Hummingbird Cake – a super easy, indulgent and stick-to-your-fork moist cake featuring the tropical combination of bananas and crushed pineapples with toasted pecans; generously layered, covered with cream cheese frosting. A classic Southern cake gem!
Forget what you’re thinking ‘cause this cake is not made with hummingbirds. A Southern favorite, this cake always makes its appearance on any occasion in the Southern part of America and also a popular one around the world. With good reason, it’s Sooooo easy to make – trust me. You can’t go wrong with it. Even with the frosting, no piping required.
This deliciousness goes under different aliases: Banana-Pineapple Cake, Doctor Byrd Cake, Bird of Paradise, Granny’s Best Cake, Never Ending Cake, Jamaican Cake, and my favorite – Cake that Won’t Last.
Nobody really knows why it’s even called the Hummingbird Cake in the first place. According to my nerdy research, Mrs. L.H. Wiggins’ Hummingbird Cake recipe was the first known printed reference for this recipe which was published by Southern Living magazine in 1978.
Mrs. Wiggins’ provided no explanation of what’s behind the name, leaving readers with a burning question. And since then, this cake has been the magazine’s most requested recipe.
And it’s true up to this day. Before I thought that I’ve tasted all the great cakes in the world ‘cause this gal here is a pure cake-o-holic. Ssshhhh. But when I had this Hummingbird Bird at a wedding in South Carolina, oh boy, I didn’t know that I ate up more than three slices of this. Just can’t help it when I love something.
This wonderful cake is a cinch to make and definitely is bursting with tropical flavors and textures. You can go either for a two-layered or three-layered cake. Or pile ’em up mile-high – whatever satisfies you!
Honestly, I totally enjoy this cake the next day. This gives time for the flavors to settle and marry, making it super flavorful and sinful. Yes, sinful in a way that you don’t want to share it with others. 😉
Enjoy!
Tips and Notes:
- If in case your allergic to pecans, you may leave it out and instead add a cup of sweetened shredded coconut.
- Don’t drain the crushed pineapple cause you want that juice mixed in for an added flavor.
- Sweet fresh pineapple is a better option though when it comes to this recipe, if you have any available – finely chop and throw it in.
- When choosing the bananas, go for those brown or spotty ones as it yields a deeper flavor.
- Allow the cakes to cool completely on the wire rack for about an hour before you assemble them.
- If you can, buy an offset spatula. Its large surface area helps makes spreading the frosting easier.
- Dab a couple of tablespoons of frosting on the cake stand before placing the first cake. This ensures that it stays in place- it doesn’t slide off.
- I like to tuck some parchment paper under the edge of the cake to help with cleaning.
- This cake is best enjoyed after a few hours or even the following day.
Watch How To Make It
Hummingbird Cake
Ingredients
- 3 large (300 grams) bananas mashed (about 1 1/2 cups)
- ½ cup sour cream/yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple undrained
- ¾ cup (150 grams) brown sugar
- ¾ cup (150 grams) granulated sugar
- 3 cups (360 grams) all purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½-1 teaspoon nutmeg
- ¾ cup (6 ounce, 180ml) unsalted melted butter (replace with oil)
- 1 -2 tablespoons Bourbon (optional)
- ¾ -1 cup pecans chopped
Cream Cheese Frosting (Double, Frosting if you like a thick coat like in the picture)
- 4 ounces (113 grams) unsalted butter softened
- 8 ounces (225 grams) cream cheese softened
- 4-6 cups ( 440-660 grams) powdered (icing)sugar
- 1 teaspoon vanilla extract
- 1- 1 1/2 cup toasted pecans roughly chopped
Instructions
- Preheat oven to 350 degrees. Grease two 9 inch baking pan with baking spray; set aside.
- In a medium bowl whisk together these ingredients: eggs, mashed bananas, sugar (brown and white), sour cream, bourbon, and vanilla.
- In another bowl combine flour, baking powder, baking soda, nutmeg and salt.
- Gradually add wet ingredients to the bowl of dry ingredients; add whisk with a spatula until thoroughly mixed.
- Add the pineapple and it’s juice to the batter. Then throw in the pecans. Stir just until combined; do not over stir.
- Finally pour in melted butter and then thoroughly mix. Scrape down sides.
- Divide the batter evenly between the two greased pans. To release any air bubbles, tap the pans on the countertop and place in oven for 25-30 minutes or until a toothpick inserted in the cake comes out clean.
Cream Cheese Frosting
- Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
- Gradually sieve in powdered sugar, mix as you go along until smooth.
- Finally, stir in the pecans.
Assembling the Cake
- Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer.
- Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with pecans.
- If desired, use crushed pecans to garnish the sides.
Nutrition Information:
Connie Soles says
I had this cake at a family reunion and loved it. Thank you for sharing this recipe.
Immaculate Bites says
Thank you, Connie!
Lilibeth says
Really strange you would assert that nobody knows the origin of this cake, when it’s widely known that it is a Jamaican cake. Only after it became popularized in the South by Southern Living magazine did it start being prepared with cream cheese frosting and pecans. The original is just a naked banana quickbread with pineapple.
Immaculate Bites says
Thank you for sharing, Lilibeth!
Anna says
Hey recipe looks yummy. Just wanted to add that the origin of the cake is very well known and the reason it is called hummingbird cake is because it was named after the Jamaican national bird the Doctor Bird (which is a hummingbird). The original recipe was sent to America by the Jamaica Tourist Board in magazines and that is where L.H. Wiggins got the recipe.
ImmaculateBites says
Thanks so much for this information. Appreciate you taking time out to share this with us .
Saunya says
I love hummingbird cake!! This recipe was actually better than the version I have been using for years, lighter and fluffier. Absolutely delicious! I made cupcakes and baked for 18 minutes, yielded 34 cupcakes. I also omitted coconut. I love coconut but was making this batch for coworkers. They came out great and will use this recipe again!! Thank you!
imma africanbites says
Amazing! I’m happy you love this one as much as I do, Saunya. And thank you for sharing that info on cupcake.
Stig Myhr Øien says
It says to add the pineapple twice. First with the egg and sugar, then just before the pecans
ImmaculateBites says
It’s added with the pecans. Thanks for bringing this to my attention.
Mary Farrell says
He omitted adding the cinnamon ,when directing you to mix ingredients,but i added it.I haven’t baked my cake yet ,will bake tonight.
ImmaculateBites says
Awesome! Do let me know how it works out for you.
kelly smith says
here is a simple and easiest way to make a cake. I never make a cake till now. I make the first time and easy to understand.
ImmaculateBites says
Awesome! Glad to hear it worked out well for you.
2pots2cook2 says
Inviting ingredients ! Keeping for holidays !Thank you so much !
ImmaculateBites says
Yes, this would be a great addition to any holiday table.
William Kelly says
Thx You for getting back so soon…Will do when I make..
Nformi Gisele says
Hello sis, the cake looks yummy, i would’ve loved to try but can’t get everything here, more grace
Wonderful recipe
ImmaculateBites says
Thanks Gisele! You are so Sweet!!!
William Kelly says
Will this work for a 13″x9″ glass dish ??? Cake looks Great, would enjoy to make for my Wife. Thxs
ImmaculateBites says
Yes it would! Bake at 350 Degrees F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Do let me know how she likes it . Thanks !