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Hummingbird Cake

In the late 1970′s Southern Living magazine published a recipe from L.H. Wiggins called Hummingbird Cake. While that may have been the first known publication, it’s said that this cake has been a traditional favorite in southern cuisine since the mid 19th century.

Recipe for Hummingbird Cake on Amanda's Cookin'

Recipe for Hummingbird Cake

Hummingbird Cake is usually three round layers containing bananas, cinnamon, pineapple and pecans, and is usually topped with a cream cheese frosting. I have heard of versions that contain coconut too.

Recipe for Hummingbird Cake on Amanda's Cookin'

While there are some different variations of this recipe, most contain the same ingredients and measurements passed down from generation to generation.

Recipe for Hummingbird Cake on Amanda's Cookin'

I’m not from the south, so I can only go by what I’ve read and what others tell me. I’ve heard that some think the name of the cake derives from its sweet flavor… sweet as the sugar water that attracts hummingbirds. What have you heard about the origin of this cake?

Recipe for Hummingbird Cake on Amanda's Cookin'

Regardless of where the name came from, it’s a grand dessert, one that makes a beautiful presentation. Perfect for a party or holiday, and quite delicious too!

Recipe for Hummingbird Cake on Amanda's Cookin'

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As always, a full printable recipe is available at the end of this post.
For this recipe you will need the following ingredients:

Frosting:

  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 16 ounces cream cheese, cut into 8 pieces, softened
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt

Recipe for Hummingbird Cake on Amanda's Cookin'

Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.

Recipe for Hummingbird Cake on Amanda's Cookin'

Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low until combined.

Recipe for Hummingbird Cake on Amanda's Cookin'

Batter will be very thick, almost the consistency of taffy.

Recipe for Hummingbird Cake on Amanda's Cookin'

With mixer on low, add in the pineapple (with the juice), pecans, and bananas.

Recipe for Hummingbird Cake on Amanda's Cookin'

Increase speed to medium until well combined. Bake according to printable directions below.

Recipe for Hummingbird Cake on Amanda's Cookin'

Prepare the frosting (instructions in printable version below). Spread about 1 1/2 cups of the frosting on one cake layer.

Recipe for Hummingbird Cake on Amanda's Cookin'

Top with a second cake layer and another 1 1/2 cups frosting.

Recipe for Hummingbird Cake on Amanda's Cookin'

Top with the final cake layer and spread the top and sides of the cake with the remaining frosting.

Recipe for Hummingbird Cake on Amanda's Cookin'

Serve and enjoy!

Recipe for Hummingbird Cake on Amanda's Cookin'

More banana and pineapple desserts to enjoy

Easy Banana Cake with Banana Whipped Cream Frosting
Easy Banana Cake with Banana Whipped Cream Frosting
Banana Cupcakes with Vanilla Cream Cheese Frosting
Banana Cupcakes with Vanilla Cream Cheese Frosting
Pineapple Upside Down Cake in a Cast Iron Skillet
Pineapple Upside Down Cake in a Cast Iron Skillet
Pineapple Dream Dessert
Pineapple Dream Dessert

Recipe for Hummingbird Cake on Amanda's Cookin'

Hummingbird Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Hummingbird Cake

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup canola oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (8-ounce) can crushed pineapple packed in juice
  • 1 1/2 cups pecans, toasted and chopped, plus extra for garnish
  • 2 ripe bananas, peeled and chopped
  • Frosting:
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 16 ounces cream cheese, cut into 8 pieces, softened
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt

Instructions

    For the Cake
  1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
  2. Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.
  3. Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low until combined. Batter will be very thick, almost the consistency of taffy.
  4. With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase speed to medium until well combined.
  5. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely.
  6. For the Frosting
  7. With a mixer at medium-high speed, beat the butter until creamy. Reduce mixer speed to low and slowly add powdered sugar. Increase speed and beat until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until smooth. Beat in the vanilla and salt.
  8. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting.
http://amandascookin.com/2014/09/hummingbird-cake.html

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9 Responses to Hummingbird Cake

  1. 1

    Hi Amanda!! I’ve always been intrigued by this hummingbird cake, and have yet to make it. I’m bookmarking yours…totally looks doable. Mmm…… After a hiatus, I’m back to blogging & it feels great! Nice to “see” you. ;)

  2. 2

    Hummingbird cake is perfect (without the coconut) just like you made it here! mmm Now I want a slice!

  3. 3
    Cheri says:

    Yummy!!! I am going to have to give this a try!!

  4. 4
    Patricia Coe says:

    I used a family version (approximately 75 years old) of Hummingbird cake as a base for Grooms’ cakes when both of my handsome sons were married. Their beautiful brides became the next generation keepers of the recipe and it secret ingredient. This cake has always been a favorite in our family and is prepared and served at Easter and consumed after several of us have given up various foods for Lent in preparation of eating the whole cake!

  5. 5
    kathy says:

    can’t wait to make these recipes

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