Southern Hummingbird Cake – The Country Cook

Full of pineapple, bananas and pecans this homemade southern Hummingbird Cake is super flavorful, filling and the perfect dessert for any occasion!

A TASTY AND EASY SOUTHERN CAKE RECIPE

When it comes to cakes, this Hummingbird Cake has been one of my favorites for a very long time. It’s a popular cake in the south so it is a dessert I grew up eating and making. Over the years I’ve made a few changes to the recipe to really make it my own and now this is the only way that I make it. A great cake to bring to any occasion any time of the year. The flavors work perfectly together and the cinnamon cream cheese frosting is an amazing compliment to this Hummingbird Cake recipe!

FREQUENTLY ASKED QUESTIONS:

Why do they call it Hummingbird Cake?

Hummingbird Cake actually originated in Jamaica. The original cake was called the “Doctor Bird Cake” – named after the country’s state bird. In the 1970’s the Jamaican Tourist Board included the recipe in a press kit they sent to the States to try to attract folks to come visit Jamaica. It took hold in the southern United States and was eventually voted a favorite recipe Southern Living’s readers!

What does a Hummingbird Cake taste like?

This cake is like a lighter version of banana bread with flavors from the addition of cinnamon, pineapple, and pecans. The cinnamon cream cheese frosting adds a smooth additional flavor that really sets the cake off.

Do I have to use chopped pecans?

You can omit the nuts altogether if you don’t like nuts Or if you prefer nuts and just don’t like pecans, you can use chopped walnuts or chopped macadamia nuts.

Is Hummingbird Cake difficult to make?

No. You are essentially making a homemade banana cake with added fillings (pineapple and pecans). Just make sure you are using fresh baking soda and that your bananas are very ripe. The banana should be very yellow with brown spots on it (no green). The riper the banana, the sweeter it will be and the easier it is to mash.

How do I store leftovers?

This cake can be stored in the baking pan covered with plastic wrap or foil where it will keep for up to 5 days. It can also be frozen. Place in a freezer container (wrapped very well to prevent freezer burn) and it will keep for up to 3 months. To defrost, remove to refrigerator overnight and then place on the countertop to warm up slightly as this is best served at room temperature.

Pinterest image close up of one slice of Hummingbird Cake on white plate with chopped nuts.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • ground cinnamon
  • baking soda
  • salt
  • granulated sugar
  • vegetable oil
  • eggs
  • mashed banana
  • crushed pineapple
  • vanilla extract
  • pecans
  • cream cheese
  • salted butter
  • powdered sugar
Ingredients needed: all-purpose flour, ground cinnamon, baking soda, salt, granulated sugar, vegetable oil, eggs, mashed banana, crushed pineapple, vanilla extract, pecans, cream cheese, salted butter and powdered sugar.

HOW TO MAKE HOMEMADE SOUTHERN HUMMINGBIRD CAKE:

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray (I like the kind with flour in it) Set aside. In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.

Dry ingredients mixed together in bowl.

In a large bowl whisk together the sugar with the vegetable oil. Mixture will be lumpy.

Sugar and oil whisked together in bowl.

Then whisk in the eggs with the sugar and vegetable oil until smooth.

Eggs added to the sugar and butter mixture.

Then add in the mashed banana, pineapple, and vanilla. Whisk until smooth.

Mashed banana, pineapple, and vanilla added into the bowl with sugar and oil

Stir the flour mixture into the banana mixture until combined with no dry patches.

Dry ingredients added to wet ingredients.

Lastly, stir in the pecans.

Chopped pecans folded into cake batter in bowl.

Spread the batter into the prepared baking dish. Bake for about 45-50 minutes until a toothpick inserted into the center comes out clean.

Cake batter poured into prepared pan.

The cake should be golden brown and spring back to the touch. Allow the cake to cool completely.

Finished cake in pan cooling.

Once the cake is cooled, make the frosting by placing the softened cream cheese and softened butter into the bowl of a stand mixer with the paddle attachment. If you don’t have a stand mixer, place cream cheese and butter into a large bowl and use a hand mixer. Whip until smooth and combined.

Cream cheese and butter beaten in bowl of stand mixer.

Add the powdered sugar a little at a time until fully combined.

Powdered sugar added the cream cheese and butter mixture.

Add the vanilla extract and ground cinnamon. Stir to combine. Put on medium speed and whip for 3 minutes until light and fluffy.

Finished frosting in bowl of stand mixer.

Spread the frosting on top of the cooled cake and top with more pecans, if using. Slice and serve.

Frosting spread on top of cooled cake.

Slice and serve.

Spatula holding up one slice of Hummingbird Cake out of pan.

Enjoy!

Bite taken out of one slice of Hummingbird Cake.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Southern Hummingbird Cake

Full of pineapple, bananas and pecans this homemade southern Hummingbird Cake is super flavorful, filling and the perfect dessert for any occasion!

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Course: Dessert

Cuisine: American

Keyword: Homemade Hummingbird Cake, Hummingbird Cake, Hummingbird Cake Recipe, Southern Hummingbird Cake

Prep time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 15th

Calories: 588kcal

Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 2 spoons ground cinnamon
  • 1 test baking soda
  • ¼ test salt
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 ¾ cup mashed banana, measured after mashing
  • 8 ounces crushed pineapple, do not drain
  • 1 test vanilla extract
  • 1 cup chopped pecans

For the frosting:

  • 8 ounces 1 block cream cheese, softened
  • ½ cup 1 stick salted butter
  • 3 cups powdered sugar
  • 1 test vanilla extract
  • ½ test ground cinnamon
  • chopped pecans for garnish optional

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Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray (I like the kind with flour in it) Set aside.

  • In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.

  • In a large bowl whisk together the sugar with the vegetable oil. Mixture will be lumpy.

  • Then whisk in the eggs with the sugar and vegetable oil until smooth.

  • Then add in the mashed banana, pineapple, and vanilla. Whisk until smooth.

  • Stir the flour mixture into the banana mixture until combined with no dry patches.

  • Lastly, stir in the pecans.

  • Spread the batter into the prepared baking dish. Bake for about 45-50 minutes until a toothpick inserted into the center comes out clean.

  • The cake should be golden brown and spring back to the touch. Allow the cake to cool completely.

  • Once the cake is cooled, make the frosting by placing the softened cream cheese and softened butter into the bowl of a stand mixer with the paddle attachment. If you don’t have a stand mixer, place cream cheese and butter into a large bowl and use a hand mixer. Whip until smooth and combined.

  • Add the powdered sugar a little at a time until fully combined.

  • Add the vanilla extract and ground cinnamon. Stir to combine. Put on medium speed and whip for 3 minutes until light and fluffy.

  • Spread the frosting on top of the cooled cake and top with more pecans, if using. Slice and serve.

Notes

  • This cake can be frozen, see my tips above.
  • Easily cut this cake in half and bake in a 9×9-inch pan.
  • You can use any frosting that you’d like.
  • If you are not a fan of nuts, you can omit those.
  • Make sure that you only use crushed pineapple and DO NOT drain.

Nutrition

Calories: 588kcal | Carbohydrates: 80g | Protein: 6g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monnounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 222mg | Potassium: 206mg | Fiber: 2g | Sugar: 56g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

Nutritional Disclaimer

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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