Hummingbird Cake



Hummingbird cake is a beloved Southern layer cake made with ripe bananas, crushed pineapple, and toasted pecans, all baked into tender, ultra-moist layers and finished with tangy cream cheese frosting. The recipe originated in Jamaica, where it was known as “Doctor Bird Cake” after the island’s hummingbird, before becoming a Southern staple when it appeared in Southern Living in the late 1970s. The batter couldn’t be easier to make — you don’t even need a mixer. 

Servings: 12 to 16

Ingredients:

FOR THE CAKE:
  • • 3 cups all-purpose flour
  • • 2 cups granulated sugar or equivalent sweetener
  • • 1 teaspoon salt
  • • 1 teaspoon baking soda
  • • 1 teaspoon ground cinnamon
  • • 3 large eggs, lightly beaten
  • • 1½ cups vegetable oil
  • • 1½ teaspoons vanilla extract
  • • 1 (8-oz) can crushed pineapple in juice, undrained
  • • 2 cups coarsely chopped bananas (about 4)
  • • 1 cup chopped pecans, toasted

FOR THE FROSTING:
  • • 2 (8-oz) packages cream cheese, softened
  • • 1 cup (2 sticks) unsalted butter, softened
  • • 2 teaspoons vanilla extract
  • • Pinch salt
  • • 8 cups (32 oz) confectioners’ sugar 

Directions:
  • • Preheat oven to 350ยบ F and set oven rack in the middle position.
  • • Spray three 9-inch round cake pans with nonstick spray with flour (Pam Baking or Baker’s Joy).
  • • In a large bowl, whisk together the flour, sugar, salt, baking soda and cinnamon. 
  • • Add eggs and oil, stirring u until dry ingredients are moist.
  • • Stir in vanilla, pineapple, bananas and pecans.
  • • Divide the batter evenly among the three pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  • • Allow the cakes to cool in the pans or on a wire rack for 10 minutes.
  • • Invert onto racks and cool completely, about an hour.

MAKE THE FROSTING

  • • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the cream cheese, butter, vanilla, and salt. 
  • • Mix on low speed until combined, then increase to medium-high and beat until aerated and light, about 2 minutes. 
  • • Gradually add the confectioners’ sugar, mixing on low to combine. 
  • • Once all the sugar is incorporated, increase to medium-high and beat until fluffy, about 1 minute.

ASSEMBLE THE CAKE

  • • Place one cake layer on a serving platter and spread the top with about 1 cup of frosting. 
  • • Repeat with the second layer, then spread the remaining frosting over the top and sides of the cake. 
  • • Take handfuls of the chopped pecans and gently press them onto the sides of the cake, reusing any that fall off. 
  • • Refrigerate the cake until you’re ready to serve, but let it sit at room temperature for about 1 hour beforehand so the frosting softens and the flavors come through.