There’s something about a slice of Hummingbird Cake that feels like a warm hug from a loved one you haven’t seen in years—nostalgic yet somehow new each time. I remember the first time I tried this Southern gem (at a potluck, of all places), and it was like tasting sunshine wrapped in a cozy blanket. Bananas, pineapple, and a hint of cinnamon come together in a glorious symphony that promises comfort with every bite.
Steps
- Toast the Pecans: Preheat your oven to 300°F (149°C) and line a baking sheet with parchment paper. Spread the chopped pecans evenly on the sheet and toast them for about 7–8 minutes. Let them cool for 10–15 minutes after removing from the oven.
- Prepare Cake Pans: Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper rounds, then grease the parchment as well to ensure easy release of the cakes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground cinnamon, allspice, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the mashed bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 26-29 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool completely in the pans on a wire rack. Once cooled, remove the cakes from the pans and level the tops with a serrated knife.
- Make the Frosting: Beat together the cream cheese and butter on medium-high speed until smooth. Add confectioners’ sugar, vanilla extract, and a pinch of salt, then beat on low speed initially before increasing to high speed until creamy.
- Assemble the Cake: Trim the tops of the cakes to create flat surfaces. Place one layer on a serving plate and evenly cover with frosting. Stack the second and third layers on top, spreading frosting between each and over the top and sides.
- Decorate and Chill: Decorate the cake with the remaining toasted pecans and refrigerate for at least 15-20 minutes before slicing to help maintain its shape while cutting. Store leftover cake tightly covered in the refrigerator for up to 5 days.
Ingredients
- 2 cups (250g) chopped pecans, toasted
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 and 1/2 cups (345g) mashed ripe bananas (approximately 3 large bananas)
- One 8-ounce can crushed pineapple, undrained
- 3 large eggs, at room temperature
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
- 16 ounces (452g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of salt, adjusted to taste
FAQ
- Can I use fresh pineapple instead of canned in Hummingbird Cake?
- Yes, you can use fresh pineapple that you crush yourself. Just make sure it’s finely crushed to blend well with the cake’s texture.
- Is it necessary to toast the pecans for this cake?
- Toasting the pecans is highly recommended as it enhances their flavor and adds a delightful crunch to the cake. You won’t regret taking this extra step.
- Can I make Hummingbird Cake without nuts due to allergies?
- Absolutely, you can omit the pecans altogether. If you want to add something in their place, sweetened shredded coconut is a great alternative.
- How should I use frozen bananas in this recipe?
- You can use thawed frozen bananas, just make sure to drain off any excess liquid before mashing them to use in the cake.
- Can this recipe be adapted for cupcakes or a non-layer cake?
- Yes, this recipe can make about 32-35 cupcakes. For a non-layer cake, it can be baked in a bundt pan or a 12×17-inch sheet pan for a different presentation.
Tips
- Use Overripe Bananas: For the best flavor, choose bananas that are brown and spotty. If you have frozen bananas, make sure to thaw and drain them before mashing to ensure the cake remains moist without being overly wet.
- Toast the Pecans: Don’t skip toasting the pecans before adding them to the batter. Toasting enhances their flavor and adds a delightful crunch to the cake.
- Allow Flavors to Marry: Prepare the cake a day in advance if possible. Letting the cake sit for a few hours or overnight allows the flavors to develop and meld together, resulting in a more delicious experience.
- Frost Generously: Use a thick layer of cream cheese frosting to complement the moistness and spice of the cake. If cream cheese frosting isn’t your favorite, you can substitute it with a vanilla buttercream.
Equipment
- Silicone Baking Mat – For toasting pecans and other baking needs.
- 8-inch Cake Pans – Essential for making the three-layer cake.
- Parchment Paper Rounds – Helpful for lining cake pans.
- Electric Mixer (Handheld or Stand) – For mixing the frosting and cake batter efficiently.
- Cake Turntable – Useful for assembling and frosting the cake evenly.
- Icing Spatula – For spreading frosting smoothly on the cake.
- Cake Carrier – For storing and transporting the cake securely.
