As the sun begins to dip below the horizon, casting a warm glow through my kitchen window, the tantalizing aroma of baking wafts through the air—a mix of ripe bananas, crushed pineapple, and a hint of coconut that conjures dreams of tropical getaways. This isn’t just any cake; it’s a Hummingbird Cake, a beloved Southern treat that promises to take your palate on a delightful adventure.
What I adore about this dessert is its versatility—it’s equally perfect for a grand celebration or a cozy weeknight indulgence. Picture luscious layers, each a fluffy masterpiece, wrapped in rich cream cheese frosting and adorned with crunchy pecans. Not only is it an explosion of flavors, but it also embodies comfort food that feels like a warm hug on a plate.
Let’s dive into creating this decadent, moist cake that will have your friends and family asking for seconds!
Why is Hummingbird Cake so irresistible?
Tropical Bliss: With a harmonious blend of ripe bananas, crushed pineapple, and shredded coconut, each bite transports you to a sunny paradise.
Moist Delight: This cake is uniquely fluffy and rich, ensuring everyone enjoys a slice of heavenly goodness.
Versatile Treat: Whether it’s a birthday party or a quiet evening at home, this cake suits every occasion beautifully.
Comforting Flavor: The cream cheese frosting adds a luscious touch, making it feel like a warm, sweet embrace.
Crowd-Pleasing: It’s a dessert that universally delights, making it a favorite amongst family and friends.
Explore more ways to celebrate with this ultimate Southern dessert and learn how to embrace the delightful flavors of tropical bliss!
Hummingbird Cake Ingredients
• Dive into the tropical goodness with these key ingredients for a moist Hummingbird Cake that everyone will love!
For the Batter
- Cooking spray – Prevents sticking; feel free to use butter or oil for greasing if preferred.
- All-purpose flour (3 cups/360 g) – Provides structure; whole wheat flour can be used for a denser texture.
- Baking soda (1 tbsp) – Essential leavening agent; make sure it’s fresh for proper rise.
- Ground cinnamon (1 tsp) – Adds warmth and flavor; nutmeg or allspice can be used as delightful alternatives.
- Kosher salt (1 tsp) – Enhances overall flavor; regular table salt can also work in a pinch.
- Large eggs (3) – Binds ingredients and provides moisture; substitute with flax eggs for a vegan option.
- Granulated sugar (2 cups/400 g) – Offers sweetness and moisture; brown sugar can add a hint of caramel.
- Canola oil (1 cup) – Contributes moisture and richness; substitute with vegetable oil or melted coconut oil if desired.
- Pure vanilla extract (2 tsp) – A flavor enhancer; opt for pure vanilla for the best results.
- Ripe bananas (3, mashed) – Adds natural sweetness and moisture; overripe bananas are preferred for richer flavor.
- Crushed pineapple in juice (1, 8-oz. can) – Introduces moisture and a tropical twist; drain excess juice for a less moist cake.
- Shredded coconut (¾ cup) – Provides a pleasant texture; use sweetened or unsweetened based on your taste preference.
- Toasted pecans (1 cup, chopped) – Brings a delightful crunch and nutty flavor; walnuts can be used, or omit for a nut-free version.
For the Frosting
- Cream cheese frosting (2 batches) – A rich, creamy topping; can be flavored with crushed pineapple or lemon zest for a refreshing twist.
For Garnishing
- Toasted whole pecans (½ cup) – Ideal for garnish; swap with any desired nuts or some chocolate shavings if you wish.
- Chopped toasted pecans (¼ cup) – Adds texture on the sides; feel free to omit if you prefer a smoother finish.
- Toasted sweetened coconut (¼ cup) – A flavorful garnish; can be omitted if coconut isn’t your thing.
So, gather these ingredients and get ready to embark on a flavorful journey with your very own Hummingbird Cake!
How to Make Hummingbird Cake
Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing them with cooking spray and lining the bottoms with parchment paper. This ensures easy cake release!
Whisk together the dry ingredients in a large bowl. Combine 3 cups of all-purpose flour, 1 tablespoon of baking soda, 1 teaspoon of ground cinnamon, and 1 teaspoon of kosher salt. Set this mixture aside for later.
Cream the mixture in a separate bowl. Beat together 2 cups of granulated sugar, 1 cup of canola oil, 3 large eggs, and 2 teaspoons of vanilla extract until fluffy. Then mix in the mashed ripe bananas, crushed pineapple, and shredded coconut until well combined.
Combine wet and dry by gently folding the dry mixture into the wet ingredients. Be careful not to overmix; you want to maintain a light, fluffy texture. If you’re using chopped pecans, fold them in at this stage.
Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for about 30 minutes. Once cooled, carefully transfer them to a wire rack to cool completely. This step is crucial to avoid melting the frosting later!
Frost the cake once it’s completely cooled. Place the first layer on a serving plate and spread a generous amount of cream cheese frosting over the top. Stack the second layer on this and repeat the frosting process. Finally, cover the top and sides of the entire cake with frosting.
Garnish your masterpiece with toasted whole pecans, chopped toasted pecans around the sides, and some toasted sweetened coconut on top if desired. This adds a beautiful finish to your stunning cake.
Optional: Serve with fresh fruit or a scoop of vanilla ice cream for a delightful pairing.
Exact quantities are listed in the recipe card below.
Expert Tips for Hummingbird Cake
Cool Completely: Allow your cakes to cool entirely before frosting. This prevents the cream cheese frosting from melting and sliding off.
Measure Accurately: Use the spoon-and-level method for measuring flour to avoid dense cake. Too much flour can ruin the light texture you desire in a Hummingbird Cake.
Fold Gently: When combining wet and dry ingredients, fold gently to maintain the fluffy consistency. Overmixing can lead to a tough cake.
Use Ripe Bananas: Opt for overripe bananas for maximum sweetness and moisture. They’re key to achieving that delicious flavor.
Make Ahead: If planning for an event, prepare both the cake and frosting a day in advance. Store them separately to retain freshness until you’re ready to assemble.
Hummingbird Cake Variations & Substitutions
Feel free to get creative with your Hummingbird Cake and customize it to your heart’s content, letting your personality shine through each delicious layer!
Nut-Free: Replace toasted pecans with sunflower seeds or omit entirely for a nut-free option. This cake will still be wonderfully moist!
Vegan: Use flax eggs instead of large eggs and substitute canola oil with melted coconut oil for a plant-based delight.
Gluten-Free: Swap all-purpose flour with a gluten-free baking blend for those avoiding gluten, ensuring everyone can enjoy a slice.
Flavor Boost: Introduce a splash of coconut extract or a dash of rum for a tropical twist that enhances the cake’s rich flavor profile.
Fruit Medley: Consider adding chopped mango or diced ripe peaches for added sweetness and a beautiful color contrast throughout your cake.
Spice It Up: Mix in some ground nutmeg or ginger in addition to cinnamon for an aromatic spice that warms the heart.
Extra Moisture: For an even moister cake, add an extra ¼ cup of crushed pineapple, making sure to drain it well to prevent excess liquid.
Frosting Twists: Try blending in a little lemon zest into the cream cheese frosting for a zesty surprise that complements the sweetness perfectly.
Embrace these variations and craft a Hummingbird Cake uniquely yours—every bite will tell a delicious story!
What to Serve with Hummingbird Cake?
Enhance your Hummingbird Cake experience by pairing it with delightful accompaniments that complement its tropical sweetness and rich creaminess.
Fresh Fruit Salad: A light and refreshing mix of seasonal fruits adds a burst of color and balances the cake’s sweetness. Perfectly complements the tropical flavors!
Vanilla Ice Cream: Creamy and luscious, this classic ice cream provides a cool contrast to the moist cake, taking each bite to another level of comfort.
Coconut Whipped Cream: Light and airy, coconut whipped cream enhances the cake’s coconut notes while keeping things light and enchanting.
Coffee or Tea: The rich flavors of your favorite brew elevate the indulgence, making your dessert experience feel cozy and homey. A perfect finish to a special meal!
Chocolate Covered Strawberries: These decadent bites bring a touch of richness and perfectly balance the fruity flavors of the Hummingbird Cake, creating a delightful duo.
Pineapple Sorbet: This refreshing, icy treat echoes the cake’s pineapple notes while cleansing the palate and adding a fun texture to the serving experience.
Creamy Macadamia Nut Latte: The nutty flavors harmonize beautifully with the pecans in the cake and add an extra touch of luxury to your dessert table!
Indulging in these thoughtful pairings will enhance your Hummingbird Cake experience, making every bite feel like a tropical getaway.
How to Store and Freeze Hummingbird Cake
Fridge: Keep the frosted Hummingbird Cake in an airtight container in the refrigerator for up to 3 days to maintain its moisture and freshness.
Freezer: To freeze, wrap each layer un-frosted in plastic wrap, then place in an airtight container. It can be frozen for up to 2 months—perfect for a make-ahead dessert!
Reheating: If you like your cake warm, simply allow it to thaw in the fridge overnight, then reheat individual slices in the microwave for about 10-15 seconds.
Frosting Storage: Store any extra cream cheese frosting in an airtight container in the fridge for up to a week. You can use it to refresh your Hummingbird Cake or other baked goods!
Make Ahead Options
These Hummingbird Cake layers are perfect for meal prep enthusiasts! You can bake the cake layers up to 2 days in advance and store them wrapped tightly in plastic wrap in the refrigerator to maintain their moisture. If you’re looking for an even longer option, they can be frozen for up to 2 months; just ensure they are completely cool before wrapping. The cream cheese frosting can also be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply frost the cooled layers and garnish with pecans and coconut for that charming finish, making your dessert just as delicious with minimal effort!
Hummingbird Cake Recipe FAQs
What should I look for when selecting ripe bananas?
To ensure the best flavor in your Hummingbird Cake, select bananas with dark yellow skin, ideally speckled with brown spots. These overripe bananas are sweeter and provide the moisture needed for a fluffy cake. Avoid any with large dark spots all over, as they may be too mushy.
How should I store my Hummingbird Cake for maximum freshness?
Store your frosted Hummingbird Cake in an airtight container in the refrigerator. It will remain delicious and moist for up to 3 days. If you plan to serve it later, the cake layers can be stored un-frosted in the freezer for up to 2 months, wrapped tightly in plastic wrap and placed in an airtight container.
Can I freeze Hummingbird Cake, and how do I do it?
Absolutely! To freeze your Hummingbird Cake, follow these steps: First, bake and cool the un-frosted layers completely. Wrap each layer in plastic wrap, ensuring they’re tightly sealed to prevent freezer burn. Place them in an airtight container, and label with the date. They can be frozen for up to 2 months. When ready to eat, thaw the layers in the fridge overnight before frosting and serving.
What if my cake layers are domed or cracked?
Don’t worry! If your cake layers come out domed, you can easily fix this. Once completely cooled, use a serrated knife to level the top of each layer for a smooth finish. If there are any cracks, simply frost them generously—this will hold the layers together while giving a beautiful, rustic look. The frosting is your friend!
Is Hummingbird Cake suitable for those with nut allergies?
It can be! To make a nut-free version, simply omit the toasted pecans from both the batter and the garnishing. You can also replace them with seeds like sunflower seeds for a similar crunch, or simply leave them out entirely for an equally delicious cake. Always ensure that all other ingredients are processed in a nut-free facility to avoid cross-contamination.
Moist Hummingbird Cake with Cream Cheese Frosting Bliss
Equipment
- - Oven
- - Mixing bowls
- - Electric mixer
- Measuring cups and spoons
- Spatula
- Cake Pans
- - Parchment paper
- - Wire rack
Ingredients
For the Batter
- 3 cups All-purpose flour Provides structure; whole wheat flour can be used for a denser texture.
- 1 tbsp Baking soda Essential leavening agent; make sure it's fresh for proper rise.
- 1 tsp Ground cinnamon Adds warmth and flavor; nutmeg or allspice can be used as alternatives.
- 1 tsp Kosher salt Enhances overall flavor; regular table salt can work in a pinch.
- 3 large Eggs Binds ingredients and provides moisture; substitute with flax eggs for a vegan option.
- 2 cups Granulated sugar Offers sweetness and moisture; brown sugar can add caramel flavor.
- 1 cup Canola oil Contributes moisture and richness; substitute with vegetable oil or melted coconut oil.
- 2 tsp Pure vanilla extract A flavor enhancer; opt for pure vanilla for best results.
- 3 ripe bananas mashed Adds natural sweetness and moisture; overripe bananas preferred.
- 1 8-oz. can Crushed pineapple in juice Introduces moisture and tropical twist; drain excess juice.
- ¾ cup Shredded coconut Provides pleasant texture; use sweetened or unsweetened based on preference.
- 1 cup Toasted pecans, chopped Brings a delightful crunch; walnuts can be used or omit for nut-free.
For the Frosting
- 2 batches Cream cheese frosting Can be flavored with crushed pineapple or lemon zest.
For Garnishing
- ½ cup Toasted whole pecans Ideal for garnish; swap with any desired nuts or chocolate shavings.
- ¼ cup Chopped toasted pecans Adds texture on the sides; omit if preferred.
- ¼ cup Toasted sweetened coconut Can be omitted if coconut isn't desired.
Instructions
How to Make Hummingbird Cake
- Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing them with cooking spray and lining the bottoms with parchment paper.
- Whisk together the dry ingredients in a large bowl. Combine 3 cups of all-purpose flour, 1 tablespoon of baking soda, 1 teaspoon of ground cinnamon, and 1 teaspoon of kosher salt.
- Cream the mixture in a separate bowl. Beat together 2 cups of granulated sugar, 1 cup of canola oil, 3 large eggs, and 2 teaspoons of vanilla extract until fluffy. Mix in the mashed ripe bananas, crushed pineapple, and shredded coconut.
- Combine wet and dry by gently folding the dry mixture into the wet ingredients. If using chopped pecans, fold them in at this stage.
- Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until golden brown.
- Cool the cakes in the pans for about 30 minutes. Once cooled, carefully transfer them to a wire rack to cool completely.
- Frost the cake once it’s completely cooled. Place the first layer on a serving plate and spread cream cheese frosting over the top. Stack the second layer and repeat the frosting. Cover the top and sides of the entire cake.
- Garnish your masterpiece with toasted whole pecans, chopped toasted pecans, and toasted sweetened coconut on top if desired.