📝 About This Recipe
Originally hailing from Jamaica but perfected in the American South, the Hummingbird Cake is a legendary celebration of tropical flavors and comforting textures. This spice cake is famously moist, bursting with mashed bananas, crushed pineapple, and toasted pecans, all held together by a warm hint of cinnamon. Topped with a decadent, velvety cream cheese frosting, it is widely considered the most requested recipe in Southern history for its irresistible sweetness.
🥗 Ingredients
The Cake Batter
- 3 cups All-purpose flour (sifted)
- 2 cups Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 3 Large eggs (beaten, room temperature)
- 1.5 cups Vegetable oil (or melted coconut oil)
- 1.5 teaspoons Vanilla extract (pure extract preferred)
- 8 ounces Crushed pineapple (canned, do not drain)
- 2 cups Bananas (mashed, very ripe)
- 1 cup Pecans (chopped and toasted)
Cream Cheese Frosting
- 16 ounces Cream cheese (softened to room temperature)
- 1 cup Unsalted butter (softened)
- 1 pound Confectioners' sugar (sifted)
- 1 teaspoon Vanilla extract
Garnish
- 1/2 cup Pecan halves (whole or crushed for decoration)
- 4-5 pieces Dried pineapple flowers (optional, for a tropical flair)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
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2
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and ground cinnamon until well combined.
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3
Add the beaten eggs and vegetable oil to the dry ingredients. Stir with a large spoon or spatula just until the dry ingredients are moistened—do not use an electric mixer for the batter, as it can make the cake tough.
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4
Gently fold in the vanilla extract, mashed bananas, the entire can of crushed pineapple (including the juice), and the toasted chopped pecans.
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5
Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula.
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6
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean and the cakes begin to pull away slightly from the sides of the pans.
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7
Cool the cakes in the pans on wire racks for 10 minutes. Gently run a knife around the edges, invert the cakes onto the racks, and allow them to cool completely before frosting.
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8
While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium-high speed until creamy and smooth.
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9
Gradually add the sifted confectioners' sugar, one cup at a time, beating on low speed until incorporated, then high speed until light and fluffy. Stir in the vanilla extract.
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10
Place the first cake layer on a serving plate. Spread about 1 cup of frosting over the top. Repeat with the second and third layers.
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11
Frost the sides and the top of the cake with the remaining frosting, creating rustic swirls with your spatula.
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12
Decorate the top and base of the cake with pecan halves or crushed pecans for a professional finish.
💡 Chef's Tips
Always toast your pecans in a dry pan for 3-5 minutes before adding them to the batter; it unlocks a deeper, nutty aroma. Do not drain the pineapple! The juice is essential for the cake’s signature moist crumb. Ensure your cream cheese and butter are truly at room temperature to avoid a lumpy frosting. If the frosting feels too soft, chill it in the refrigerator for 15 minutes before assembly to help it hold its shape. For the best flavor, make the cake a day in advance; the fruit flavors deepen and the moisture settles beautifully overnight.
🍽️ Serving Suggestions
Serve with a tall glass of cold milk or a robust cup of chicory coffee. Pair with a small scoop of vanilla bean ice cream or a dollop of whipped cream. A glass of sweet dessert wine, like a Moscato d'Asti, complements the tropical pineapple notes. For a brunch setting, serve alongside fresh slices of mango or papaya to lean into the Caribbean roots.