Indulge in the irresistible charm of this Classic Southern Hummingbird Cake, a true delicacy that combines the comforting flavors of banana cake with the tropical sweetness of pineapple, the satisfying crunch of pecans, and a warm hint of cinnamon. Our special version elevates this beloved dessert with a delightful addition of coconut, all generously crowned with a luscious cream cheese frosting, making every bite an unforgettable experience.
Far from an ordinary dessert, this three-layered masterpiece isn’t just a cake; it’s a celebration. Each slice of this rich, creamy banana cake promises a symphony of textures and flavors that will impress at any gathering, from casual family dinners to grand festivities. Its vibrant character and stunning presentation make it worthy of any special occasion.
Why This Hummingbird Cake Recipe is a Must-Try
If you’re searching for a dessert that delivers on both flavor and presentation, this Southern Hummingbird Cake is your answer. It’s more than just a banana cake; it’s an experience, a true embodiment of Southern hospitality in culinary form.
- A Banana Bread Lover’s Dream: For those who adore the comforting warmth and moist texture of banana bread, this cake takes those beloved qualities to an entirely new level, transforming them into an elegant, celebratory dessert. It retains the familiar banana goodness while offering an elevated, richer profile, making it a sophisticated step up from a simple quick bread.
- Explosion of Flavor and Texture: Every forkful of this Hummingbird Cake is a delightful adventure for your palate. Packed with tender banana cake, sweet crushed pineapple, crunchy toasted pecans, and a wonderful hint of coconut, this cake offers a complex blend of sweetness, tanginess, and satisfying texture. The aromatic cinnamon ties all these tropical and nutty elements together beautifully, creating a harmonious and utterly delicious experience.
- Impressive Three-Layer Presentation: With its magnificent three layers generously slathered in a velvety cream cheese frosting, this cake is designed to be the showstopper of any dessert table. It’s not just incredibly delicious; it’s visually stunning, making it the perfect choice for birthdays, holidays, anniversaries, or any special occasion where you want to truly impress your guests and create a memorable culinary moment.
- A Taste of Southern Heritage: Beyond its delightful taste, Hummingbird cake embodies the warmth, generosity, and rich culinary traditions of Southern baking. Sharing a slice of this cake is like sharing a piece of history, a cherished recipe passed down through generations, bringing a comforting and authentic taste of the South to your table.
Interestingly, not everyone immediately embraces the vibrant mix of ingredients that define this tropical-inspired Southern classic. For instance, my husband has a rather selective palate, known to humorously claim a “deathly allergy” to anything involving banana bread, quick breads, muffins, nuts, coconut, or pineapple. This often means reserving certain delightful creations, like this amped-up banana cake recipe, for more appreciative audiences. My book club, comprised of far more tolerant and adventurous girlfriends, absolutely raved about this cake, confirming its irresistible appeal! It just goes to show that some culinary masterpieces, with their unique character and bold flavors, are best enjoyed with those who truly appreciate their charm.
Expert Baking Tips for a Perfect Hummingbird Cake
Achieving the perfect Hummingbird Cake, with its signature moist texture and rich flavor, is all about paying attention to a few key details and employing smart baking techniques. These expert tips will guide you to a consistently delicious, beautifully layered cake that will earn you rave reviews every time.
- Mastering Pan Preparation: For a stunning three-layer cake, you’ll need three 9-inch round baking pans. To guarantee easy release and prevent any sticking catastrophes, I highly recommend lining the bottoms of your pans with parchment paper rounds. Always ensure both the pans and the parchment are thoroughly greased with non-stick cooking spray or a generous coating of butter and flour. This simple yet crucial step ensures your beautiful cake layers slide out effortlessly.
- The Art of Ripe Bananas: The secret to the Hummingbird Cake’s moistness and deep banana flavor lies in using bananas at their peak ripeness. Look for bananas with plenty of brown spots on their skins – these are perfectly ripe, naturally sweet, and easy to mash. Avoid bananas that are too green (they lack flavor and sweetness) or overly ripe to the point of fermentation, which can impart an off-flavor.
- PRO-Tip: Quick Ripening Bananas: Craving Hummingbird Cake but your bananas aren’t quite ready? Don’t despair! You can quickly ripen them in the oven. Preheat your oven to 300°F (150°C) and place the unpeeled bananas directly on a baking sheet. Roast them for 15-20 minutes, or until their peels turn dark brown or black and the bananas inside are soft to the touch. Let them cool completely before peeling and mashing. This technique, a favorite among Southern bakers and often cited by sources like Southern Living, wonderfully concentrates their sweetness.
- Smart Banana Storage: Never let overripe bananas go to waste again! Peel them, place them in a freezer-safe zip-top bag, remove as much air as possible, and freeze. They’ll be perfectly mushy and ready for baking whenever a Hummingbird Cake or banana bread craving strikes. Label the bag with the date to keep track of your stash.
- PRO-Tip: Accurate Banana Measurement: As a general guideline for this Hummingbird Cake recipe, approximately three medium-sized ripe bananas will yield about one cup of mashed bananas. This helps ensure you have the precise ratio for optimal flavor and moisture balance in your cake batter.
- Thorough Pineapple Drainage: Crushed pineapple is a key ingredient, adding wonderful tangy sweetness and essential moisture. However, excess liquid can negatively impact the batter’s consistency, making the cake too wet. Make sure to drain your canned crushed pineapple exceptionally well. You can press it gently in a fine-mesh sieve or even blot it with paper towels to remove any extra juices before adding it to the batter.
- Room Temperature for Frosting Perfection: For the smoothest, creamiest, and most luscious cream cheese frosting, it is absolutely crucial that both your cream cheese and unsalted butter are at proper room temperature. This allows them to cream together effortlessly and uniformly, creating a lump-free and airy frosting texture that’s a dream to spread.
- Sift Your Powdered Sugar: While it might seem like a small, extra step, sifting your powdered sugar for the frosting is paramount for achieving a truly smooth and silky finish. It effectively breaks up any stubborn lumps, ensuring your cream cheese frosting is perfectly uniform and delightful to spread, making your cake look and taste professional.
- PRO-Tip: Toasting Pecans for Enhanced Flavor: To truly unlock the full depth of flavor and a wonderfully crisp texture, always take the time to toast your pecans before incorporating them into the cake batter or using them as a garnish. Spread them in a single layer on a sheet pan and bake at 350°F (175°C) for about 5 minutes, shaking the pan halfway through. Watch them closely, as nuts can burn quickly. The subtle, rich nutty aroma that fills your kitchen is your perfect cue!
- Customizing to Your Taste: This Hummingbird Cake recipe is wonderfully adaptable. If you or your guests aren’t fond of nuts or coconut, feel free to omit them entirely. The cake’s core chemistry and incredible flavor will not be negatively impacted, and you’ll still achieve a delicious result tailored to personal preferences.
- PRO-Tip: Efficient Frosting Application: For a beautifully even and professional-looking frosted cake, divide your prepared cream cheese frosting into four equal portions. Use one quarter for the top of the first cake layer, another for the second layer, and a third for the top of the final layer. Use the remaining quarter to meticulously frost the sides of the cake, ensuring complete coverage and a polished, elegant finish.
How to Bake the Best Hummingbird Cake
Baking this classic Southern Hummingbird Cake is a delightful process, and like my favorite carrot cake, I prefer my Hummingbird cake “loaded” with all the delicious fixings. While coconut might not be a traditional ingredient in every Hummingbird Cake recipe, its addition here works beautifully, adding another layer of tropical flavor and texture that truly enhances the cake. My daughter, Katie, and I thoroughly enjoyed every last morsel of the leftovers, though I confess, like her dad, she has a knack for meticulously picking out all the nuts. Ah, the joys of family baking! Sometimes, you just have to resort to a batch of classic chocolate chip cookies – those never get any complaints!
Remember that baking is also about personal preference. If there’s an ingredient you genuinely dislike, don’t feel pressured to include it. I once tried to convince my husband that beets in a chocolate cake were unnoticeable at a fancy Vancouver restaurant – a culinary deception I’ll never live down! The beauty of this Hummingbird Cake recipe is its flexibility: leaving out nuts or coconut will not interfere with the cake’s baking chemistry, ensuring a delicious outcome tailored to your taste.
Step-by-Step Instructions for Baking Your Hummingbird Cake:
- Prepare the Dry Ingredients: In a large mixing bowl, thoroughly whisk together all the dry ingredients – this includes the all-purpose flour, granulated sugar, ground cinnamon, salt, and baking soda. This crucial step ensures that the leavening agents and spices are evenly distributed throughout the mixture, leading to a consistent rise and perfectly balanced flavor in every bite of your cake.
- Combine Wet Ingredients: In a separate, medium-sized bowl, lightly beat the three large eggs until they are just combined. Then, gradually add the vegetable oil and vanilla extract, mixing them gently with the beaten eggs until all the wet ingredients are well incorporated and form a cohesive liquid base.
- Integrate Wet into Dry: Create a slight well in the center of your dry ingredients in the large mixing bowl. Pour the combined wet ingredients into this well. Using a spatula or a wooden spoon, gently stir the wet and dry ingredients together until they are just combined. Be careful not to overmix the batter, as excessive mixing can develop the gluten in the flour, leading to a tough and less tender cake texture.
- Fold in the Signature Add-ins: Now for the stars of the show! Gently fold in the two cups of mashed ripe bananas, the well-drained crushed pineapple, the shredded coconut, and the toasted chopped pecans. Mix these flavorful additions into the batter until they are just evenly distributed. This ensures that every slice will be packed with the characteristic tropical and nutty goodness of Hummingbird Cake.
- Divide and Bake the Layers: Divide the prepared cake batter evenly among your three 9-inch round cake pans. For precision and to ensure uniform baking, you can use a kitchen scale to measure the batter quantity in each pan. If you don’t have a scale, simply eyeball the depth of the batter in each pan and adjust as needed. Bake the cakes in your preheated oven at 350°F (175°C) for 28 to 30 minutes, or until a wooden toothpick inserted into the center of each cake comes out completely clean.
- Cool Completely: Once baked, remove the cakes from the oven and place them on wire cooling racks. Allow them to cool in their pans for about 10 minutes. After this initial cooling period, carefully invert the cakes directly onto the cooling racks and gently peel off the parchment paper rounds from their bottoms. It is absolutely crucial to let the cake layers cool completely to room temperature before attempting to frost them. Frosting a warm cake will cause the cream cheese frosting to melt and slide off.
- Prepare the Cream Cheese Frosting: While your cake layers are cooling, prepare the star topping: the rich and tangy cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until the mixture is light, fluffy, and perfectly smooth. Gradually add the sifted powdered sugar, mixing on low speed until it is fully incorporated into the cream cheese mixture. Finally, stir in the vanilla extract until the frosting is smooth, creamy, and ready to be spread.
- Assemble the Cake: Once all the cake layers are completely cool, place one layer on your chosen serving plate or cake stand. Spread about one-fourth of the prepared cream cheese frosting evenly over the top of this first layer. Carefully place the second cake layer on top, aligning it properly, and then spread another one-fourth of the frosting over it.
- Finish Frosting and Garnish: Place the third and final cake layer on top, gently pressing it down. Use the remaining frosting to generously cover the top and carefully spread it down the sides of the entire cake, smoothing it out with an offset spatula for a polished finish. If desired, garnish your magnificent Hummingbird Cake with additional chopped pecans or shredded coconut for an extra touch of elegance and flavor. Slice and serve this delightful Southern classic to eager guests!
Frequently Asked Questions About Hummingbird Cake
Hummingbird Cake is a celebrated Southern American dessert, renowned for its moist texture and rich, tropical-inspired flavors, but its fascinating roots trace back to Jamaica. Originally known as “Doctor Bird Cake” (named after Jamaica’s national bird, a type of hummingbird), it made its way to the Deep South. The earliest known published recipe for a banana-pineapple cake resembling today’s Hummingbird Cake appeared in a Jamaican newspaper. While the exact historical evolution of its traditional nuts, spices, and iconic cream cheese frosting remains a bit of a culinary mystery, its popularity soared in the United States when Southern Living magazine published a recipe in 1978. It quickly became their most requested recipe of all time! The cake’s intriguing name is still debated – some say it’s so incredibly delicious it makes you “hum” with delight, others believe its vibrant flavors and sweet aroma are so enticing they could attract hummingbirds, and it’s also fondly known as the “Nothing Left Cake” because plates are consistently left empty after it’s served. It’s a rich, dense cake typically made with oil instead of butter, which contributes significantly to its incredibly moist texture, and its signature “extras” like pineapple, pecans, and aromatic cinnamon truly make it a delectable and unique standout in the world of desserts.
At its core, Hummingbird Cake offers a prominent and comforting banana flavor, but it’s much more complex and nuanced than a simple banana cake. Many describe its taste profile as a delightful fusion, almost a perfect cross between a classic, hearty banana bread and a rich, spiced carrot cake. Like a great carrot cake, it is incredibly dense, wonderfully moist, and beautifully spiced with warm cinnamon. The addition of crushed pineapple provides a burst of sweet-tart tropical flavor and essential moisture, while toasted pecans add a delightful crunch and nutty depth that complements the fruitiness. My specific version also includes shredded coconut, which further enhances the tropical profile, giving it an even more exotic and delightful taste. All these incredible components are perfectly complemented by a generous layer of tangy, sweet, and creamy cream cheese frosting, making each bite truly irresistible, perfectly balanced, and an unforgettable culinary experience.
Absolutely! If your bananas aren’t quite ripe enough for baking (ideally, you want them to be spotted brown and feel soft to the touch), you have a couple of highly effective options to speed up the ripening process. The classic, slower method involves placing them in a paper sack with another ripening fruit, such as an apple or avocado. These fruits naturally release ethylene gas, a plant hormone that significantly accelerates the ripening process. This method typically takes one to two days. For a much faster solution, especially if you’re baking today and can’t wait, you can ripen them in the oven. Preheat your oven to 300°F (150°C), place the unpeeled bananas directly on a baking sheet, and roast them for 15-20 minutes. Their skins will turn dark brown or black, and the fruit inside will become wonderfully soft and sweet – perfect for mashing! Just ensure they cool completely before incorporating them into your cake batter to prevent premature cooking of other ingredients.
Due to its delicious cream cheese frosting, Hummingbird Cake should always be stored in the refrigerator to maintain its freshness and safety. Cover it loosely with plastic wrap or place it in an airtight cake carrier to prevent it from drying out or absorbing other food odors from your fridge. When stored properly, this delightful cake will stay fresh and delicious in the refrigerator for up to 3-5 days. For the best flavor and texture experience, allow the cake to come to room temperature for about 30 minutes before serving, as the flavors are more pronounced when not straight from the cold. You can also freeze individual slices or the whole cake (either unfrosted or frosted) for longer storage. If freezing frosted, flash-freeze it until the frosting is firm, then wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw frozen cake in the refrigerator overnight before serving.
Yes, this Hummingbird Cake recipe is quite versatile and open to delicious customizations! While the classic ingredients create a beloved and iconic flavor profile, you can certainly tweak it to suit your personal preferences or dietary needs. As mentioned in our expert tips, you can easily omit the pecans or coconut if you’re not a fan, have allergies, or simply prefer a simpler cake – the cake’s structure and fundamental moistness will remain sound. For adventurous bakers, some variations might include adding a touch of grated fresh ginger or a pinch of ground allspice for a different spice note, or even a splash of rum extract for an extra tropical kick. For a slightly different nutty texture, you could swap out pecans for chopped walnuts. Experimenting with chocolate chips is also an option for chocolate lovers, though it will move the cake away from its traditional Southern profile. Always ensure any significant additions or subtractions don’t drastically alter the wet-to-dry ingredient ratio to maintain the cake’s perfect moisture and tender crumb.
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Classic Hummingbird Cake with Coconut
30 minutes
30 minutes
1 hour
16 servings
A classic Southern dessert with bananas, pecans, and pineapple. We’ve added coconut for an extra tropical twist!
Rating: 4.8 out of 5 stars based on 95 reviews.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs, lightly beaten
- 1 ½ cups vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 cups mashed ripe bananas (approximately 3 medium bananas)
- 1 (8-ounce) can crushed pineapple, thoroughly drained
- ¾ cup shredded coconut
- 1 cup chopped pecans, toasted for about 5 minutes at 350°F (175°C)
For the Cream Cheese Frosting:
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- 12 tablespoons (1 ½ sticks) unsalted butter, softened to room temperature
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Extra pecans or shredded coconut, for garnish (optional)
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly spray three 9-inch round cake pans with non-stick cooking spray. Line the bottom of each pan with a parchment paper round, then spray the parchment paper as well.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cinnamon, salt, and baking soda until well combined.
- Add Wet Ingredients: In a separate bowl, add the lightly beaten eggs, vegetable oil, and vanilla extract. Stir these wet ingredients into the dry mixture until just combined. Do not overmix.
- Fold in Flavorful Additions: Gently fold in the mashed bananas, well-drained crushed pineapple, shredded coconut, and toasted chopped pecans. Mix until evenly distributed throughout the batter.
- Bake the Layers: Divide the batter evenly among the three prepared cake pans. You can use a kitchen scale for precision. Bake for 28 to 30 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans on wire racks for 10 minutes. Then, carefully invert the cakes onto the cooling racks and remove the parchment paper. Let them cool completely to room temperature before frosting.
- Make the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Stir in the vanilla extract until the frosting is smooth and light.
- Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread about one-fourth of the cream cheese frosting evenly over the top of this layer. Carefully place the second cake layer on top and spread another one-fourth of the frosting over it.
- Finish Frosting: Place the final cake layer on top. Use the remaining frosting to generously cover the top and sides of the entire cake, smoothing it out with an offset spatula.
- Garnish and Serve: If desired, garnish your finished Hummingbird Cake with additional chopped pecans or shredded coconut. Slice and serve this delightful Southern classic!
Notes
This recipe has been adapted from the classic Southern Living Hummingbird Cake recipe, with our special addition of coconut for extra tropical flair.
Watch the Video Tutorial:
A delicious 3-layer Banana Cake with coconut, crushed pineapple, pecans, cinnamon, and a luscious cream cheese frosting!
Recommended Baking Products
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- 9-inch Parchment Rounds
- Baking Rack Cooling Rack Set of 2
- OXO Good Grips 11-Inch Better Balloon Whisk
- 9-inch USA Pan Bakeware Round Cake Pan
Nutrition Information (Per Serving):
Yield:
16 servings
Serving Size:
1 slice
Approximate values:
Calories: 807
Total Fat: 48g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 29g
Cholesterol: 86mg
Sodium: 410mg
Carbohydrates: 92g
Fiber: 3g
Sugar: 68g
Protein: 7g
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