Classic Hummingbird Cake Recipe

Classic Hummingbird Cake is a Southern staple – ultra-moist, packed with ripe banana, crushed pineapple, and nuts, then finished with tangy cream cheese frosting. This easy hummingbird cake recipe is a must-try!

I’ve been on a mission to make sure that all homestyle classic cake recipes are present and accounted for in the Sprinkle Bakes recipe . Recently, I noticed an important one was missing – Hummingbird Cake. My family adores this recipe. So I’m not sure how I missed it! This traditional Southern hummingbird cake is everything you expect. It’s super moist with mashed bananas and crushed pineapple in the batter, and it has a little texture from toasted pecans. It wouldn’t be Hummingbird Cake without that classic tangy frosting! It’s filled and frosted with a thick, fluffy coating.

Hummingbird Cake Origins

I recently did some digging for the origins of this cake. Turns out, Hummingbird Cake originated in Jamaica and made its way to the U.S., where it was popularized by in 1978. Since then, it has become a beloved staple in Southern baking. Its tropical flavors and moist texture make it a favorite for all kinds of gatherings. It’s evergreen, I tell ya!

Dry Ingredients & Wet Ingredients

This cake batter is so easy to make, you can whip it up using a hand mixer. For the dry ingredients, whisk together flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. When I make this recipe around Christmastime, I sometimes add 1/4 teaspoon of allspice for an extra layer of warm spice to suit the season.

The wet ingredients provide richness and moisture, making this cake incredibly tender. In a separate bowl and using a hand mixer, add the vegetable oil, vanilla extract, eggs, crushed pineapple, mashed bananas, and toasted nuts. The pineapple and bananas provide natural sweetness and lots of moisture, while the pecans add texture. On low speed, mix the dry ingredients into the wet mixture until just combined. Overmixing can make the cake dense.

Bake and Cool

Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal.

Divide the batter evenly between the pans, smoothing out the tops to help them bake evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden with a soft, springy texture.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Cooling properly ensures that the frosting spreads smoothly without melting.

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Classic Cream Cheese Frosting

I’ll say it again – a rich and tangy cream cheese frosting is essential to traditional hummingbird cake! The recipe I use is from my mom’s . It makes plenty of frosting to fill, crumb coat, cover, and decorate the top of the cake with rosettes.

Frost the top and sides of the cake, using a bench scraper or offset spatula to smooth out the finish. A well-frosted cake not only looks beautiful but also helps lock in moisture.

Decorations

Pipe 8 decorative swirls on the top edge of the cake using a. Top each swirl with a pecan half for a classic look. Then, press ground pecans onto the lower edge of the cake, creating a textured border.

For an optional finishing touch, add chopped candied pineapple for a pop of color and extra sweetness. Chill the cake for about an hour before serving to allow the flavors to meld and the frosting to set properly.

Before slicing, let the cake come to room temperature for the best texture and flavor. Serve slices with coffee or tea. Refrigerate any leftovers, but be prepared – this cake disappears fast!

If you love homestyle, classic Southern cakes, I hope you’ll try this old-fashioned hummingbird cake recipe. It’s such a wonderful heirloom recipe that belongs in every home baker’s collection.

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