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    Home » Recipes » Cake Recipes

    Hummingbird Cake Recipe

    Published: Apr 20, 2021 · Modified: Nov 4, 2021 by Chef Dennis Littley

    2.2K shares
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    5 from 82 votes
    Jump to Recipe Jump to Video 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!

    Table of Contents:

    • Ingredients for cake
    • Why is it called a Hummingbird Cake?
    • How to make Hummingbird Cake
    • Kitchen tools I use for my cakes
    • More Dessert Recipes You’ll Love!
    • Hummingbird Cake Recipe
      • Ingredients
        • Hummingbird Cake
        • Cream Cheese Frosting
      • Instructions
        • Cream Cheese Frosting
        • Assembly
      • Video
      • Nutrition

    Ingredients for cake

     ingredients to make the cake recipe

    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 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 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

    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.

    collage of steps mixing 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.

    collage of steps adding the oil to the sugar mixture

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

    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!

    collage of steps adding 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.

     finished cake batter with spatula

    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.

    cream cheese frosting in glass bowl

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

    side view of frosted hummingbird cake

    Frost the 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

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    • 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 82 votes

    Hummingbird Cake Recipe

    My Hummingbird Cake takes layer cakes to a whole new level of deliciousness. One bite of this Southern Classic and you'll agree this is the best Hummingbird cake recipe!
    Prep Time40 minutes mins
    Cook Time30 minutes mins
    cooling time for cake20 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Dessert
    Cuisine: American, Southern
    Servings: 16
    Calories: 631kcal

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Video

    Nutrition

    Calories: 631kcal | Carbohydrates: 83g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 290mg | Potassium: 251mg | Fiber: 2g | Sugar: 60g | Vitamin A: 987IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Emily Flint

      April 23, 2021 at 12:13 pm

      5 stars
      I’ve always wanted to make a hummingbird cake and your recipe was sooo good! Thanks!

      Reply
    2. Audrey

      April 23, 2021 at 12:11 pm

      5 stars
      This recipe really was restaurant quality! YUM

      Reply
    3. Catalina

      April 23, 2021 at 11:49 am

      5 stars
      I need a big slice of this cake with a huge cup of coffee! It looks so inviting!

      Reply
    4. Sue

      April 23, 2021 at 11:24 am

      5 stars
      Exactly what I have been craving – thanks!

      Reply
    5. Jessica Formicola

      April 23, 2021 at 11:17 am

      5 stars
      Hummingbird cake is my absolute favorite, and this one is perfection! The combination of banana, pineapple and pecans is out of this world!

      Reply
    6. katrina m kroeplin

      April 23, 2021 at 10:56 am

      i love baking cakes. and this recipe is a keeper!

      Reply
    7. Freya

      April 23, 2021 at 1:55 am

      This sounds absolutely delicious! I made hummingbird muffins many years ago and they were so good!

      Reply
    8. Kita Bryant

      April 23, 2021 at 12:26 am

      I would absolutely love to try some of this cake. it looks really unique and tasty!

      Reply
    9. Marysa

      April 22, 2021 at 5:40 pm

      I haven’t heard of this cake before, but it sounds like a delicious combination of flavors. Thanks for sharing your recipe. I’m sure my family would enjoy this.

      Reply
    10. Monica Simpson

      April 22, 2021 at 4:11 pm

      I’ve actually never heard of hummingbird cake. It looks like carrot cake but I see it has pineapple and banana in it. Sounds so good!

      Reply
    11. Beth

      April 22, 2021 at 1:47 pm

      5 stars
      It was so delicious! I made it for a special treat and everyone loved it!

      Reply
    12. Kathy

      April 22, 2021 at 11:11 am

      I’m going to have to save this to try later. It looks amazing. I’ve never had this kind of cake before. I can’t wait to see how it tastes.

      Reply
    13. Gervin Khan

      April 22, 2021 at 7:52 am

      Wow, I love the name! It also looks so delicious! I love this!

      Reply
    14. MELANIE EDJOURIAN

      April 22, 2021 at 7:47 am

      5 stars
      This cake was amazing. I’ve never tried hummingbird cake before!!!

      Reply
    15. Nikki Wayne

      April 22, 2021 at 1:31 am

      5 stars
      This cake was so moist and was a big hit

      Reply
    16. Briana Baker

      April 21, 2021 at 9:37 pm

      Saving this one! I’ve heard of this but never made one and I think my daughter will LOVE it!

      Reply
    17. Heather

      April 21, 2021 at 6:28 pm

      5 stars
      This is one of my favorite cakes! I Loved all of the different flavors and texture. So good!

      Reply
    18. Mitch Chaitin

      April 21, 2021 at 1:03 pm

      5 stars
      This sounds and looks delicious. I much prefer a moist cake, if it is too dry, then I might just eat the frosting, so this is perfect!

      Reply
    19. Amber Myers

      April 21, 2021 at 11:15 am

      This looks like a delicious cake. I have heard of hummingbird cake before but I haven’t tried it yet. So I’ll have to make this!

      Reply
    20. melissa chapman

      April 21, 2021 at 10:03 am

      5 stars
      Bananas and pineapple were a perfect combination for this cake. I do not bake often but this cake was amazing!

      Reply
    Newer Comments »

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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