📝 About This Recipe
Originally hailing from Jamaica but adopted as a beloved staple of the American South since the late 1970s, the Hummingbird Cake is a celebration of tropical flavors and comforting textures. This incredibly moist spice cake is packed with mashed bananas, crushed pineapple, and toasted pecans, creating a flavor profile so sweet and enticing it was named after the bird that hovers over nectar. Topped with a tangy, velvety cream cheese frosting, it is widely considered the most requested recipe in the history of Southern Living magazine.
🥗 Ingredients
The Cake Batter
- 3 cups All-purpose flour (sifted)
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon (high-quality Vietnamese cinnamon preferred)
- 1 teaspoon Salt (fine sea salt)
- 3 Eggs (large, at room temperature and lightly beaten)
- 1.5 cups Vegetable oil (or any neutral oil like canola)
- 1.5 teaspoons Vanilla extract (pure Madagascar vanilla)
- 8 ounces Crushed pineapple (canned, do not drain the juice)
- 2 cups Bananas (mashed, very ripe with brown spots)
- 1 cup Pecans (chopped and toasted)
Cream Cheese Frosting
- 16 ounces Cream cheese (two blocks, full fat, softened to room temperature)
- 1 cup Unsalted butter (softened)
- 2 pounds Powdered sugar (one standard box, sifted)
- 2 teaspoons Vanilla extract
- 1/2 cup Pecan halves (for decoration)
👨🍳 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, baking soda, cinnamon, and salt until perfectly 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 cake base; hand-stirring ensures a tender crumb.
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4
Gently fold in the vanilla extract, mashed bananas, undrained crushed pineapple, and the chopped toasted pecans until evenly distributed.
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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 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. The cakes should be golden brown and pulling away slightly from the sides.
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7
Cool the cakes in the pans on wire racks for 10 minutes. Then, carefully remove them from the pans and let them cool completely on the racks before frosting.
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8
While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter in a large bowl with an electric mixer on medium-high speed until creamy and smooth.
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9
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to high until the frosting is light and fluffy.
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10
Stir in the vanilla extract for the final touch of flavor.
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11
To assemble, place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Repeat with the second layer and more frosting.
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12
Place the third layer on top and spread the remaining frosting over the top and sides of the cake. Decorate the top border or sides with the reserved pecan halves.
💡 Chef's Tips
Always toast your pecans before adding them to the batter; it releases the oils and creates a much deeper flavor. Do not drain the pineapple! The juice is essential for the signature moisture of this cake. Ensure your cream cheese and butter are truly at room temperature to avoid a lumpy frosting. If your kitchen is warm, chill the cake layers for 30 minutes before frosting to make them easier to handle. For the best flavor, make the cake a day in advance; the flavors of the fruit and spice deepen overnight.
🍽️ Serving Suggestions
Serve with a glass of ice-cold whole milk for the classic Southern experience. Pair a slice with a cup of robust black tea or a dark roast coffee to balance the sweetness. A small dollop of whipped cream and a few fresh pineapple wedges on the side add a bright touch. Serve slightly chilled or at room temperature; the texture is best when the frosting is soft. For an adult twist, pair with a small glass of aged dark rum or a sweet dessert wine.