Hummingbird Cake Recipe
A three layer banana-pineapple spice cake that will knock your socks off! Try this amazing Hummingbird Cake Recipe!
A good cake is a thing of beauty! There is an excitement that washes over you when you see a freshly baked cake on a cake plate. There is a little happy dance that your tastebuds do in anticipation of what is to come. I feel like that happy dance is even more excited when it is a Hummingbird Cake on that cake plate! This delicious cake is moist, decadent, and so full of flavor! It is a must-bake if you have never tried it before. This cake is also a must-bake if you have tried it before because it is just fabulous!
What is a Hummingbird Cake
Very simply, a Hummingbird cake is a spice cake with pineapple and banana. It is typically topped with cream cheese frosting and always has toasted pecans! It is very popular in the south.
Did you know?
The first Hummingbird Cake Recipe is said to have been invented in Jamaica in the 1960s. It is called a hummingbird cake because hummingbirds are their national bird and the cake itself is said to be sweet like the nectar that hummingbirds love!
How to Make Hummingbird Cake
This cake is easy peasy to make.
- First step is toasting some pecans for the sides. Chop your pecans and place them on a baking sheet. Pop them in the oven at 300 to toast while you are starting your cake. Set a timer for about 8 minutes so you don’t forget them.
- Once the pecans are out. Turn the oven up to 350 degrees. In a bowl mix together your dry ingredients; flour, salt, baking soda, and cinnamon.
- In a medium bowl, mix together sugar and oil until smooth.
- Slightly beat eggs and then whisk them into the egg mixture.
- Add Banana, pineapple, and vanilla to the wet mixture stirring to combine.
- Now fold in the pecans.
- Gradually add in the flour, stirring, until the mixture is smooth.
- Divide the batter evenly into 3 prepared (greased and floured) cake pans.
- Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and assemble your cake with frosting
So you don’t want to make a full Hummingbird Cake, but you wouldn’t mind some cupcakes. No problem. Prepare the batter and instead of pouring it into a round cake pan line your cupcake pan with cupcake liners. Fill them about 3/4 of the way full of batter, and bake at 350 for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
Frost and decorate them as you wish. They are a tiny version of the original that is still packed with all the amazing flavors!
I love Hummingbird Cake for so many reasons, but one of them is how simple it is to make vegan. You can simply use your favorite egg replacer. Also, when it comes to frosting your cake you will want to use a vegan buttercream or vegan cream cheese frosting.
This cake has so much delicious moisture from the pineapple and the bananas that it is simple to bake gluten-free. Just substitute your favorite gluten-free flour blend. Also, make sure that your other ingredients are gluten-free. Some places you may find gluten hiding are in your vanilla or baking soda.
Oh, frosting! This Hummingbird Cake Recipe is typically frosted with a Cream Cheese Frosting. It is perfection! If you are not a cream cheese frosting fan, or if you are just looking to be different (no judgment here) you can also use this amazing Buttercream Frosting too!
The thing is you want a frosting that won’t compete with all the flavors in the cake while still adding a creamy delicious topping. Keep that in mind when choosing your frosting.
Present this beautiful Hummingbird Cake on your favorite cake plate, but when you are finished enjoying it this cake should be stored in an airtight container in the refrigerator.
Hummingbird Cake Recipe
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ cups cooking oil – canola or vegetable
- 3 eggs room temperature, slightly beaten
- 8 oz crushed pineapple canned & drained
- 2 cups bananas mashed ripe – about 3-4 large
- 2 teaspoons vanilla extract
- 1 ½ cups pecans chopped
- Cream Cheese Frosting
- Preheat oven to 300 degrees F
- On a baking sheet, spread pecans in an even layer
- Toast for 8-10 minutes
- Remove from oven and set aside
- Increase oven heat to 350 degrees F
- Grease and flour 3 – 9 inch cake pans
- In a large bowl, whisk together flour, salt, baking soda and cinnamon
- In a medium bowl, blend together the sugar and oil until smooth
- Slightly beat eggs in a small bowl
- Whisk eggs into sugar mixture until well combined
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined
- Fold in pecans
- Gradually add flour mixture until mixture is smooth and well combined
- Divide batter into cake pans evenly
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
- Cool completely on wire racks
- Remove from pans and frost with cream cheese frosting
- Store leftovers in refrigerator
- Substitute your favorite Gluten Free Flour mix and use gluten free vanilla extract
- Use your favorite egg replacer and a vegan frosting.