Hummingbird Cake Recipe

A slice of hummingbird cake on a white plate.

Hummingbird Cake is a classic southern dessert that's perfect for spring holidays and special occasions. It’s super moist and packed with sweet banana and pineapple flavors, and loaded with buttery, crunchy pecans. It's topped with my favorite rich and fluffy cream cheese frosting, and sprinkled with more chopped pecans for the finishing touch.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 866

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the cake

3 cups all purpose flour
2 cups granulated white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
3 large eggs
2 cups mashed ripe bananas about 4 medium bananas
1 cup vegetable oil
2 teaspoons vanilla extract
8 ounce can crushed pineapple do NOT drain
1 cup chopped pecans

For the frosting

16 ounces brick style cream cheese room temperature
1/2 cup unsalted butter 1 stick, room temperature
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
pinch of salt

Instructions

To make the cake

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of two 9-inch round cake pans with parchment paper that has been cut in a circle to fit. Spray the pans with non-stick cooking spray and set aside.
Stir the mashed bananas, pineapple, oil, eggs, and vanilla together in a large bowl.
In a separate large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder, and baking soda.
Fold the wet ingredients into the dry just until there are only a few lumps left. Gently fold in the pecans and pour the batter evenly between the two cake pans.
Bake for 25-35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.

To make the frosting

Beat the softened cream cheese and butter together in a large bowl until creamy and no lumps remain, about 2 minutes. Add the vanilla extract and pinch of salt.
Add in the powdered sugar 1 cup at a time, mixing over low speed to incorporate. After all powdered sugar has been added, increase the mixer speed to high and beat at high speed for 30 seconds.

Decorating

Place your first layer of fully cooled cake on a cake stand or large plate. Spread 1-2 inches of frosting on top.
Place the second layer of cake on top and cover the whole cake with a thin layer of frosting. Place the cake in the fridge to chill for 30 minutes. This is the crumb layer.
When chilled, use the remainder of the frosting to cover the whole cake. You can use a knife or icing spatula to smooth out the frosting. Use the remainder of the chopped roasted pecans to press into the sides of the cake and to decorate the top.

Notes

Use room temperature ingredients. Using room temperature eggs in your cake will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the Hummingbird Cake batter.
If your frosting is too runny, you can add another 1/2 cup of powdered sugar. You can also place the bowl in the fridge for 30 minutes to help it set. To help prevent your frosting from being too runny, try to allow your cream cheese and butter to come to room temperature on the counter and without the use of the microwave. I know, we all need to use it sometimes! And if you do have to go that route, just allow the cream cheese and butter to cool off completely. The heat from the microwave can make your frosting runny.
Feel free to substitute walnuts for the pecans. You can also omit the nuts completely for a nut-free Hummingbird Cake, or swap the nuts for raisins.
This Hummingbird Cake can be frozen for up to three months. It can also be made in advance and frozen. Wrap it tightly in both plastic wrap and aluminum foil and place it in a freezer-safe container. Allow it to thaw overnight in the fridge before serving.

Nutrition