If you’ve never had a Hummingbird Cake, you’re in for a treat! This classic Southern dessert combines the tropical flavors of banana, pineapple, and cinnamon into a moist, tender cake that’s a little slice of heaven. Topped with a luscious cream cheese frosting and the nutty crunch of toasted pecans, this cake is a showstopper for any occasion. Trust me, once you try this Perfect Hummingbird Cake recipe with toasted pecans, it’ll become a family favorite!
Fun fact: Did you know the Hummingbird Cake is rumored to have originated in Jamaica before becoming a Southern classic? Its sweetness is said to attract hummingbirds, hence the name. Let’s dive into the details of this irresistible dessert and why it’s worth every moment in the kitchen.
The Story Behind Hummingbird Cake
The Hummingbird Cake has a fascinating history. It’s believed to have originated in the 1960s in Jamaica, where it was known as the “Doctor Bird Cake” (a nod to Jamaica’s national bird). The recipe made its way to the United States in the 1970s, quickly becoming a Southern staple after being published in Southern Living magazine.
What’s so special about this cake? It’s the combination of simple, everyday ingredients that create something extraordinary. The bananas and crushed pineapple give it natural sweetness and an unbelievably moist texture, while the warm cinnamon ties everything together. The addition of toasted pecans gives it a signature Southern touch, making it both rustic and elegant.
For me, Hummingbird Cake is a reminder of family gatherings and special celebrations. My grandma used to make it for Easter, and the smell of it baking still takes me back to her cozy kitchen. Whether you’re making it for a holiday dessert table or just because, this cake is all about comfort and joy.
Ingredients: What You’ll Need
This cake may taste luxurious, but the ingredient list is wonderfully simple. Here’s what you’ll need:
- All-purpose flour: Provides the structure for the cake. You can use a gluten-free 1:1 flour blend if needed.
- Granulated sugar and brown sugar: A mix of both gives the cake sweetness and a hint of caramel flavor.
- Ripe bananas: The riper, the better! They add natural sweetness and moisture.
- Crushed pineapple: Use canned pineapple with the juice for extra flavor.
- Eggs: These bind the ingredients and give the cake its structure.
- Vegetable oil: Keeps the cake moist and tender.
- Vanilla extract: Adds a warm, aromatic flavor.
- Cinnamon: A touch of warmth that complements the tropical fruits.
- Toasted pecans: For crunch and a nutty flavor. Toasting them beforehand makes all the difference.
- Cream cheese: The star of the frosting.
- Powdered sugar: Sweetens the frosting without making it grainy.
- Butter: Adds richness to the frosting.
For the best results, opt for high-quality ingredients. For example, I always use pure vanilla extract and organic bananas when I can.
Equipment Needed
Here’s what you’ll need to whip up this Hummingbird Cake:
- Mixing bowls: At least two—one for dry ingredients and one for wet.
- Electric mixer: A stand mixer or a hand mixer will work for the frosting.
- 9-inch round cake pans: You’ll need two for this layered cake.
- Cooling rack: To cool the cakes evenly after baking.
- Offset spatula: For spreading the frosting smoothly.
- Parchment paper: To line the cake pans and prevent sticking.
If you don’t have cake pans, you can use a bundt pan for a single-layer cake. Just adjust the baking time accordingly.
How to Make Hummingbird Cake
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together 3 cups (375g) of all-purpose flour, 2 cups (400g) of sugar, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon.
- Combine wet ingredients: In another bowl, mash 1 ½ cups (about 3 large) ripe bananas. Stir in 1 cup (8 oz) of crushed pineapple (with juice), ¾ cup (180ml) of vegetable oil, 3 large eggs, and 2 teaspoons of vanilla extract.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Don’t overmix! Fold in 1 cup (120g) of toasted pecans.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: Beat 8 oz (225g) of cream cheese and ½ cup (115g) of butter until smooth. Gradually add 4 cups (500g) of powdered sugar and 1 teaspoon of vanilla extract. Beat until creamy.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides. Sprinkle with extra toasted pecans.
Cooking Tips & Techniques
Here are some pro tips for perfecting your Hummingbird Cake:
- Don’t overmix: Overmixing can make the cake dense. Stir just until the ingredients are combined.
- Use room-temperature ingredients: This ensures the batter mixes evenly, and the frosting turns out silky smooth.
- Toast the pecans: Spread them on a baking sheet and bake at 350°F (175°C) for 6-8 minutes. It enhances their flavor.
- Cool completely before frosting: Frosting a warm cake is a recipe for disaster (it’ll slide right off!).
Variations & Adaptations
Want to make this recipe your own? Here are some ideas:
- Gluten-free: Swap out the all-purpose flour for a gluten-free blend.
- Nuts: If you’re not a fan of pecans, walnuts make a great substitute.
- Bundt cake: Bake the batter in a bundt pan for 55-60 minutes.
- Dairy-free: Use dairy-free cream cheese and butter for the frosting.
- Spices: Add a pinch of nutmeg or ginger for extra warmth.
Serving & Storage Suggestions
This Hummingbird Cake is best served at room temperature. Pair it with a cup of coffee or tea for the perfect afternoon treat.
To store leftovers, cover the cake tightly and refrigerate for up to 5 days. For longer storage, freeze individual slices in an airtight container for up to 3 months. Thaw in the fridge overnight or at room temperature for an hour before enjoying.
Nutritional Information & Benefits
While this cake is definitely a treat, it does have some redeeming qualities! Bananas and pineapple are packed with vitamins, and pecans provide healthy fats and protein. A single slice contains approximately:
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g
Keep in mind, these values may vary depending on ingredient brands and portion sizes.
Conclusion
This Perfect Hummingbird Cake recipe with toasted pecans is a true celebration of flavor and tradition. Whether you’re baking it for a special occasion or just to satisfy your sweet tooth, it’s guaranteed to impress.
I’d love to hear from you—have you made Hummingbird Cake before? If you try this recipe, leave a comment below and let me know how it turned out. Better yet, share a picture on social media and tag me!
Happy baking, and remember: the best cakes are made with love (and a little extra frosting!).
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and frost them the next day. Just store the layers tightly wrapped at room temperature.
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely crush the pineapple and include any juice for that extra moisture.
What’s the best way to toast pecans?
Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 6-8 minutes. Keep an eye on them so they don’t burn!
Can I use this recipe for cupcakes?
Yes! Divide the batter into lined cupcake tins and bake at 350°F (175°C) for 18-22 minutes.
Is the frosting sweet or tangy?
The cream cheese frosting strikes a perfect balance—a little tangy and just sweet enough to complement the cake.
