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!
A TASTY AND EASY SOUTHERN CAKE RECIPE
When it comes to cakes, this Hummingbird Cake has been one of my favorites for a very long time. It’s a popular cake in the south so it is a dessert I grew up eating and making. Over the years I’ve made a few changes to the recipe to really make it my own and now this is the only way that I make it. A great cake to bring to any gathering. The flavors work perfectly together and the cinnamon cream cheese frosting is an amazing compliment to this Hummingbird Cake recipe!
FREQUENTLY ASKED QUESTIONS:
Hummingbird Cake actually originated in Jamaica. The original cake was called “Doctor Bird Cake” – named after the country’s national animal. In the 1970’s the Jamaican Tourist Board included the recipe in a press kit they sent to the States to try to attract folks to come visit Jamaica. It took hold in the southern United States and was eventually voted a favorite recipe by Southern Living magazine readers!
This cake is like a lighter version of banana bread with added flavor from the cinnamon, pineapple, and pecans. The cinnamon cream cheese frosting adds a smooth additional flavor that really sets this cake off.
You can omit the nuts altogether if you don’t like nuts Or if you prefer nuts and just don’t like pecans, you can use chopped walnuts or chopped macadamia nuts.
No. You are essentially making a homemade banana cake with added fillings (pineapple and pecans). Just make sure you are using fresh baking soda and that your bananas are very ripe. The banana should be very yellow with brown spots on it (no green). The riper the banana, the sweeter it will be and the easier it is to mash.
This cake can be stored in the baking pan covered with plastic wrap or foil where it will keep for up to 5 days. It can also be frozen. Place in a freezer container (wrapped very well to prevent freezer burn( and it will keep for up to 3 months. To defrost, remove to refrigerator overnight and then place on the countertop to warm up slightly as this is best served at room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- ground cinnamon
- baking soda
- salt
- granulated sugar
- vegetable oil
- eggs
- mashed banana
- crushed pineapple
- vanilla extract
- pecans
- cream cheese
- salted butter
- powdered sugar
HOW TO MAKE HOMEMADE SOUTHERN HUMMINGBIRD CAKE:
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray (I like the kind with flour in it) Set aside. In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl whisk together the sugar with the vegetable oil. Mixture will be lumpy.
Then whisk in the eggs with the sugar and vegetable oil until smooth.
Then add in the mashed banana, pineapple, and vanilla. Whisk until smooth.
Stir the flour mixture into the banana mixture until combined with no dry patches.
Lastly, stir in the pecans.
Spread the batter into the prepared baking dish. Bake for about 45-50 minutes 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.
Once the cake is cooled, make the frosting by placing the softened cream cheese and softened butter into the bowl of a stand mixer with the paddle attachment. If you don’t have a stand mixer, place cream cheese and butter into a large bowl and use a hand mixer. Whip until smooth and combined.
Add the powdered sugar a little at a time until fully combined.
Add the vanilla extract and ground cinnamon. Stir to combine. Put on medium speed and whip for 3 minutes until light and fluffy.
Spread the frosting on top of the cooled cake and top with more pecans, if using. Slice and serve.
Slice and serve.
Enjoy!
CRAVING MORE RECIPES?
Southern Hummingbird Cake
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
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- chopped pecans for garnish optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray (I like the kind with flour in it) Set aside.
- In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl whisk together the sugar with the vegetable oil. Mixture will be lumpy.
- Then whisk in the eggs with the sugar and vegetable oil until smooth.
- Then add in the mashed banana, pineapple, and vanilla. Whisk until smooth.
- Stir the flour mixture into the banana mixture until combined with no dry patches.
- Lastly, stir in the pecans.
- Spread the batter into the prepared baking dish. Bake for about 45-50 minutes 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.
- Once the cake is cooled, make the frosting by placing the softened cream cheese and softened butter into the bowl of a stand mixer with the paddle attachment. If you don’t have a stand mixer, place cream cheese and butter into a large bowl and use a hand mixer. Whip until smooth and combined.
- Add the powdered sugar a little at a time until fully combined.
- Add the vanilla extract and ground cinnamon. Stir to combine. Put on medium speed and whip for 3 minutes until light and fluffy.
- Spread the frosting on top of the cooled cake and top with more pecans, if using. Slice and serve.
Video
Notes
- This cake can be frozen, see my tips above.
- Easily cut this cake in half and bake in a 9×9-inch pan.
- You can use any frosting that you’d like.
- If you are not a fan of nuts, you can omit those.
- Make sure that you only use crushed pineapple and DO NOT drain.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this cake yesterday. It is so good. I will be making it again. I added the wet ingredients to the dry instead of the other way around like the recipe says but it still turned out good and moist.
Wonderful recipe! Made it last year for my Mother’s birthday and am making it again this October for her birthday
I make it in two 9″ pans and double the frosting recipe for extra thick layers.
Thank you for this fantastic cake!
I really can’t Debbie. I’m sorry. I’ve just never had that issue. 🙁
I love hummingbird cake and it was my father’s favorite. In the south, it’s usually made as a layer cake but I love this – less to worry about.