Hummingbird Cake

Hummingbird Cake is a passed-down gem of a spice cake recipe, filled with bananas, fresh pineapple, walnuts, and pecans. There are many variations of Hummingbird Cake recipes out there but I’ve found our precious hand-me-down the easiest to make with a few sweet tweaks. This delicious cake is topped with Cream Cheese Frosting and layered with a cinnamon, pineapple, nut, and frosting filling. She is simply, divine and the perfect cake for spring birthdays, Easter dinner, or even a Mother’s Day Brunch.

This is a cake that I have made many times over the years and it is ALWAYS a hit with guests and my family. As our kids have grown and moved away, we still make it from time to time but always cut the cake down the middle and save half for us to enjoy and the other half goes straight to the freezer to save for our kiddos. This Hummingbird Cake recipe freezes SO WELL (instructions for freezing are below) and tastes just as fresh when it’s time to serve. So … when they visit we have the perfect sweet treat for them. And sometimes, I can use it to entice them to come home!

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What do you need to make Hummingbird Cake?

Thought to have been invented in Jamaica in the early 1960s, a traditional Hummingbird Cake recipe has tropical fruits like pineapples and bananas and is typically topped with a Cream Cheese Frosting.

Here’s what you’ll need for your shopping list …

Hummingbird Cake Recipe Ingredients:

• Flour, 3 1/3 cups flour
• Sugar, 1 1/3 cups sugar
• Cinnamon, 1 1/4 teaspoons cinnamon
• Nutmeg, 1/2 teaspoon nutmeg
• Baking soda, 3/4 teaspoon baking soda
• Kosher salt, 1/2 teaspoon salt
• Pecans + Walnuts, 1 cup chopped nuts
• Bananas, 2 ripe and spotty bananas – peeled and mashed
• Canola oil, 3/4 cup plus 2 tablespoons canola oil
• Pure vanilla extract, 1 teaspoon pure vanilla extract
• Eggs, 3 large eggs
• Pineapple, 1 cup fresh – finely chopped pineapple

Cream Cheese Frosting Ingredients:

• Powdered sugar, 6 1/2 cups powdered sugar
• Unsalted butter, 1/2 cups unsalted butter – softened to room temperature
• Pure vanilla extract, 1 teaspoon pure vanilla extract
• Cream cheese, 16-ounces cream cheese – softened to room temperature

Cake Filling Ingredients:

• Pecans + Walnuts, 1/2 cups chopped nuts – finely chopped
• Cinnamon, 1/4 teaspoon cinnamon
• Pineapple, 1/2 cup pineapple – fresh and finely chopped
• Cream Cheese Frosting, 2 1/2 cups cream cheese frosting

Optional Topping Ingredients:

• Pecans + Walnuts, 1/4 cup nuts – chopped and whole
• Turbinado sugar, 2 tablespoons turbinado sugar

How to make a Hummingbird Cake …

This delicious and fragrant cake recipe is simple and easy to make and is perfect for celebrating spring season holidays like Easter and Mother’s Day … or a birthday or baby shower!

Here’s what you need to do:

First, get your prep work out of the way. Corey and I find it super helpful to measure out and sort all of the ingredients first. Separate the ingredients by recipe groupings, such as Cake, Frosting, Filling, and Topping.

Then allow the butter and cream cheese to sit on the counter and soften to room temperature.

Preheat the oven to 350 degrees F and prep your cake pans. Spray three 8-inch round cake pans or two 9-inch round cake pans with non-stick baking spray.

Then, lay out a sheet of parchment paper to the size of your cake pan. Do this two more times until you have three squares of paper. Place the cake pan on top of the parchment paper and then trace the shape of the pan onto the paper. Line up the other two sheets behind this one and cut out the shape of the circle.

Place each circle of parchment paper at the bottom of each prepared cake pan. Then spray the top of each piece of paper with non-stick baking spray.

Next, prep the fresh pineapple for slicing. Cut the pineapple slices into finely chopped pieces and measure out 1 cup. Include any juice from those pineapple slices as well (don’t squeeze it though – just use whatever juice is expressed naturally).

Sift together the flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.

Stir in chopped pecans and walnuts.

Mash the ripe bananas in a medium mixing bowl and then add the oil, eggs, and vanilla extract. Stir to combine well.

RECIPE NOTE: Very ripe and spotty bananas are best to create a super moist cake with delicious banana flavor!

Transfer the banana mixture to the mixed dry ingredients. Do not over mix, stir just until the dry ingredients are moistened. Then fold in the chopped pineapple. * a little juice from the pineapple is fine too!

Then, evenly divide the batter among the three prepared cake pans.

Finally, bake the Hummingbird Cakes for 20 to 25 minutes or until a toothpick inserted in the center of each cake comes out clean. The top of the cakes should be golden brown.

Remove from the oven and allow the cakes to cool in the pan on wire cooling racks for about 15 minutes. Then turn the cakes upside down (very gently) to remove the cake pan, peel off the parchment paper, and allow the cakes to cool for an additional 1 hour.

Cream Cheese Frosting

Using an electric mixer or a stand mixer with a paddle attachment, beat together the butter and cream cheese on low speed for about 4 minutes.

Next, add the vanilla and then slowly add the powdered sugar, beating until it has a smooth and creamy texture. Reserve 2½ cups for the Cake Filling.

Cake Filling

First, place the pineapple pieces on a paper towel and pat gently to dry.

Stir together the pineapple, cinnamon, pecans & walnuts, and the reserved Cream Cheese Frosting in a medium bowl until well combined.

Cake Assembly

First, divide the filling into two sections within the mixing bowl. Place your first cake layer on a serving platter and spread half of the filling on the top of the cake.

Gently add the second cake and repeat the above step. Add the third cake and top with Cream Cheese Frosting and then spread along the sides to your desired thickness.

After that, sprinkle the top and sides of the cake with turbinado sugar and chopped pecans and walnuts. *optional

Cover and refrigerate the completed cake for 45 minutes to 24 hours before serving. The cake can remain refrigerated and covered for 5-7 days.

How long can I refrigerate Hummingbird Cake and can I freeze it?

Refrigerating instructions:

Cover and refrigerate for 45 minutes to 24 hours before serving. The cake can remain refrigerated and covered for 5-7 days.

Freezing instructions:

Freeze slices of the prepared frosted cake or the cake as a whole by wrapping it in plastic wrap twice and then wrap in foil. It can remain in the freezer for about two months. Thaw in the refrigerator overnight prior to serving.  

Interested in a little history on Hummingbird Cakes?

Jamaica …

• Created in Jamaica and named after the island’s national bird. Made with the nation’s favorites fruits, the Jamaican Tourist Board sent the recipe to the United States in their media press kits.

United States …

• The first U.S. print of the cake recipe was found in the February 1978 issue of Southern Living submitted by Mrs. L.H. Wiggin.
• Numerous records of a Hummingbird Cake Recipe came from many county fairs and baking competitions across the United States. The first prize winner for Favorite Cake was the Hummingbird Cake at the 1978 Kentucky State Fair.
• Southern Living magazine selected it as the most favorite recipe in 1990 after it was the most requested recipe since the inception of the magazine.

Your home …

• And now, it can be your family’s most favorite recipe!

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

Hummingbird Cake

Coogan’s Kitchen

Hummingbird Cake is a passed-down gem of a spice cake recipe filled with bananas, fresh pineapple, walnuts, and pecans. There are many variations of this recipe out there but I've found our precious hand-me-down the easiest to make with a few sweet tweaks. This delicious cake is topped with Cream Cheese Frosting and layered with a cinnamon, pineapple, nut, and frosting filling. She is simply, divine and the perfect cake for spring birthdays, Easter dinner, or even a Mother's Day Brunch.

5 from 7 votes

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Cooling time 1 hour hr

Total Time 2 hours hrs

Course Cakes, Dessert

Servings 3 8-inch cakes

Equipment

• Non-stick baking spray
• Parchment paper
• 3 8-inch cake pan
• Fine-mesh sifter
• Masher
• Mixing bowls, large and medium
• Whisk
• Spatula
• Electric mixer or stand mixer with paddle attachment
• Wire cooling rack
• Plastic wrap and foil – if freezing leftovers

Ingredients

  

1x2x3x

Cake – makes 3 8-inch cakes

• 3⅓ cups flour
• 1⅓ cups sugar
• 1¼ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¾ tsp baking soda
• ½ tsp kosher salt
• 1 cup pecans + walnuts , chopped
• 2 ripe & spotty bananas , peeled and mashed
• ¾ cup + 2 tbsp canola oil
• 1 tsp pure vanilla extract
• 3 large eggs
• 1 cup pineapple , fresh – finely chopped

Cream Cheese Frosting – about 6 cups

• 6½ cups powdered sugar
• ½ cups unsalted butter , softened to room temperature
• 1 tsp pure vanilla extract
• 16 ounces cream cheese , softened to room temperature

Cake Filling – about 3 cups

• ½ cup pecans + walnuts , finely chopped
• ¼ tsp cinnamon
• ½ cup pineapple , fresh – finely chopped
• 2½ cups Cream Cheese Frosting

Optional Topping

• ¼ cup chopped pecans + walnuts
• 2 tbsp turbinado sugar

Instructions

 

• Preheat oven to 350° F.
• Set your butter and cream cheese out to allow it to reach room temperature for the frosting instructions.
• Spray three 8-inch round cake pans or two 9-inch round cake pans with non-stick baking spray.
• Lay out a sheet of parchment paper to the size of your cake pan. Do this two more times until you have 3 squares of paper. Place the cake pan on top of the parchment paper and then trace the shape of the pan on the paper. Line up the other two sheets behind this one and cut out the shape of the circle.

  Place each circle of parchment paper in the bottom of each prepared cake pan. Then spray the top of each paper with non-stick baking spray.

Cake

• Prep the fresh pineapple for slicing. Cut the pineapple slices into finely chopped pieces and measure out 1 cup. Include any juice from those pineapple slices as well (don't squeeze it though – just use whatever juice is expressed naturally).
• Using a large bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.

  Stir in chopped pecans and walnuts.
• Mash the ripe bananas in a medium mixing bowl and then add the oil, eggs, and vanilla extract. Stir to combine well.

  RECIPE NOTE: Very ripe and spotty bananas are best to create a super moist cake with delicious banana flavor!
• Transfer the banana mixture to the mixed dry ingredients. Do not over mix, stir just until the dry ingredients are moistened. Then fold in the chopped pineapple. * a little juice from the pineapple is fine too!

  Evenly divide the batter among the three prepared cake pans.
• Bake for 20 to 25 minutes or until a toothpick inserted in the center of each cake comes out clean. The top of the cakes should be golden brown.
• Remove from the oven and allow the cakes to cool in the pan on wire cooling racks for about 15 minutes. Then turn the cakes upside down (very gently) to remove the cake pan, peel off the parchment paper, and allow the cakes to cool for an additional 1 hour.

Cream Cheese Frosting

• Using an electric mixer or a stand mixer with a paddle attachment, beat together the butter and cream cheese on low speed for about 4 minutes.

  Add the vanilla and then slowly add the powdered sugar, beating until it has a smooth and creamy texture.
• Reserve 2½ cups for the Cake Filling.

Cake Filling

• Lay the pineapple pieces on a paper towel and pat gently to dry.

  Stir together the pineapple, cinnamon, pecans & walnuts, and the reserved Cream Cheese Frosting in a medium bowl until well combined.

Cake Assembly

• Divide the filling into two sections within the mixing bowl. Place your first cake layer on a serving platter and spread half of the filling on the top of the cake.

  Gently add the second cake and repeat the above step.

  Add the third cake and top with Cream Cheese Frosting and then spread along the sides to your desired thickness.

  Sprinkle the top and sides of the cake with turbinado sugar and chopped pecans and walnuts. *optional
• Cover and refrigerate for 45 minutes to 24 hours before serving. The cake can remain refrigerated and covered for 5-7 days.

  ** See notes below for freezing instructions.

Notes

Freezing instructions: Freeze slices of the prepared frosted cake or the cake as a whole by wrapping it in plastic wrap twice and then wrap in foil. It can remain in the freezer for about two months. When ready to use, thaw in the refrigerator overnight.

Nutrition Disclaimer

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© Coogan’s KitchenAll content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Keyword Easter Cakes, Easter Desserts, Holiday Cakes, Hummingbird Cake, Mother’s Day Cakes, Mother’s Day Desserts, Spring Cakes, Spring Desserts

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Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.

© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!