Hummingbird Cake is a true Southern Classic. This deliciously moist cake is filled with sweet pineapple, ripe bananas, and chopped pecans that’s topped with an irresistibly rich cream cheese frosting!
This moist, delicious cake is a thing of beauty, and if you’re going to make it, you might as well go for the gusto and make my Restaurant Style Version of this ah-mazing Cake. You’ll find lots of recipes out there, but trust me, my Hummingbird Cake Recipe is the best you’ll ever make!
Ingredients for Hummingbird Cake
Let’s start by gathering the ingredients we need to make my Hummingbird Cake Recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
A good cake pan makes all the difference in making your favorite layer cakes. These are the pans I use in my home kitchen.
These are the spatulas I use in my kitchen. They are durable, heat resistant and easy to keep clean.
Why is it called a Hummingbird Cake?
According to the Jamaican Tourism Board, it was originally called the “Doctor Bird Cake”, which is a nickname for a Jamaican variety of hummingbirds called the Red-billed Streamertail.
The story is that the cake was named after the bird because it was sweet enough to attract hummingbirds. It made its way to the US in the late seventies, and Southern bakers embraced this delicious cake with a passion.
How to make Hummingbird Cake
Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. Set aside until needed.
Place 1 cup of finely diced fresh pineapple in a food processor and pulse until crushed. Do not over-pulse.
**You can also use a potato masher to crush the pineapple.
In another bowl, combine the granulated and brown sugar, mix until fully combined. Then add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.
Add the oil and vanilla to the sugar mixture, blending well with a wire whisk.
Add the flour mixture to the wet ingredients and mix with a spoon or spatula by hand until the mixture is fully combined. Do Not Overmix!
Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter. Mix until just combined.
After mixing the Hummingbird Cake batter, divide it evenly between three prepared pans.
*Tap the pans on the counter to release any air bubbles in the batter.
Place the cake pans on the center rack of a preheated 350-degree oven and bake for 25-30 minutes until the center of the cakes springs back when pressed.
Transfer the cakes to wire racks and cool for 10 minutes. After cooling, invert the cakes onto the racks (remove the parchment paper) and turn the cakes right side up and allow them to cool completely before frosting.
While the cakes are baking, make the cream cheese frosting.
Frost the cake with the cream cheese frosting and decorate the top with pecan halves.
Slice it up, serve it, and watch the smiles around your table! I know after one bite, you’ll agree this is the Best Hummingbird Cake you’ve ever tasted.