There’s something truly enchanting about the blend of flavors that makes up a Hummingbird Cake—the kind of dessert that transports you to sun-kissed tropical shores with each slice. I first discovered this Southern delight during a family gathering, where the moist layers of cake, combined with the sweet hints of pineapple and coconut, quickly stole the show. Perfectly paired with a rich cream cheese frosting, it embodies comfort food at its finest.
Whether you’re looking to impress at a potluck or simply want to treat yourself after a long week, this cake delivers on both taste and nostalgia. Imagine serving it at a backyard barbecue or enjoying it as the centerpiece of your next celebration; it’s sure to be the highlight of your dessert table. Join me as we embark on this delightful baking adventure that promises to fill your kitchen with warmth and joy!
Why is Hummingbird Cake so irresistible?
Irresistible Flavor: The combination of ripe bananas, crushed pineapple, and shredded coconut creates a tropical sweetness that’s hard to resist.
Moisture Guaranteed: With a perfect balance of canola oil and fresh fruits, this cake stays moist and delectable for days.
Simple to Make: Even novice bakers can achieve stunning results, thanks to straightforward steps and basic ingredients.
Versatile Treat: Enjoy it as a wedding dessert or at casual gatherings—it fits any occasion beautifully!
Nostalgic Appeal: This Southern classic brings back cherished memories and conversations, making it a true showstopper at any event. For more delightful treats, check out my Comfort Food Collection for inspiration!
Hummingbird Cake Ingredients
• Get ready to bake this tropical delight!
For the Batter
Cooking Spray – Prevents sticking to the pans; using parchment paper makes removal a breeze.
All-Purpose Flour (3 cups / 360 g) – Provides structure to the cake; a gluten-free flour blend can be used as a substitute.
Baking Soda (1 Tbsp) – Acts as a leavening agent, ensuring your cake rises beautifully.
Ground Cinnamon (1 tsp) – Adds warmth and depth of flavor, elevating the overall taste.
Kosher Salt (1 tsp) – Enhances flavor balance and brings out the sweetness of the cake.
Large Eggs (3) – Binds ingredients together, adding moisture and richness.
Granulated Sugar (2 cups / 400 g) – Provides sweetness; feel free to reduce for a less sweet cake.
Canola Oil (1 cup) – Keeps the cake moist and tender; vegetable or melted coconut oil are great substitutes.
Pure Vanilla Extract (2 tsp) – Imparts an aromatic flavor that elevates the taste profile; opt for pure for the best results.
Ripe Bananas (3, mashed) – Adds natural sweetness and moisture; overripe bananas work best for this cake.
Crushed Pineapple (1 – 8 oz can, in juice) – Infuses moisture and a delightful fruity taste; drain excess liquid if preferred.
Shredded Coconut (¾ cup) – Offers texture and a touch of tropical flavor; unsweetened coconut can be used for a less sweet cake.
Chopped Pecans (1 cup, toasted) – Adds a lovely crunch and nuttiness; substitute with walnuts or omit for a nut-free option.
For the Frosting
- Cream Cheese Frosting – Essential for layering; made in batches to perfectly ice your cake.
For the Garnish
- Toasted Whole Pecans & Sweetened Coconut – Optional, but adds a lovely decorative touch to your beautiful Hummingbird Cake.
How to Make Hummingbird Cake
Preheat Oven: Start by heating your oven to 350°F (175°C). This ensures a perfectly baked cake. Grease and line three 8-inch cake pans with parchment paper for easy removal later.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt until well combined; this will help give your cake structure.
Cream Wet Ingredients: In another bowl, cream together the granulated sugar, canola oil, large eggs, and pure vanilla extract until fluffy and light in color. This step infuses air into the batter for a delightful rise.
Mix Fruits: Gently stir in the mashed bananas, crushed pineapple, and shredded coconut until everything is well mixed. The fruits will add moisture and a burst of tropical flavor to your cake.
Combine Mixtures: Carefully fold the dry ingredient mixture into the wet ingredients using a spatula, ensuring no dry flour remains. Be cautious not to overmix, or your cake might become dense.
Incorporate Nuts: If you love a bit of crunch, fold in the toasted pecans at this stage. They add a wonderful nuttiness that complements the cake beautifully!
Bake: Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool: Let your cakes cool in the pans for about 30 minutes. Then gently remove them from the pans and allow them to cool completely on a wire rack before frosting.
Assemble Cake: Once cooled, take one layer and place it on a serving plate. Spread a generous layer of cream cheese frosting on top, add the second layer, and repeat until all layers are stacked. Frost the top and sides of the cake for a beautiful finish.
Decorate: For that extra special touch, garnish your cake with toasted whole pecans and sweetened coconut if desired. This adds a lovely visual appeal and enhances the tropical feel!
Optional: Drizzle some caramel sauce over the top for an extra layer of sweetness.
Exact quantities are listed in the recipe card below.
Storage Tips for Hummingbird Cake
Fridge: Keep your Hummingbird Cake well-covered in the refrigerator to maintain its moisture. It will stay fresh for up to 3 days.
Freezer: For longer storage, wrap the cake layers individually in plastic wrap and freeze for up to 2 months. Allow to thaw in the fridge before serving.
Reheating: If you prefer your cake warm, slice a piece and microwave it for 10-15 seconds. This also enhances the sweet flavors of the frosting.
Frosting Storage: Store any leftover cream cheese frosting in an airtight container in the fridge for up to 2 weeks; you can use it on other desserts too!
What to Serve with Hummingbird Cake?
Indulging in a slice of this fruity masterpiece is just the beginning of an unforgettable meal experience.
Creamy Vanilla Ice Cream: A scoop adds a cooling contrast that perfectly complements the moist cake’s sweetness.
Fresh Tropical Fruit Salad: Vibrant fruits like mango, kiwi, and pineapple enhance the cake’s tropical essence, offering brightness to each bite.
Coconut Whipped Cream: Light and airy, this topping infuses extra coconut flavor while also providing a lush, creamy texture.
Mint-Infused Iced Tea: A refreshing tea with a hint of mint pairs beautifully with the cake, making it a delightful palate cleanser.
Toasted Coconut Flakes: Sprinkling toasted coconut on top brings an added crunch and enhances the cake’s delicious coconut flavor.
Pecan Pie Bars: For those who can’t resist extra desserts, pairing these nutty bars alongside provides a delightful mix of textures.
Dark Chocolate Drizzle: A bittersweet chocolate drizzle elevates the flavor profile, adding richness that complements the cake’s sweetness.
Lemonade or Sparkling Water: Beverages with a hint of tartness provide a refreshing counterbalance to the cake’s rich flavors.
Hummingbird Cake Variations
Feel free to get creative with this delightful recipe and let your taste buds lead the way!
- Nut Swap: Replace chopped pecans with walnuts for a different, slightly earthy flavor. Each nut brings its unique character, altering the overall profile.
- Spiced Touch: Add a pinch of nutmeg or ground ginger for a spiced version, embracing warm, cozy notes with every bite. You’ll find the added warmth becomes very comforting.
- Tropical Mango: Incorporate mango puree into the batter for a sweet twist that enhances the tropical feel. The cake will take on a truly exotic flair.
- Dairy-Free: Use coconut milk and dairy-free cream cheese to make this cake friendly for lactose-intolerant members of your tribe. This swap will keep the creaminess without sacrificing taste.
- Flavored Frosting: Experiment with flavored cream cheese frosting by adding orange zest or lemon juice. This brightens the rich frosting and adds a delightful zing.
- Zesty Surprise: Fold in a handful of shredded zest from your favorite citrus fruit, like lime or orange, to elevate the flavor profile effortlessly.
- Sweet and Savory: For an unexpected twist, add a teaspoon of smoked paprika to the batter for a hint of savory depth that perfectly compliments the sweetness.
- Heat Factor: Stir in a pinch of cayenne pepper or minced jalapeño for a spicy kick that plays interestingly against the sweetness of the cake. Each bite will be a delightful surprise!
Make Ahead Options
Hummingbird Cake is a dream for busy home cooks looking to save time! You can prepare the cake layers up to 3 days in advance. Once baked and completely cooled, wrap each layer tightly in plastic wrap and refrigerate to retain moisture. You can also make the cream cheese frosting ahead of time; store it in an airtight container in the fridge for up to 2 weeks. When you’re ready to serve, simply frost the layers after taking them out of the refrigerator, and assemble your cake with the delicious frosting. This way, you’ll have your Hummingbird Cake ready to impress without the last-minute rush!
Helpful Tricks for Hummingbird Cake
- Use Ripe Bananas: Choose overripe bananas for maximum sweetness and moisture; they’ll make your Hummingbird Cake extra flavorful.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a dense cake.
- Cool Completely: Allow your cakes to cool completely before frosting to prevent the frosting from melting and sliding off—a common mistake.
- Batch Your Frosting: Make extra cream cheese frosting to decorate the cake lavishly; it layers beautifully and adds to the overall presentation.
- Store Properly: Keep leftovers in the fridge, well-covered, for up to 3 days. For longer storage, freeze individual layers to maintain moisture.
Hummingbird Cake Recipe FAQs
What type of bananas should I use for this cake?
Absolutely! For the best results, use overripe bananas. They should have brown spots and be soft to the touch, as this enhances their natural sweetness and moisture—perfect for creating a lush Hummingbird Cake!
How should I store the Hummingbird Cake?
Ensure your cake is well-covered with plastic wrap or in an airtight container to keep it fresh. The Hummingbird Cake stays good in the refrigerator for up to 3 days. If you want to save it for longer, wrap the layers individually and store them in the freezer for up to 2 months. Just make sure to thaw in the fridge overnight before enjoying!
Can I freeze leftover cake? If so, how?
Yes, you can! Just wrap the cooled cake layers tightly in plastic wrap or aluminum foil, then place them in an airtight freezer bag. This will protect against freezer burn and maintain moisture. When you’re ready to eat, thaw in the fridge for a few hours or overnight before frosting or serving. Enjoy your delightful treat any time!
Are there any nut-free alternatives for the pecans?
Very! If you’re looking for a nut-free option, you can simply omit the pecans altogether. Alternatively, you can use sunflower seeds for a satisfying crunch without the nuts. This way, everyone can enjoy a slice of Hummingbird Cake, regardless of their dietary restrictions.
How can I tell if my cake is done baking?
A great question! Your Hummingbird Cake is ready when it is golden brown and a toothpick inserted into the center comes out clean. Additionally, the edges of the cake should start to pull away slightly from the pan. Be sure not to open the oven door too early, as this could cause the cake to sink.
What if my cake layers dome while baking?
If your cake layers develop a dome, don’t worry! Allow them to cool for about 10 minutes in the pan, then turn them out onto a wire rack. Once they’re completely cool, you can gently slice off the domed tops with a serrated knife to create even layers for frosting. Remember, a smooth surface makes for a prettier presentation!
Delicious Hummingbird Cake: A Tropical Southern Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with cooking spray and parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt until combined.
- In another bowl, cream together the granulated sugar, canola oil, large eggs, and pure vanilla extract until fluffy.
- Gently stir in the mashed bananas, crushed pineapple, and shredded coconut until mixed.
- Fold the dry ingredient mixture into the wet ingredients carefully, ensuring no dry flour remains.
- Fold in the toasted pecans if using.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes until golden brown.
- Allow the cakes to cool in the pans for about 30 minutes before transferring to a wire rack to cool completely.
- Once cooled, layer and frost the cake with cream cheese frosting, adding garnishes if desired.
- Optional: Drizzle caramel sauce over the top for added sweetness.