Hummingbird Cake recipe

Hummingbird Cake: A Cozy Slice of Happiness

There’s something undeniably heartwarming about a home-baked cake, especially when it comes to the delightful Hummingbird Cake. This Southern classic has a special place in my heart, bringing back lazy afternoons spent in my grandmother’s kitchen, where the sweet aroma of banana and warm spices filled the air. The first time I tasted it, I was enchanted by its moist, tender crumb and the rich, creamy frosting that melted in my mouth, leaving me wanting more. This is a cake that comforts and delights, making it the perfect choice for any celebration or simply to enjoy on a cozy weekend. An easy and moist cake recipe that’s totally crowd-pleasing, this Hummingbird Cake is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Moist and Flavorful: This cake is loaded with mashed bananas and crushed pineapple, resulting in an incredibly moist and richly flavored dessert.
• Simple and Quick: It comes together easily, making it perfect for a casual day when you want something sweet without fussing too much.
• Cream Cheese Frosting: The tangy cream cheese frosting balances the sweetness of the cake, creating a truly indulgent experience.
• Perfect for Any Occasion: Whether it’s a birthday party or a casual afternoon tea, this cake is sure to impress your guests.
• Easy to Customize: With variations possible, you can make it your own, adding different nuts or even spices to suit your taste.

What You’ll Need

To make the best Hummingbird Cake, gather these simple ingredients:

For the Cake:

• 245 grams (1 and 3/4 cups) plain flour or all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 45 grams (1/4 cup) brown sugar
• 105 grams (1 cup) pecans, roughly chopped
• 250 grams (1 cup) mashed banana (approximately 2-3 overripe bananas)
• 275 grams (1 cup) canned crushed pineapple in juice
• 180 ml (3/4 cup) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Pecan Cookie Crumbs:

• 105 grams (1 cup) pecans, finely chopped
• 70 grams (1/2 cup) plain flour or all-purpose flour
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 1 teaspoon cornflour or cornstarch
• 1/8 teaspoon salt
• 60 grams (1/4 cup) unsalted butter, melted

For the Cream Cheese Frosting:

• 60 grams (1/4 cup) butter, softened
• 250 grams (1 and 1/4 cup) full-fat cream cheese, softened, roughly chopped
• 1 teaspoon vanilla extract
• 435 grams (3 and 1/2 cups) icing sugar or powdered sugar

Let’s Make It Together

1. Preheat your oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
2. In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, salt, caster sugar, brown sugar, and pecans. Stir briefly.
3. Make a well in the center of the dry ingredients, then add the mashed banana, crushed pineapple, vegetable oil, eggs, and vanilla extract.
4. Using a spatula, gently stir until all ingredients are combined.
5. Pour the batter into the prepared cake pan and bake for approximately 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean.
6. Once baked, transfer the cake to a cooling rack and allow it to cool completely before frosting.
7. For the pecan cookie crumbs, add finely chopped pecans, flour, sugar, cornflour, and salt to a medium-sized mixing bowl. Pour over the melted butter and stir until the mixture resembles wet sand.
8. Line a baking tray with baking or parchment paper. Spread the cookie crumbs into an even layer and bake for about 10-12 minutes, or until just golden. Let cool completely.
9. To make the frosting, beat the softened butter, cream cheese, and vanilla together in a large mixing bowl using an electric mixer on medium speed for 2 minutes, or until smooth and creamy.
10. Add the icing sugar, one cup at a time, and continue to beat until the frosting is well combined and smooth.
11. Spread the frosting generously over the top of the cooled cake and sprinkle the pecan cookie crumbs on top.
12. Cut the cake into slices and serve with joy!

Delicious Variations to Try

• Coconut Delight: Fold in unsweetened shredded coconut for a tropical twist that complements the banana and pineapple beautifully.
• Spiced Up: Add a touch of ginger or cloves for a spicier flavor that adds warmth and depth to this already delightful cake.
• Chocolate Lovers: Mix in a handful of dark chocolate chips for a rich, indulgent surprise in every bite.
• Fruit Fusion: Swap out the crushed pineapple for diced apples or pears for a different fruity flavor that still keeps the cake moist.

Chef Emma’s Helpful Tips

• Make Ahead: You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. This allows the flavors to deepen.
• Ingredient Swaps: If you’re out of pecans, walnuts or almonds are great substitutes that still add to the cake’s delightful texture.
• Slicing Tips: For neater slices, use a sharp knife and wipe the knife clean between cuts. This will help keep the frosting looking beautiful.
• Storage Suggestions: Store leftover cake in an airtight container in the fridge for up to a week.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 slice
• Calories: 420
• Carbohydrates: 57g
• Sugar: 35g
• Fat: 18g
• Protein: 5g
• Sodium: 180mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! It can be made a day in advance and stored in an airtight container.

Can I use different ingredients?
Yes! Feel free to substitute nuts or even add different fruits to customize the flavor.

How do I store leftovers?
Store any leftover cake in the fridge, covered tightly to keep it fresh and moist.

How long does it last?
If properly stored, this cake lasts about a week in the refrigerator, though it’s usually devoured much faster!

Wrapping It Up

This Hummingbird Cake is not just a recipe; it’s a celebration of flavors and memories. Every bite offers a cozy hug that brings warmth to the soul. Whether you’re sharing it with loved ones or enjoying it by yourself, this cake is bound to bring a smile to your face. Save this Hummingbird Cake recipe to your Desserts board so it’s ready when you need a cozy treat!

Hummingbird Cake

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• Author: Chef Emma
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Enjoy a delicious slice of Hummingbird Cake, a moist and flavorful Southern classic loaded with banana and pineapple, topped with tangy cream cheese frosting.

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Ingredients

Scale 1x2x3x

• 245 grams (1 and 3/4 cups) plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 150 grams (3/4 cup) caster sugar
• 45 grams (1/4 cup) brown sugar
• 105 grams (1 cup) pecans, roughly chopped
• 250 grams (1 cup) mashed banana (approximately 2–3 bananas)
• 275 grams (1 cup) canned crushed pineapple in juice
• 180 ml (3/4 cup) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Pecan Cookie Crumbs: 105 grams (1 cup) pecans, finely chopped
• 70 grams (1/2 cup) plain flour
• 50 grams (1/4 cup) caster sugar
• 1 teaspoon cornflour
• 1/8 teaspoon salt
• 60 grams (1/4 cup) unsalted butter, melted
• For the Cream Cheese Frosting: 60 grams (1/4 cup) butter, softened
• 250 grams (1 and 1/4 cup) full-fat cream cheese, softened
• 1 teaspoon vanilla extract
• 435 grams (3 and 1/2 cups) icing sugar

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Instructions

1. Preheat your oven to 180 C (350 F) or 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan.
2. Add the flour, baking powder, baking soda, cinnamon, nutmeg, salt, caster sugar, brown sugar, and pecans in a large bowl. Stir briefly.
3. Make a well in the center of the dry ingredients, then add the mashed banana, crushed pineapple, vegetable oil, eggs, and vanilla extract.
4. Gently stir until all ingredients are combined.
5. Pour the batter into the prepared cake pan and bake for approximately 60-70 minutes, or until a skewer inserted comes out clean.
6. Transfer the cake to a cooling rack and allow it to cool completely before frosting.
7. Add finely chopped pecans, flour, sugar, cornflour, and salt to a medium bowl for the pecan cookie crumbs. Pour over the melted butter and mix until resembling wet sand.
8. Line a baking tray and spread the cookie crumbs evenly; bake for about 10-12 minutes until just golden. Let cool.
9. Beat the softened butter, cream cheese, and vanilla together until smooth and creamy, then add icing sugar gradually while mixing until well combined.
10. Spread the frosting generously on the cooled cake and sprinkle with pecan cookie crumbs. Cut into slices and serve.

Notes

This cake can be made a day in advance. Store leftovers in an airtight container in the fridge for up to a week.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg

Keywords: cake, dessert, Southern cake, Hummingbird Cake, banana cake, cream cheese frosting