There’s a certain enchantment that comes from the first bite of Hummingbird Cake—a delightful blend of sweet bananas, tropical pineapple, and toasted pecans that dances on your palate. While seeking to create a dessert that reflects the essence of home, I stumbled upon this iconic Southern treat in an old family cookbook. It became a beloved staple for gatherings and celebrations, easily winning hearts with every delicious layer.
Imagine the joy of pulling this cake from the oven, the cinnamon-infused aroma wafting through your kitchen, wrapping you in warmth and nostalgia. Each slice is a celebration in itself—perfect as a showstopper for a weekend brunch or as a comforting end to a busy weeknight dinner. Not only does it charm with its flavors, but the beauty of the cream cheese frosting adorned with toasted pecans and coconut creates an irresistible centerpiece for any occasion.
Whether you’re a seasoned chef or just unwinding from a hectic day, the Hummingbird Cake invites you to indulge in its simplicity and deliciousness. Let’s dive into this easy-to-follow recipe that promises not just satisfaction, but a piece of joy in every bite!
Why is Hummingbird Cake a Must-Try?
Irresistible Flavor: The combination of bananas, pineapple, and toasted pecans creates a flavor explosion that is both tropical and comforting.
Easy to Make: This cake requires minimal effort, perfect for both novice bakers and seasoned chefs looking for a quick indulgence.
Visual Appeal: With its luscious cream cheese frosting and a sprinkle of coconut and pecans, it’s a showstopper that will impress your guests.
Versatile Delight: Enjoy it at brunch, dessert, or even as a sweet afternoon treat—the possibilities are endless!
Crowd Favorite: Hummingbird Cake is loved by everyone, making it a perfect addition to any gathering or celebration.
Hummingbird Cake Ingredients
For the Cake
- All-purpose flour – 3 cups (360 g) is essential for a fluffy texture.
- Baking soda – 1 Tbsp helps the cake rise beautifully.
- Ground cinnamon – 1 tsp infuses warm spice, enhancing the overall flavor.
- Kosher salt – 1 tsp balances the sweetness perfectly.
- Eggs – 3 large add moisture and richness to the batter.
- Granulated sugar – 2 cups (400 g) brings sweetness and a tender crumb.
- Canola oil – 1 cup ensures a moist, soft cake.
- Pure vanilla extract – 2 tsp elevates the flavor profile with its delightful aroma.
- Ripe bananas – 3, mashed, are the star of this cake, providing natural sweetness.
- Crushed pineapple – 1 (8-oz) can adds a tropical twist, keeping the cake moist.
- Shredded coconut – 3/4 cup contributes a subtle texture and extra flavor.
- Toasted pecans – 1 cup, chopped, add a delightful crunch and nutty essence.
For the Frosting
- Cream cheese – 2 batches create a rich and tangy frosting that pairs beautifully with the cake.
- Toasted whole pecans – 1/2 cup for a decorative touch and added nutty flavor.
- Chopped toasted pecans – 1/4 cup to coat the sides of the cake for extra crunch.
- Toasted sweetened coconut – 1/4 cup for a sweet, crunchy topping that enhances the tropical theme of the Hummingbird Cake.
With these ingredients, you’re well on your way to creating a truly decadent Hummingbird Cake that will transport you to sweet, sunny moments!
How to Make Hummingbird Cake
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Preheat and Prepare: Begin by preheating your oven to 350°F. Grease three 8-inch cake pans with cooking spray and line the bottoms with parchment paper for easy removal.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt until they are well combined and airy.
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Combine Wet Ingredients: In another bowl, whisk the eggs, granulated sugar, canola oil, and vanilla extract until the mixture is smooth and light in color. Stir in the mashed bananas, crushed pineapple, and shredded coconut, folding in all that tropical goodness.
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Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Just stir until combined, then fold in the chopped toasted pecans.
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Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
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Layer and Frost: Once the cakes are fully cooled, place one layer on a serving platter. Spread about 1 cup of cream cheese frosting evenly over the top, followed by the next layer. Repeat with another cup of frosting and the final cake layer. Spread the remaining frosting over the top and sides of the cake.
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Garnish: Decorate the top of the cake with toasted whole pecans, and then coat the sides with the chopped pecans and toasted sweetened coconut for an attractive finish.
Optional: Add a drizzle of caramel sauce for an irresistible touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Hummingbird Cakes are a wonderful choice for meal prep, making your baking experience stress-free! You can prepare the batter up to 24 hours in advance—just mix it and refrigerate it until you’re ready to bake. The cooled cakes can be stored in an airtight container for up to 3 days, retaining their moistness and flavor. For the frosting, make it ahead and keep it refrigerated in an airtight container for up to 1 week. When you’re ready to serve, simply frost the chilled cakes, and decorate them with toasted pecans and coconut for that fresh, beautiful finish. Enjoy the time-saving benefits while delivering a delicious dessert everyone will love!
Expert Tips for Hummingbird Cake
• Banana Ripeness: Use very ripe bananas as they offer the best sweetness and moisture, making the cake extra delicious.
• Don’t Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to a dense cake, which we want to avoid.
• Cool Completely: Ensure your cake layers are completely cool before frosting. This prevents melting and ensures a beautiful finish.
• Frosting Consistency: If your cream cheese frosting is too soft, refrigerate it briefly to firm it up, ensuring it spreads perfectly on your Hummingbird Cake.
• Proper Baking: Check your cakes a few minutes before the timer goes off; ovens can vary, and we want that perfect, moist texture inside!
• Add Ins: Feel free to mix in additional nuts or dried fruit; just make sure to maintain the balance of flavors for the best Hummingbird Cake.
How to Store and Freeze Hummingbird Cake
Room Temperature: Store leftover Hummingbird Cake in an airtight container for up to 3 days to retain its moistness and flavor.
Fridge: For longer freshness, refrigerate the cake in a sealed container for up to 1 week. Allow it to come to room temperature before serving for the best taste.
Freezer: Freeze individual slices of Hummingbird Cake wrapped tightly in plastic wrap and then placed in a freezer bag. It can last for up to 3 months.
Reheating: To enjoy a slice warm, thaw in the refrigerator overnight, then microwave for 10-15 seconds or until warm.
What to Serve with Banana Pecan Cake?
Elevate your dessert experience with these delightful pairings that perfectly complement the flavors of your decadent cake.
- Fresh Fruit Salad: A refreshing medley of seasonal fruits adds a light contrast to the rich cake, enhancing its tropical notes.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully over warm cake, creating a delightful blend of flavors and textures.
- Espresso or Coffee: The bold flavor of coffee perfectly balances the sweetness of the cake, making each bite even more enjoyable.
- Caramel Sauce: Drizzle this luscious sauce over the cake to intensify the flavor and add a decadent touch that’s simply irresistible.
- Whipped Cream: Light and airy whipped cream lends a lovely contrast, allowing the richness of the cake to shine through.
- Toasted Coconut Macaroons: These chewy, coconut-filled delights harmonize with the cake’s flavors and add another layer of texture.
- Lemonade or Iced Tea: A glass of tangy lemonade or sweet iced tea refreshes the palate and provides a lovely complement to the cake’s richness.
- Choco-Pecan Cookies: These cookies echo the pecan flavors while providing an enjoyable crunch alongside the soft cake.
- Coconut Cream Pie: The creamy texture and hint of coconut in this pie provide a nice thematic connection while being a crowd favorite.
Hummingbird Cake Variations
Feel free to experiment with these delightful twists to make the Hummingbird Cake your own!
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Gluten-Free: Swap all-purpose flour for a gluten-free blend, ensuring everyone can enjoy this treat without worry.
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Dairy-Free: Use coconut cream instead of cream cheese for the frosting, and opt for a dairy-free milk to keep the cake moist.
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Nut-Free: Substitute the pecans with sunflower seeds or pumpkin seeds for crunch without the nuts.
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Flavor Boost: Add 1 teaspoon of nutmeg or allspice to the dry ingredients for an extra layer of warm, spicy flavor.
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Tropical Twist: Mix in 1/2 cup of diced mango or papaya in the batter for a refreshing tropical taste that’ll transport you straight to the beach.
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Chocolate Lovers: Fold in 1/2 cup of mini chocolate chips into the batter for a decadent, sweet addition that contrasts beautifully with the tropical flavors.
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Coconut Cream Cheese Frosting: Replace regular frosting with whipped coconut cream for a lighter, extravagant topping that enhances that tropical vibe.
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Cinnamon Sugar Topping: Before baking, sprinkle a blend of cinnamon and sugar atop the batter for a delightful caramelized crust that adds an extra sweet crunch.
These variations invite endless customization. Let your creativity shine, and enjoy the heartwarming process of making Hummingbird Cake uniquely yours!
Hummingbird Cake Recipe FAQs
What type of bananas should I use?
Absolutely! It’s best to use very ripe bananas that are speckled and soft. They provide the natural sweetness and moisture needed for the perfect Hummingbird Cake. Overripe bananas ensure that your cake has a rich flavor and tender crumb, making it a standout dessert.
How should I store leftovers?
You’ll want to keep your leftover Hummingbird Cake fresh! Store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, transfer it to the fridge where it can last for up to 1 week. Just allow it to come to room temperature before digging in for the best taste experience!
Can I freeze Hummingbird Cake?
Yes, you can totally freeze your Hummingbird Cake! To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator and microwave for about 10 to 15 seconds to warm it up.
What if my cake is too dense?
Very! If your Hummingbird Cake turns out dense, it may be due to overmixing the batter. When combining the wet and dry ingredients, mix gently until just combined. This preserves the airiness crucial for a fluffy cake. Also, check that your baking soda is fresh to provide the right lift!
Are there any dietary considerations for pets or allergies?
Make sure to be cautious! Hummingbird Cake contains ingredients like nuts and cream cheese that can be harmful to pets, particularly dogs. If you’re serving this cake to guests with allergies, ensure they are aware of the nuts and gluten in the recipe. It’s always best to offer alternative options to accommodate dietary needs.
Can I substitute any ingredients in the Hummingbird Cake?
Of course! If you’re looking to make adjustments, you can substitute the canola oil with vegetable oil or melted coconut oil. For a healthier twist, you might even try using applesauce instead of oil. You can also switch out the nuts for sunflower seeds if you need a nut-free option, making it inclusive for everyone!
Decadent Hummingbird Cake with Coconut and Pecan Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease three 8-inch cake pans with cooking spray and line with parchment paper.
- In a large mixing bowl, whisk the all-purpose flour, baking soda, ground cinnamon, and kosher salt until well combined.
- In another bowl, whisk the eggs, granulated sugar, canola oil, and vanilla extract until smooth. Stir in the mashed bananas, crushed pineapple, and shredded coconut.
- Gently fold the dry ingredient mixture into the wet ingredients until just combined. Fold in the chopped toasted pecans.
- Divide the batter among the three pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool in pans for a few minutes, then transfer to wire racks.
- Once cool, layer the cakes on a serving platter, spreading 1 cup of cream cheese frosting between each layer and on the top and sides.
- Decorate with toasted whole pecans, chopped pecans, and toasted sweetened coconut.