HUMMINGBIRD CAKE
- WineCheeseScallops
- Sep 18
- 5 min read
Few desserts carry the charm and Southern sweetness quite like a Hummingbird Cake. Packed with ripe bananas, crushed pineapple, and toasted pecans, this moist and flavorful cake is finished with a rich cream cheese frosting that makes every bite irresistible.
Originally considered a “kitchen sink” cake for using what you had on hand, Hummingbird Cake has become a showstopping dessert for celebrations, Sunday suppers, and holidays. It’s comforting, nostalgic, and elegant all at once — the perfect blend of fruit, spice, and indulgence.
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Bananas
Bananas don’t just add sweetness; they also provide natural moisture that keeps this cake rich and tender without being dense. Their mellow flavor enhances the tropical pineapple while balancing the tangy cream cheese frosting. Overripe bananas are best, as they mash easily and bring out deeper caramel notes.
Pecans
Toasted pecans add crunch and warmth to the soft crumb of this cake. Native to the American South, pecans are often associated with classic Southern desserts. Toasting them enhances their buttery flavor, creating a nutty richness that pairs beautifully with the fruit and spices in the cake.
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Recipe’s Origin / Inspiration
The Hummingbird Cake is a Southern classic with roots in Jamaica, where it was originally called the “Doctor Bird Cake,” named after a variety of hummingbird found on the island. The cake made its way to the American South in the 1970s and quickly became beloved for its tropical flavors and moist texture.
It rose to fame after being published in Southern Living magazine in 1978, and it has since remained a staple at weddings, birthdays, and holiday tables. Its charm lies in its simplicity — no fancy fillings or decorations, just a perfectly balanced cake that feels like home with every slice.
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Tips, Serving Suggestions, or Storage Advice
Use overripe bananas for the best flavor and moisture.
Toast pecans ahead of time to deepen their nutty flavor.
Don’t overmix the batter — stir until just combined to avoid a dense cake.
Grease and flour pans well to ensure easy release.
For a bakery-style look, spread frosting smoothly with an offset spatula.
Chill the cake for 20–30 minutes before slicing for cleaner cuts.
Store covered in the refrigerator for up to 3 days.
Bring slices to room temperature before serving for the best flavor.
Garnish with whole pecans, banana slices, or pineapple flowers for a decorative touch.
This cake freezes beautifully — wrap slices tightly and freeze for up to 2 months.
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Unique Recipe Qualities | HUMMINGBIRD CAKE
A Southern classic with Jamaican origins.
Combines tropical fruit flavors with warm spices.
Ultra-moist texture thanks to bananas and pineapple.
Finished with tangy, rich cream cheese frosting.
Perfect balance of sweet, nutty, and fruity notes.
Three-layer presentation makes it celebration-worthy.
Can be made ahead and refrigerated.
Rustic yet elegant — works for casual or formal occasions.
Toasted pecans add both crunch and visual appeal.
A cake with history, tradition, and lasting popularity.
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Hummingbird Cake
Ingredients for the Cake
3 cups self-rising flour
2 cups granulated sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
4 extra-large eggs
¾ cup vegetable oil
1 (8-ounce) can crushed pineapple, undrained
2 large ripe bananas, mashed
½ cup toasted pecans, chopped
1 teaspoon vanilla extract
Ingredients for the Frosting
1 cup (2 sticks) salted butter, softened
16 oz. (2 blocks) cream cheese, softened
2 lbs powdered sugar
1 teaspoon vanilla paste or extract
1 tablespoon milk (more if needed)
1 cup toasted pecans, chopped
Instructions
Preheat oven to 325°F. Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, salt, and cinnamon. In a separate bowl, whisk eggs and oil. Add the egg mixture to the flour mixture, stirring until just moistened.
Stir in pineapple, bananas, pecans, and vanilla until combined. Divide batter evenly between prepared pans.
Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting: Beat butter and cream cheese with a hand or stand mixer on medium speed until smooth. Add vanilla and milk, mixing until combined. Gradually add powdered sugar, beating until fluffy.
Spread frosting between layers, then over the top and sides of the cake. Press toasted pecans onto the sides or top, if desired.
Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
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FAQ
Q: Can I use all-purpose flour instead of self-rising?
Yes, substitute with all-purpose flour plus 1 teaspoon baking soda and 1 ½ teaspoons baking powder.
Q: Do I need to toast the pecans?
It’s optional, but toasting brings out a richer, nuttier flavor.
Q: Can I make this cake in a 9x13-inch pan instead?
Yes, bake for about 40–45 minutes, then frost the top.
Q: How ripe should my bananas be?
Very ripe — the more brown spots, the better for sweetness and moisture.
Q: Can I make the cake ahead of time?
Yes, bake the layers up to 1 day ahead, wrap tightly, and frost before serving.
Q: Does this cake need to be refrigerated?
Yes, because of the cream cheese frosting. Store covered in the refrigerator.
Q: Can I freeze the cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Q: What makes this cake different from carrot cake?
Hummingbird Cake uses bananas and pineapple instead of carrots, but both are spiced cakes with cream cheese frosting.
Q: Can I reduce the sugar in the frosting?
Yes, though it will be less thick. Start with less and adjust to taste.
Q: What’s the origin of the name “Hummingbird Cake”?
It’s said to be “sweet enough to attract hummingbirds,” tying back to its Jamaican roots.
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