Hummingbird Cake
A staple of Southern church potlucks and family gatherings, hummingbird cake gets its moist, dense texture and deep sweetness from mashed banana and crushed pineapple mixed right into the batter, along with warm spices and toasted pecans. Cream cheese frosting on top makes it feel like a cross between banana bread and carrot cake, but distinctly its own thing.
Ingredients
- 3 cups (375g) all-purpose flour
- 2 cups (400g) sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup (240ml) neutral oil
- 1 can (8oz) crushed pineapple, undrained
- 2 cups mashed ripe banana (about 3 bananas)
- 1 cup (115g) chopped pecans, toasted
- 1 teaspoon vanilla extract
- For the frosting: 8oz cream cheese, 1/2 cup butter, 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and grease three 9-inch round pans.
- Whisk the flour, sugar, baking soda, and cinnamon together in a large bowl.
- Add the eggs and oil and stir just until the dry ingredients are moistened (do not beat).
- Fold in the crushed pineapple with its juice, mashed banana, pecans, and vanilla.
- Divide between the pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth, beat in the powdered sugar, and frost between the layers, on top, and around the sides.
Tips
- This batter is stirred by hand, not beaten with a mixer — overmixing makes the crumb tough.
- Toasting the pecans first (5 minutes in a dry pan) deepens their flavor noticeably.
- The cake actually tastes better a day after baking, once the flavors have settled.
Frequently Asked Questions
Where does the name come from?
It's believed to be named after the Jamaican doctor bird (a type of hummingbird), tying back to the cake's tropical ingredients of banana and pineapple.
Can I leave out the pecans?
Yes, though they add texture — walnuts are a fine substitute if you prefer.
