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
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.
While there are some different variations of this recipe, most contain the same ingredients and measurements passed down from generation to generation.
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?
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!
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For this recipe you will need the following 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
Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.
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.
With mixer on low, add in the pineapple (with the juice), pecans, and bananas.
Increase speed to medium until well combined. Bake according to printable directions below.
Prepare the frosting (instructions in printable version below). 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.
Serve and enjoy!
More banana and pineapple desserts to enjoy
- Easy Banana Cake with Banana Whipped Cream Frosting
- Banana Cupcakes with Vanilla Cream Cheese Frosting
- Pineapple Upside Down Cake in a Cast Iron Skillet
- Pineapple Dream Dessert
Hummingbird Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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 ½ 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 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
- Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.
- 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.
- With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase speed to medium until well combined.
- 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.
For the Frosting
- 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.
- 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.
Amanda Davis
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christie says
I make this cake alot. But instead of oil I use the same amount of unsweetened apple sauce. Makes the cake super moist. You can’t taste the difference.
I do the same when I make cupcakes for my little one. Just substitute the same amount of applesauce for oil.
Sydney Richman says
I’ve been making Hummingbird Cake for years. Instead of layers, I use small loaf pans and keep them in the freezer to have when I need one. They freeze well and I don’t use icing as I keep kosher and serve it quite often after a meat dinner. It can be made in one large bowl and not bother with the mixer.
It is a very good and easy cake.
mellie says
Oh this looks so good. I could dive right into your beautiful pictures. You have a pretty cake stand too! Thank you for sharing this recipe. I will have to try it soon.
Amanda Formaro says
Thank you so much Mellie!
Auntiepatch says
WHAT are those AWFUL flashing, eye twitching ads that are popping up and WHY do you allow them? Please, please, please take them off!
Amanda Formaro says
Sorry you had trouble. I am working on a different site design but it’s taking longer than I had hoped. Hopefully you won’t have that trouble too much longer.
kathy says
can’t wait to make these recipes
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!
Amanda Formaro says
What a fun tradition!
Cheri says
Yummy!!! I am going to have to give this a try!!
Amanda Formaro says
Thanks Cheri, hope you like it!
Angie | Big Bear's Wife says
Hummingbird cake is perfect (without the coconut) just like you made it here! mmm Now I want a slice!
Amanda Formaro says
Thanks Angie! I use coconut in my banana cake – so I could see how it would work well in Hummingbird Cake too. But I thoroughly enjoyed this version!
Denise @ Creative Kitchen says
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. ;)
Amanda Formaro says
I’m glad to see you back Denise! Hope we get to run into each other again in person soon :)