Why You’ll Love This Recipe
Here’s why Hummingbird Cake should be your go-to dessert:
- Tropical Flavor – The combination of bananas, pineapple, and toasted pecans gives this cake a unique and refreshing tropical flavor.
- Moist and Tender – The applesauce and vegetable oil make the cake wonderfully moist, while the mashed bananas keep it light and fluffy.
- Cream Cheese Frosting – The smooth, tangy cream cheese frosting perfectly complements the sweetness of the cake and adds an irresistible richness.
- Perfect for Any Celebration – This cake is a showstopper, perfect for birthdays, holidays, or any special occasion. It’s easy to make yet feels like a gourmet dessert.
- Make-Ahead Friendly – The flavors actually improve when made a day in advance, making it an excellent choice for prepping ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2 ½ cups all-purpose flour (spooned & leveled), 300 g
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 ¼ cup mashed banana (about 3-4 medium/large bananas)
- 8 ounces crushed pineapple (use pineapple in juice, not syrup)
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups toasted pecans
For the Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, divided
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- 1 tablespoon heavy cream (optional)
- Toasted, finely chopped pecans, for garnish (optional)
Directions
1. Prepare the Cake Pans:
- Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line the bottoms with parchment paper rounds. Spray the parchment with nonstick cooking spray to prevent sticking. Set aside.
2. Whisk Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. Set aside.
3. Combine Wet Ingredients:
- In a medium bowl, combine the applesauce, vegetable oil, granulated sugar, brown sugar, eggs, mashed banana, crushed pineapple, and vanilla extract. Whisk until everything is thoroughly combined.
4. Combine Wet and Dry Ingredients:
- Slowly add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over-mix. Fold in the toasted pecans gently.
5. Bake the Cake:
- Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If necessary, rotate the pans halfway through baking for even cooking.
6. Cool the Cake:
- Once baked, remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely. If needed, level the tops of the cakes once cooled.
7. Prepare the Cream Cheese Frosting:
- In a large mixing bowl or stand mixer, beat the softened cream cheese and butter until fluffy and smooth, about 3 minutes.
- Gradually add 1 cup of powdered sugar and the salt, mixing until smooth. Add 1 cup more powdered sugar, followed by the vanilla extract. Continue mixing until combined.
- Add the remaining powdered sugar and, if using, the heavy cream. Beat until light and fluffy, scraping the sides of the bowl as needed. If the frosting is too thin, add more powdered sugar, ¼ cup at a time. If it’s too thick, add more heavy cream.
8. Assemble the Cake:
- Place one cooled cake layer on a cake stand or serving plate. Spread a layer of cream cheese frosting on top. Repeat with the second and third cake layers, frosting each layer as you stack them.
- Once the cake is assembled, spread a final layer of frosting over the top and sides of the cake.
9. Garnish and Serve:
- Garnish the top of the cake with toasted, finely chopped pecans for an added crunch and visual appeal.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.
Servings and Timing
- Servings: 16 slices
- Preparation Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes (including chilling time)
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, and the cake stays moist.
- Reheating: This cake is best enjoyed chilled or at room temperature. If you prefer to warm it up, heat a slice in the microwave for 10-15 seconds.
FAQs
1. Can I use a different type of nut for this cake?
Yes! You can substitute the pecans with walnuts, almonds, or any other nut of your choice, or omit the nuts entirely for a nut-free version.
2. Can I use a different fruit in place of the pineapple?
For a variation, you can replace the pineapple with shredded coconut or chopped mango. Just make sure to drain any excess juice if using other fruits.
3. Can I make this cake in advance?
Absolutely! This cake actually tastes better the next day, so feel free to bake and frost it a day ahead. Just keep it covered in the refrigerator.
4. Is this cake gluten-free?
To make this cake gluten-free, you can use a 1:1 gluten-free all-purpose flour blend in place of the regular flour.
5. Can I make this cake in a different pan size?
Yes! You can bake this cake in different-sized pans. If using a 9-inch pan, you may need to adjust the baking time slightly. Just keep an eye on it while baking.
6. Can I add frosting between the layers as well?
Yes! If you prefer extra frosting between the layers, feel free to add more cream cheese frosting for a richer, creamier experience.
7. Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature and then frost.
8. What is the best way to decorate this cake?
For an elegant touch, decorate the top of the cake with fresh tropical fruit like slices of banana or pineapple, or just go simple with the pecans. You can also pipe extra frosting for decoration.
9. Can I use non-dairy cream cheese for the frosting?
Yes! You can use dairy-free cream cheese to make the frosting if you prefer a dairy-free version of this cake.
10. How can I make the cake spicier?
You can increase the amount of ground cinnamon or add a pinch of ground ginger to spice things up. Adding a little allspice or clove would also work well.
Conclusion
Hummingbird Cake is a timeless dessert that combines the best of tropical flavors with rich, buttery layers and a smooth, creamy frosting. It’s perfect for any special occasion or when you want to impress your guests with a beautiful, flavorful cake. Whether you’re making it for a holiday, birthday, or just a treat for yourself, this cake is sure to become a favorite in your recipe collection. Enjoy every moist, flavorful bite!
Hummingbird Cake: A Southern Classic with Tropical Flavors
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes (including chilling time)
- Yield: 16 slices
- Category: Dessert
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Description
Hummingbird Cake is a moist, flavorful cake filled with bananas, pineapple, and toasted pecans, topped with a creamy cream cheese frosting. This Southern classic is perfect for any special occasion or as a decadent treat for yourself.
Ingredients
2 ½ cups all-purpose flour (spooned & leveled), 300 g
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional)
½ cup unsweetened applesauce
½ cup vegetable oil
1 ½ cups granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature
1 ¼ cup mashed banana (about 3–4 medium/large bananas)
8 ounces crushed pineapple (use pineapple in juice, not syrup)
1 ½ teaspoons vanilla extract
1 ¼ cups toasted pecans
12 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, divided
¼ teaspoon fine sea salt
1 ½ teaspoons vanilla extract
1 tablespoon heavy cream (optional)
Toasted, finely chopped pecans, for garnish (optional)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line the bottoms with parchment paper rounds. Spray the parchment with nonstick cooking spray.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. Set aside.
- Combine Wet Ingredients: In a medium bowl, combine the applesauce, vegetable oil, granulated sugar, brown sugar, eggs, mashed banana, crushed pineapple, and vanilla extract. Whisk until thoroughly combined.
- Combine Wet and Dry Ingredients: Slowly add the wet ingredients into the dry ingredients, stirring until just combined. Fold in the toasted pecans gently.
- Bake the Cake: Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through for even cooking.
- Cool the Cake: Once baked, remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely. Level the tops if needed once cooled.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until fluffy and smooth, about 3 minutes. Gradually add 1 cup of powdered sugar and the salt, mixing until smooth. Add another cup of powdered sugar, followed by the vanilla extract. Continue mixing until combined. Add the remaining powdered sugar and heavy cream (if using), and beat until light and fluffy. If the frosting is too thin, add more powdered sugar. If too thick, add more cream.
- Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a layer of cream cheese frosting on top. Repeat with the second and third cake layers, frosting each layer as you stack them. Spread a final layer of frosting over the top and sides of the cake.
- Garnish and Serve: Garnish with toasted, finely chopped pecans. Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Notes
This cake is best stored in the refrigerator and can be kept for up to 3-4 days.
You can make the cake ahead of time, and it actually tastes better the next day.
This cake can be frozen without frosting for up to 2 months. Thaw before frosting and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
