch Cake Pans
• Baker’s Joy
• Stand Mixer

If you want to become a better baker then be sure to check out my now Ultimate Baking Bootcamp online class!