Welcome to the quintessential Southern dessert experience with our irresistible Homemade Hummingbird Cake. Bursting with the tropical sweetness of pineapple, the comforting richness of ripe bananas, and the delightful crunch of pecans, this cake is more than just a treat—it’s a celebration of flavor and a true Southern classic, perfect for any gathering or a cozy evening indulgence.
The Ultimate Southern Hummingbird Cake Recipe: A Beloved Classic
Few desserts capture the heart and soul of Southern baking quite like the Hummingbird Cake. For generations, this moist, flavorful cake has graced tables across the region, becoming a staple at family reunions, church potlucks, and holiday feasts. It’s a recipe I grew up with, a culinary tradition passed down and perfected over time. While its roots are international, its spirit is distinctly Southern, and each bite of this homemade rendition promises a harmonious blend of tropical fruits, warm spices, and a luscious cream cheese frosting that truly elevates it to dessert royalty.
My version of the Hummingbird Cake stays true to the beloved classic while incorporating subtle enhancements that make it truly shine. The secret lies in the balance of its key ingredients: the natural sweetness and moisture from very ripe bananas and crushed pineapple, complemented by a hint of cinnamon and the delightful texture of pecans. Topped with a silky, tangy cream cheese frosting infused with a touch of cinnamon, this cake is an unforgettable culinary journey. It’s remarkably easy to prepare, making it an ideal choice for both seasoned bakers and those new to the Southern dessert scene.
The Intriguing History of Hummingbird Cake
The name “Hummingbird Cake” sparks curiosity for many, but its origin story is as rich and fascinating as the cake itself. Contrary to popular belief, this delightful dessert did not originate in the Southern United States. Its true birthplace is Jamaica, where it was originally known as “Doctor Bird Cake.” The “Doctor Bird” is actually the national bird of Jamaica, a species of hummingbird, renowned for its beauty and the way it hovers over flowers, much like people are said to “hum” with delight while eating this cake.
The cake’s journey to American kitchens began in the 1970s when the Jamaican Tourist Board included the recipe in a press kit sent to the United States. The goal was to entice Americans to visit the vibrant island, and inadvertently, they introduced a culinary masterpiece that would soon sweep the South. Its unique blend of tropical flavors—pineapple and banana—combined with familiar spices quickly resonated with Southern palates, which already appreciated rich, fruit-filled desserts. It gained immense popularity, becoming a staple in countless Southern homes and even earning the title of a favorite recipe among readers of Southern Living magazine.
Today, the Hummingbird Cake stands as a testament to cultural exchange and culinary adaptation. Its enduring appeal lies not only in its delightful taste but also in its ability to evoke a sense of warmth, hospitality, and pure Southern charm. Each ingredient tells a part of its story, from the exotic Caribbean fruits to the comforting, familiar spices embraced by American traditions. It truly is a cake with a history as flavorful as its texture.
Frequently Asked Questions About Hummingbird Cake
Why is it called Hummingbird Cake?
The cake earned its original name, “Doctor Bird Cake,” in Jamaica, after the country’s national bird, a type of hummingbird. It’s believed that the cake was so deliciously sweet and appealing that it would make people “hum” with pleasure, much like hummingbirds hum around nectar-rich flowers. The name shortened to Hummingbird Cake as it gained popularity in the United States, particularly in the South, maintaining its charming association with sweet delight and tropical origins.
What does a Hummingbird Cake taste like?
Imagine a symphony of comforting and exotic flavors. This cake is wonderfully moist and tender, reminiscent of a richer, more indulgent banana bread. The dominant flavors are ripe banana and crushed pineapple, which provide a natural sweetness and incredible moisture. These fruit notes are beautifully balanced by the warm spice of cinnamon and the earthy, buttery crunch of pecans. The entire experience is then crowned by a smooth, tangy cream cheese frosting that adds a perfect creamy counterpoint, making each bite a delightful blend of sweet, spicy, and tangy sensations.
Do I have to use chopped pecans?
While pecans are a traditional and highly recommended ingredient for their distinct flavor and texture, they are entirely optional. If you have a nut allergy or simply prefer to omit them, the cake will still be incredibly delicious. For those who enjoy nuts but wish to try an alternative to pecans, chopped walnuts or macadamia nuts make excellent substitutions, each offering a slightly different nuance to the cake’s overall profile. Feel free to customize this element to your preference!
Is Hummingbird Cake difficult to make?
Not at all! Despite its impressive appearance and complex flavor, Hummingbird Cake is surprisingly simple to prepare. It’s essentially a straightforward banana cake recipe enriched with additional fillings like crushed pineapple and pecans. The key to success lies in using fresh baking soda to ensure a proper rise and, most importantly, very ripe bananas. Bananas should be intensely yellow with plenty of brown spots, indicating maximum sweetness and an easy-to-mash texture. Avoid green bananas, as they lack the necessary sweetness and moisture for the best results.
How do I store leftover Hummingbird Cake?
Proper storage ensures your Hummingbird Cake stays fresh and delicious. If storing at room temperature, keep it in the baking pan, tightly covered with plastic wrap or aluminum foil. It will remain fresh for up to 2-3 days. For longer storage, due to the cream cheese frosting, it’s best refrigerated, where it will keep for up to 5 days. You can also freeze this cake to enjoy later! Place it in a freezer-safe container, wrapped very well to prevent freezer burn, and it will keep for up to 3 months. To defrost, transfer it to the refrigerator overnight, then let it come to room temperature on the countertop for optimal serving as the flavors are best when not chilled.
Making the Perfect Hummingbird Cake: Tips for Success
Achieving Hummingbird Cake perfection is within reach for any home baker. A few simple tips can make all the difference, ensuring your cake is incredibly moist, flavorful, and beautifully textured every time. Firstly, the ripeness of your bananas is paramount. They should be very ripe, with speckled brown skin, almost to the point where you might think they’re too far gone for anything else. This level of ripeness provides maximum sweetness and makes them incredibly easy to mash, contributing significantly to the cake’s signature moisture. Secondly, always use crushed pineapple and avoid draining it. The juice from the crushed pineapple adds essential moisture and a tangy counterpoint that makes the cake truly special.
When it comes to the dry ingredients, ensure your baking soda is fresh. Old baking soda can lead to a dense, flat cake. Whisking the dry ingredients together thoroughly before combining them with the wet ingredients helps to distribute the leavening agents and spices evenly, preventing pockets of unmixed flour. For the wet ingredients, vegetable oil is chosen for this recipe because it contributes to a consistently moist crumb that stays soft for days, unlike butter which can sometimes make cakes denser when chilled.
Finally, the cream cheese frosting is a non-negotiable component of a classic Hummingbird Cake. Make sure both your cream cheese and butter are softened to room temperature. This ensures a smooth, lump-free frosting that whips up light and fluffy. Over-mixing the frosting can incorporate too much air, making it less stable, so whip until just combined and fluffy. A touch of cinnamon in the frosting ties all the flavors together beautifully, creating a harmonious and utterly delicious dessert experience.
Ingredients for Southern Hummingbird Cake
- All-purpose flour
- Ground cinnamon
- Baking soda
- Salt
- Granulated sugar
- Vegetable oil
- Eggs
- Mashed banana (very ripe)
- Crushed pineapple (undrained)
- Vanilla extract
- Pecans (chopped)
- Cream cheese (softened)
- Salted butter (softened)
- Powdered sugar
How to Make Homemade Southern Hummingbird Cake
Crafting this incredible Southern Hummingbird Cake is a delightful process, leading to a truly rewarding dessert. Follow these steps for a perfect bake:
Step 1: Prepare the Dry Ingredients and Pan
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by generously spraying it with a nonstick baking spray, preferably one that includes flour. Set the prepared dish aside. In a large mixing bowl, thoroughly whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. This ensures all the dry ingredients are evenly combined, which is crucial for the cake’s texture and rise. Once mixed, set this bowl aside.
Step 2: Combine Wet Ingredients – Sugar and Oil
In a separate large bowl, begin combining the wet ingredients. Whisk together the granulated sugar and vegetable oil. At this stage, the mixture will appear somewhat lumpy, which is completely normal. Continue whisking until the sugar is adequately incorporated into the oil, forming a thick, gritty consistency. This step lays the foundation for the cake’s moist texture.
Step 3: Add Eggs for Smoothness
Next, crack the three large eggs into the sugar and vegetable oil mixture. Whisk vigorously until the mixture becomes smooth and well combined. The eggs emulsify the sugar and oil, contributing to the cake’s structure and preventing a greasy texture. Ensure there are no streaks of egg yolk remaining.
Step 4: Incorporate Fruits and Vanilla
Now it’s time for the signature Hummingbird flavors. Add the mashed banana (ensure it’s very ripe for best flavor and moisture), the undrained crushed pineapple, and the vanilla extract to the wet ingredients. Whisk thoroughly until all these fragrant additions are smoothly incorporated into the batter. This mixture will be quite moist and aromatic, promising the delightful tropical notes of the finished cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the banana and pineapple mixture. Using a spatula or spoon, stir until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake. Mix only until there are no visible dry patches of flour remaining in the batter. A few small lumps are acceptable.
Step 6: Fold in Pecans
As the final addition to the cake batter, gently stir in the chopped pecans. The pecans add a wonderful nutty flavor and a satisfying textural contrast. If you’re omitting nuts, you can skip this step. Fold them in just enough to distribute them evenly throughout the batter. Again, avoid overmixing.
Step 7: Bake the Cake
Pour the prepared batter into your greased 9×13-inch baking dish, spreading it evenly. Bake for approximately 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating it’s fully cooked through. Keep an eye on it during the last 10-15 minutes to prevent over-browning.
Step 8: Cool Completely
Once baked, the cake should be golden brown and spring back gently when lightly touched in the center. It’s crucial to allow the cake to cool completely in the pan on a wire rack before frosting. Attempting to frost a warm cake will only result in melted frosting and a messy presentation. Patience is key here for the best results.
Step 9: Prepare the Cream Cheese Frosting Base
While the cake cools, prepare the luscious cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the softened cream cheese and softened salted butter. Beat them together on medium speed until the mixture is smooth, creamy, and well combined, with no lumps of cream cheese or butter remaining. Ensure both ingredients are truly at room temperature for the best consistency.
Step 10: Add Powdered Sugar
With the mixer on low speed, gradually add the powdered sugar to the cream cheese and butter mixture, a little at a time. This prevents a cloud of sugar from erupting in your kitchen! Continue mixing until all the powdered sugar is fully incorporated and the frosting begins to thicken. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 11: Final Frosting Touches
Finally, add the vanilla extract and ground cinnamon to the frosting. Stir to combine them, then increase the mixer speed to medium-high and whip for about 3 minutes. This step is crucial for achieving a light, airy, and fluffy frosting texture. The cinnamon in the frosting beautifully complements the spices in the cake itself, creating a cohesive flavor profile.
Step 12: Frost and Serve
Once the cake is completely cooled and the frosting is ready, spread the luscious cream cheese frosting evenly over the top of the cake. For an extra touch of elegance and flavor, sprinkle additional chopped pecans over the frosted cake, if desired. Slice into generous portions and serve this magnificent Southern Hummingbird Cake to delighted guests!
Slice and serve this delightful creation.
Enjoy every glorious bite!
Craving More Southern Desserts?
If you’ve fallen in love with the comforting flavors of this Hummingbird Cake, you’re in for a treat! The world of Southern desserts is vast and wonderful, filled with recipes that evoke nostalgia and pure culinary joy. From classic pound cakes to innovative poke cakes, there’s always something new and delicious to try. Explore these other fantastic recipes to satisfy your sweet tooth:
- Southern Pound Cake
- Hummingbird Cake Bars
- Banana Cake with Vanilla Frosting
- Pineapple Pudding Cake
- Banana Bread Crumb Cake
- Watergate Cake
- Fruit Cocktail Cake
- Honey Bun Cake
- Cinnamon Roll Poke Cake
- Best Banana Pudding
- White Texas Sheet Cake
- Punch Bowl Cake
- Homemade Yellow Cake Mix
Southern Hummingbird Cake
Full of pineapple, bananas, and pecans, this homemade Southern Hummingbird Cake is super flavorful, filling, and the perfect dessert for any occasion!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yields: 15 servings
Author: Brandie Skibinski
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 ¾ cup mashed banana (measured after mashing)
- 8 ounces crushed pineapple (do not drain)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the frosting:
- 8 ounces (1 block) cream cheese, softened
- ½ cup (1 stick) salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Chopped pecans for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick baking spray. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In another large bowl, whisk together the sugar with the vegetable oil until combined (mixture will be lumpy).
- Then, whisk in the eggs with the sugar and vegetable oil mixture until smooth.
- Next, add the mashed banana, crushed pineapple (undrained), and vanilla extract. Whisk until smooth.
- Gradually stir the flour mixture into the banana mixture until just combined with no dry patches of flour. Be careful not to overmix.
- Lastly, gently stir in the chopped pecans.
- Spread the batter evenly into the prepared baking dish. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- The cake should be golden brown and spring back to the touch. Allow the cake to cool completely on a wire rack.
- Once the cake is cooled, make the frosting. In the bowl of a stand mixer with the paddle attachment (or using a large bowl and a hand mixer), beat the softened cream cheese and softened butter until smooth and combined.
- Add the powdered sugar a little at a time, mixing on low speed until fully incorporated and smooth.
- Add the vanilla extract and ground cinnamon. Stir to combine, then whip on medium speed for 3 minutes until the frosting is light and fluffy.
- Spread the frosting generously on top of the cooled cake. If desired, garnish with more chopped pecans. Slice and serve.
Video
Notes
- This cake freezes beautifully! For best results, wrap well to prevent freezer burn and thaw overnight in the refrigerator.
- For a smaller batch, you can easily halve this recipe and bake it in a 9×9-inch pan.
- While cream cheese frosting is traditional, you can certainly use your favorite frosting if you prefer.
- If you or your guests are not fans of nuts or have allergies, feel free to omit the pecans entirely.
- Always use crushed pineapple and remember, do NOT drain the pineapple; its juices are essential for moisture.
Course: Dessert
Cuisine: American, Southern
Nutrition
Calories: 588 kcal | Carbohydrates: 80g | Protein: 6g | Fat: 29g | Sodium: 222mg | Fiber: 2g | Sugar: 56g
Nutritional Disclaimer
Please note that “The Country Cook” is not a certified dietician or nutritionist. All nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we highly recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary significantly depending on the specific brands of ingredients used and any modifications made to the recipe.
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