Before moving to Florida I had never heard of a Hummingbird Cake. But after sampling this amazing cake at Art Smith’s Homecomin’ at Disney Springs I was hooked.
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 a Restaurant Style version of this ah-mazing Cake. You’ll find lots of recipes out there, but trust me, this is the best!
What Ingredients do I need to make a Restaurant Style Hummingbird Cake?
Let’s start by gathering the ingredients we need to make a Restaurant Style Hummingbird Cake. 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 the up cooking process, but it also helps ensure you have everything you need to make the dish.
I happened to find Art Smith’s recipe online and found it to work really well, with only one slight tweak to the amount of oil used.
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 hummingbird 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 do I make a Restaurant Style 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 into 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 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 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 cakes right side up and allow to cool completely before frosting.
While the cakes are baking, make the cream cheese frosting.
Frost the Hummingbird 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!
Kitchen tools I use for my cakes
- offset spatula (essential for bakers)
- 9-inch USA Pan Bakeware cake pans
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls
More Dessert Recipes You’ll Love!
Restaurant-Style Hummingbird Cake – Southern Classic
Ingredients
Hummingbird Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups ripe bananas – mashed
- 1 cup fresh pineapple crushed
- 1 tsp vanilla
- ¾ cup vegetable oil
- 2 large eggs beaten
- 1 cup pecans finely chopped
Cream Cheese Frosting
- 24 oz cream cheese regular not whipped
- 1 cup butter 2 sticks = 8 ounces
- 1 lb powdered sugar
- 1 ½ teaspoons vanilla
- pecan halves for decorating the top of the cake optional
Instructions
- Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.
- Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. Then line the bottom of each cake pan with rounds of parchment paper.
- Sift the flour, 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.
- Add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.
- Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.
- Add the flour mixture to the wet ingredients and mix with a spoon by hand until the mixture fully combined. Do Not Overmix!
- Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter. Mix until just combined.
- Divide the batter evenly between 3 prepared pans.
- *Tap the pans on the counter to release any air bubbles in the batter.
- Place the layers on the center rack of a preheated 350 -degree oven and bake for 25-30 minutes, until the center of 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 cakes right side up and allow to cool completely before frosting.
Cream Cheese Frosting
- Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined.
- With the mixer on low speed gradually mix in the confectioner's sugar. Add the vanilla and whip until creamy.
Assembly
- Place the first layer of cake upside down on a cake stand or serving plate. Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.
- Place the second layer of cake right side up with the pan side going onto the frosted cake. Frost this layer the same as you did the first.
- Add the final layer of the cake, again with the pan side down going onto the frosted cake layers. Top with cream cheese frosting, creating a little thicker layer. Use the remaining frosting for the sides of the cake and add a ring of pecan halves around the outside of the top of the cake.
- Refrigerate the cake for at least one hour before serving. The cake will be best if allowed to chill overnight. *Let the cake stand at room temperature for 1-2 hours before serving after being refrigerated.
Denise
Hi, first time I have wanted to make this cake, it sounds amazing, unfortunately I have a nut allergy, can you suggest any substitutions that may work for your recipe?
Chef Dennis Littley
You could replace the nuts with coconut or simply leave the nuts out, they are not a deal breaker.
Chef Dennis Littley
sorry about that David and thank you for letting me know. it’s one teaspoon and it goes with the oil addition. I did have it in the instructions.
Chef Dennis Littley
thank you for catching that, the 1 1/2 goes with the frosting
Amy
I love hummingbird cake but had never tried making one. This recipe was easy to make and delicious
Leslie
Excellent hummingbird cake recipe!
Antonia
Looks delicious. Can crushed or pineapple chunks form the can be used?
Chef Dennis Littley
you can use canned pineapple, it work nicely in this cake
Anna
Do you drain the canned crushed pineapple before mixing in with other ingredients? I want to bake it for the holidays. Thanks.
Chef Dennis Littley
My recipe calls for fresh pineapple which wouldn’t need to be drained. But if you’re using canned pineapple, drain it of any excess liquid, its okay to have some juice with it.
Raven Cauthon
Well that was simply scrumptious
Nora
This cake was so delicious!
Jere Cassidy
This was my mom’s favorite cake and she always made it for our birthdays. I was just as good as I remember!
Kim Guzman
Oh, my drool! I think I need another slice! I’ve always loved Hummingbird Cake but this was my first time making it.
Alexandra
This is such a delicious cake.