best hummingbird cake recipe

Written ByJenny Smyth Posted on
best hummingbird cake recipe
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The Best best hummingbird cake recipe

I have been making this hummingbird cake for years and it is hands down the best recipe I have ever tried. My kids beg for it every birthday and holiday gathering.

The combination of ripe bananas, crushed pineapple, and warm spices creates a moist and tender crumb that is absolutely irresistible. I love that it is not overly sweet like some other cakes, and the cream cheese frosting adds just the right tangy finish.

This cake is perfect for any occasion, from a casual Sunday dinner to a fancy celebration. Plus, the fruit gives it a little bit of nutritional value, so I do not feel quite as guilty when I have a second slice.

The key to this recipe is using very ripe bananas and not overmixing the batter. Overmixing can make the cake tough, so I always fold the dry ingredients in gently until just combined.

I also like to toast the pecans before adding them to the batter because it brings out their nutty flavor. This cake is a staple in our home and I am excited to share my best version with you.

Best Hummingbird Cake

Best Hummingbird Cake

4.6 from 583 votes

A moist and flavorful cake made with ripe bananas, crushed pineapple, and pecans, topped with a creamy cream cheese frosting. Perfect for any celebration or family gathering.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time60 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs, at room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups mashed ripe bananas (about 4 medium bananas)
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped pecans, toasted

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed for consistency

👨‍🍳Directions

1Preheat your oven to 350 degrees F.
2Grease and flour two 9 inch round cake pans, or line the bottoms with parchment paper.
3This will ensure the cakes release easily after baking.
4In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
5Set this dry mixture aside.
6In a separate large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract with an electric mixer on medium speed until well combined, about 2 minutes.
7The mixture should be smooth and slightly thickened.
8Add the mashed bananas and undrained crushed pineapple to the wet ingredients and mix on low speed until just incorporated.
9The batter will look a bit lumpy from the fruit, which is fine.
10Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
11Do not overmix, or the cake will be tough.
12Fold in the toasted pecans with a spatula.
13Divide the batter evenly between the prepared pans.
14Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean with a few moist crumbs.
15The tops should be golden brown and spring back when lightly touched.
16Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
17While the cakes cool, make the frosting.
18In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
19Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
20Add the vanilla extract and mix until combined.
21If the frosting is too thick, add the milk one teaspoon at a time until it reaches a spreadable consistency.
22Once the cakes are completely cool, place one layer on a serving plate.
23Spread about 1 cup of frosting evenly over the top.
24Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
25For a decorative touch, you can sprinkle some extra toasted pecans on top.
26Refrigerate the cake for at least 30 minutes before slicing to help it set.

🔧Equipment

Two 9 inch round cake pans
Electric mixer
Large mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 42g🥩Protein: 6g

📝Notes

Make sure your bananas are very ripe with brown spots for the best flavor. You can substitute walnuts for pecans if you prefer. This cake tastes even better the next day after the flavors have melded together.

Watch Video Of How Best Hummingbird Cake Works

This hummingbird cake is always a good idea for any occasion because it is so moist and flavorful. It works perfectly for family gatherings, potlucks, or just a special weekend treat.

To store leftovers, keep the cake in the refrigerator in an airtight container for up to five days. For the best flavor, let it sit at room temperature for about 20 minutes before serving.

You can also reheat individual slices in the microwave for about 15 seconds to bring back that fresh from the oven feel. I love serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream.

It is a crowd pleaser every single time and I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Hummingbird Cake

1. Can I make this hummingbird cake ahead of time?

Yes, you can make this cake a day in advance. Bake the cake layers and let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the best texture and freshness.

2. How should I store leftover hummingbird cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to be kept cold. Let the cake sit at room temperature for about 20 minutes before serving to soften the frosting.

3. Can I freeze this cake?

Absolutely. You can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and then in foil. Thaw them overnight in the refrigerator before frosting. You can also freeze the frosted cake, but it is best to freeze it without the frosting for the best results.

4. Can I use a different type of nut in this recipe?

Yes, you can substitute walnuts or even omit the nuts altogether. Toasting the nuts before adding them to the batter enhances their flavor. If you have a nut allergy, you can leave them out and the cake will still be delicious.

5. Why did my hummingbird cake turn out dense?

A dense cake can happen if you overmix the batter. Mix the dry ingredients into the wet ingredients just until they are combined. Overmixing develops the gluten and makes the cake tough. Also, make sure your baking soda is fresh and your bananas are very ripe for the best texture.

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