Pin it
This delicious Hummingbird Cake has been my Southern baking secret weapon for years. With its perfect blend of tropical fruits and warm spices, this triple-layer masterpiece never fails to impress at family gatherings or special celebrations.
I first made this cake for my mother's birthday after she reminisced about a similar cake her grandmother used to make. The moment she took a bite, I saw tears in her eyes as the flavors transported her back to childhood Sunday dinners.
Ingredients
- All purpose flour: provides the perfect structure without being too heavy
- Baking soda: helps the cake rise beautifully while maintaining moisture from the fruits
- Cinnamon: adds warmth that complements the tropical fruits beautifully
- Butter: creates richness and tenderness throughout the crumb
- White and brown sugars: combine for the perfect sweetness and moisture
- Vanilla extract: enhances all the flavors without overwhelming
- Eggs: provide structure and richness to support the heavy fruits
- Ripe bananas: roasted for deeper flavor and natural sweetness
- Crushed pineapple: with juice adds moisture and tropical tang
- Milk: helps create the perfect batter consistency
- Roasted pecans: add essential texture and nutty flavor
- Cream cheese and butter: for a frosting with the perfect balance of tang and richness
- Powdered sugar: sweetens the frosting while keeping it smooth
Step-by-Step Instructions
- Prepare the bananas:
- Roast the bananas with peels on at 350°F for 10 minutes until they blacken. This step intensifies their flavor and natural sweetness. After cooling, peel and mash them with a fork, leaving some texture rather than pureeing completely.
- Prepare the dry ingredients:
- Sift the flour, baking soda, salt and cinnamon together in a large bowl. Sifting is crucial as it removes any lumps and aerates the mixture, resulting in a lighter cake texture despite the heavy fruit additions.
- Cream the butter and sugars:
- In your mixer, thoroughly cream the white and brown sugars with room temperature butter until light and fluffy, about 4 minutes. This creates air pockets that help the cake rise. Add vanilla and mix until incorporated.
- Add wet ingredients:
- Incorporate eggs one at a time, mixing well after each addition. Fold in the mashed roasted bananas and pineapple with its juice. The mixture may look slightly curdled at this point which is perfectly normal. Add milk and mix until just combined.
- Combine wet and dry ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Overmixing at this stage will develop gluten and result in a tough cake. Gently fold in 1 cup of chopped pecans.
- Bake the layers:
- Divide batter evenly between three prepared 9 inch cake pans. Smooth the tops with an offset spatula for even layers. Bake at 350°F for 35 minutes until a toothpick inserted comes out clean. Allow to cool completely in pans for 10 minutes before transferring to cooling racks.
- Make the frosting:
- Beat room temperature butter and cream cheese until smooth and fluffy, about 3 minutes. Add powdered sugar gradually, mixing on low to avoid a sugar cloud. Add vanilla and increase speed to whip until light and fluffy.
- Assemble the cake:
- Once cakes are completely cool, level tops with a serrated knife for even stacking. Place first layer on cake stand, add frosting and spread evenly. Repeat with second layer. Add top layer and frost entire cake. Garnish with remaining pecans.
Pin it
My grandmother always insisted on roasting the bananas for this cake, a step many recipes skip. When I was young, I thought it was unnecessary fuss until I made it both ways side by side. The roasted version had such depth of flavor that I've never skipped this step since.
Storage Tips
Hummingbird Cake keeps beautifully in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, but always bring slices to room temperature before serving for the best flavor and texture. Let it sit out for about 30 minutes before enjoying. For longer storage, individual unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months.
The History Behind Hummingbird Cake
This beloved Southern classic first appeared in print in the February 1978 issue of Southern Living magazine, submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina. However, its origins trace back to Jamaica in the 1960s, where it was called "Doctor Bird Cake" after Jamaica's national bird, the hummingbird. The tropical ingredients reflect its Caribbean roots, and it quickly became a staple at Southern celebrations after being introduced to American kitchens.
Ingredient Substitutions
If pecans aren't your preference, walnuts make an excellent alternative with their similar texture and complementary flavor. For those avoiding nuts altogether, toasted coconut provides wonderful texture and tropical notes that enhance the cake's profile. Pineapple can be substituted with mango for a different tropical twist, though you may need to add 2 tablespoons of extra liquid to compensate for the juice. For a dairy free frosting option, coconut cream whipped with powdered sugar works beautifully with the tropical theme.
Pin it
Frequently Asked Questions
- → Can I substitute the pecans in this cake?
Yes, you can replace pecans with walnuts or omit them altogether if you prefer a nut-free version.
- → What type of bananas are best for Hummingbird Cake?
Overripe bananas work best as they are sweeter and mash easily, enhancing the cake's flavor.
- → Is it necessary to roast the bananas first?
Roasting the bananas enhances their natural sweetness and adds depth to the flavor, but it’s optional.
- → Can I prepare the frosting ahead of time?
Yes, the cream cheese frosting can be made a day in advance and stored in the refrigerator until needed.
- → How should I store leftover Hummingbird Cake?
Store leftover cake in an airtight container in the refrigerator for up to five days. Allow it to come to room temperature before serving.