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    Ask Chef Dennis » Recipes » Dessert » Cakes » Restaurant Style Hummingbird Cake – Southern Classic

    Restaurant Style Hummingbird Cake – Southern Classic

    Published: Apr 20, 2021 · Modified: Nov 4, 2021 by Chef Dennis Littley · 37 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 32 votes
    Jump to Recipe Print Recipe
    pinterest image for hummingbird cake

    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.

    slice of hummingbird cake on a plate with a fork

    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?

    overhead view of ingredients to make a 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?

    overhead view of flour mixture in a glass bowl

    Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. Set aside until needed.

    crushed pineapple in food processor

    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.

    2 images showing how to mix the eggs into the sugar

    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.

    two images showing how to add the oil to the sugar mixture

    Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.

    overhead shot mixing flour into batter

    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!

    two images showing how to add nuts, banana and pineapple to cake batter

    Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter. Mix until just combined.

    overhead view of finished cake batter

    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.

    cream cheese frosting in glass bowl

    While the cakes are baking, make the cream cheese frosting.

    side view of frosted hummingbird cake

    Frost the Hummingbird Cake with the cream cheese frosting and decorate the top with pecan halves.

    slice of hummingbird cake on a plate with a fork

    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
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    Did you make this? Please RATE THE RECIPE below!

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    slice of hummingbird cake on a plate with a fork
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    5 from 32 votes

    Restaurant-Style Hummingbird Cake – Southern Classic

    The Hummingbird Cake is a Southern Classic
    Prep Time40 mins
    Cook Time30 mins
    cooling time for cake20 mins
    Course: Dessert
    Cuisine: American, Southern
    Servings: 12
    Calories: 953kcal
    Author: Chef Dennis Littley

    Ingredients

    Hummingbird Cakle

    • 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
    US Customary – Metric
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    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.

    Nutrition

    Calories: 953kcal | Carbohydrates: 110g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 391mg | Potassium: 338mg | Fiber: 3g | Sugar: 80g | Vitamin A: 1316IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Denise

      December 12, 2021 at 7:46 am

      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?

      Reply
      • Chef Dennis Littley

        December 12, 2021 at 8:43 am

        You could replace the nuts with coconut or simply leave the nuts out, they are not a deal breaker.

        Reply
    2. David

      July 06, 2021 at 8:15 am

      The instructions for the frosting note to “add the vanilla” but there is no vanilla shown under the ingredients list for the frosting.
      Does vanilla get added to the frosting, and if so how much?
      Thanks

      Reply
      • Chef Dennis Littley

        July 06, 2021 at 8:32 am

        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.

        Reply
        • Catina

          September 21, 2021 at 8:54 am

          David is talking about the frosting. You have vanilla listed twice in the cake ingredients with different amounts (you say 1 tsp vanilla then a few ingredients later you say 1 1/2 tsp pure vanilla extract), but you don’t have vanilla in the list of ingredients for the frosting. So which one goes in the cake and which one goes in the frosting?

        • Chef Dennis Littley

          September 21, 2021 at 9:12 am

          thank you for catching that, the 1 1/2 goes with the frosting

    3. Amy

      April 24, 2021 at 8:30 pm

      5 stars
      I love hummingbird cake but had never tried making one. This recipe was easy to make and delicious

      Reply
    4. Leslie

      April 24, 2021 at 3:05 pm

      5 stars
      Excellent hummingbird cake recipe!

      Reply
    5. Antonia

      April 24, 2021 at 1:02 pm

      Looks delicious. Can crushed or pineapple chunks form the can be used?

      Reply
      • Chef Dennis Littley

        April 24, 2021 at 1:30 pm

        you can use canned pineapple, it work nicely in this cake

        Reply
        • Anna

          November 04, 2021 at 7:09 pm

          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

          November 04, 2021 at 7:27 pm

          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.

    6. Raven Cauthon

      April 24, 2021 at 12:04 pm

      Well that was simply scrumptious

      Reply
    7. Nora

      April 24, 2021 at 1:31 am

      5 stars
      This cake was so delicious!

      Reply
    8. Jere Cassidy

      April 23, 2021 at 11:11 pm

      5 stars
      This was my mom’s favorite cake and she always made it for our birthdays. I was just as good as I remember!

      Reply
    9. Kim Guzman

      April 23, 2021 at 8:14 pm

      5 stars
      Oh, my drool! I think I need another slice! I’ve always loved Hummingbird Cake but this was my first time making it.

      Reply
    10. Alexandra

      April 23, 2021 at 8:09 pm

      5 stars
      This is such a delicious cake.

      Reply
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