Baking & Pastry > Cakes > Oil-Based Cakes > Hummingbird Cake Recipe

Classic Hummingbird Cake

A moist and flavorful Hummingbird Cake, packed with pineapple, banana, and pecans, all enveloped in a creamy cream cheese frosting. This Southern classic is perfect for any occasion.

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 3 large Eggs
  • 3/4 cup Vegetable oil
  • 1 can (8 ounces), undrained Crushed pineapple
  • 1 cup (about 2 medium) Mashed ripe bananas
  • 1 cup Chopped pecans
  • 8 ounces, softened Cream cheese
  • 1/2 cup, softened Unsalted butter
  • 4 cups Powdered sugar
  • 1 teaspoon Vanilla extract

Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This prevents the cake from sticking and ensures easy removal.

Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Make sure there are no lumps.

Combine Wet Ingredients

In a separate bowl, beat eggs and oil until well combined. Add the undrained crushed pineapple and mashed bananas. Mix well.

Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Stir in the chopped pecans.

Bake the Cake

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Make the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread with a generous layer of cream cheese frosting. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting. Garnish with extra chopped pecans, if desired.

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FAQ

  • Can I use walnuts instead of pecans?

    Yes, you can substitute walnuts for pecans if you prefer. The flavor will be slightly different, but still delicious.
  • Can I freeze Hummingbird Cake?

    Yes, you can freeze the cake layers unfrosted. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw completely before frosting.
  • How do I store Hummingbird Cake?

    Hummingbird Cake should be stored in the refrigerator due to the cream cheese frosting. It will stay fresh for up to 3 days.