If you’ve ever tasted a cake that feels like a warm hug from the South, then you’re in for a real treat with this Southern Hummingbird Cake Recipe. This cake is packed with ripe bananas, juicy crushed pineapple, and crunchy pecans that come together in one moist, flavorful, and irresistibly tender dessert. It’s crowned with a luscious cream cheese frosting that perfectly balances the sweetness and spice, making it a beloved classic that always steals the show at family gatherings or any special occasion.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each adding a special touch to the cake’s signature texture and bold flavor. The blend of fresh fruit and nuts creates a dynamic foundation, while the spices and sugars build the rich, inviting taste you’ll adore.
- Ripe Bananas: Choose very ripe bananas for maximum natural sweetness and moisture.
- Crushed Pineapple (with juice): Adds a tropical twist and keeps the cake wonderfully moist.
- Chopped Pecans: Toast them lightly for extra crunch and a nutty aroma.
- All-Purpose Flour: The base structure for your tender cake layers.
- Granulated Sugar: Balances the fruit’s natural sweetness and helps with browning.
- Brown Sugar: Adds depth of flavor and moistness due to its molasses content.
- Vegetable Oil: Keeps the cake incredibly moist and soft.
- Eggs: Provide structure and richness.
- Vanilla Extract: Enhances the sweet, creamy notes of the cake.
- Ground Cinnamon: Adds a warm, comforting spice that complements the fruit.
- Baking Soda: Leavens the cake so it’s light and fluffy.
- Salt: Balances sweetness and enhances all the other flavors.
- Cream Cheese: The star of the frosting, lending a tangy creaminess.
- Butter: Makes the frosting rich and smooth.
- Powdered Sugar: Sweetens and thickens the frosting to a perfect consistency.
How to Make Southern Hummingbird Cake Recipe
Step 1: Prep and Ready Your Pans
Start by preheating your oven to 350°F (175°C). Greasing three 9-inch round cake pans ensures the layers will come out cleanly, making assembly easier and your final cake picture-perfect.
Step 2: Prepare Your Fruit and Nuts
Mash those perfectly ripe bananas until smooth and drain the crushed pineapple slightly to avoid soggy batter. If you want a deeper nutty flavor and crunch, lightly toast the chopped pecans, but this step is optional and depends on your preferred texture.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the vegetable oil, eggs, granulated and brown sugars, vanilla extract, mashed bananas, and pineapple until everything is combined into a smooth, luscious mixture. This is where your cake gains its moist, tender soul.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and warm ground cinnamon. Sifting helps aerate the flour and guarantees a smooth, even cake crumb.
Step 5: Bring It All Together
Gradually add the dry mix to the wet ingredients, folding gently to combine without overmixing. Then fold in the chopped pecans, which add delightful crunch and texture to every bite.
Step 6: Bake to Perfection
Divide the batter evenly into the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before transferring to racks to cool completely. This cooling step ensures the frosting will glide on smoothly.
Step 7: Whip the Cream Cheese Frosting
Beat the cream cheese and butter together until super creamy and smooth. Slowly add powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy but still thick enough to spread beautifully.
Step 8: Frost and Assemble
Once your cake layers are fully cooled, generously frost each layer to create a tall, show-stopping cake. Decorate the top with extra pecans or pineapple chunks for that charming homemade flair.
How to Serve Southern Hummingbird Cake Recipe
Garnishes
A simple scattering of toasted pecans on top not only adds crunch but makes your Southern Hummingbird Cake Recipe look irresistible. For an extra tropical hint, a few pineapple tidbits tucked between the frosting layers or on the cake’s surface brighten every slice.
Side Dishes
This cake shines on its own but pairs beautifully with a cup of freshly brewed coffee or a glass of cold milk. For an elegant southern-inspired spread, serve alongside fresh berries or a light fruit salad that won’t compete with the cake’s rich flavors.
Creative Ways to Present
Feel free to assemble the cake as cupcakes for a party or mini versions for easy sharing. A drizzle of caramel sauce or a sprinkle of coconut flakes over the frosted cake adds a delightful twist that makes your Southern Hummingbird Cake Recipe uniquely yours.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake tightly with plastic wrap or keep it in an airtight container and refrigerate. Properly stored, it stays fresh and delicious for up to four days, letting you savor every bite without worrying about dryness.
Freezing
If you want to freeze your Southern Hummingbird Cake Recipe, freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. Thaw in the fridge overnight, then frost just before serving for the freshest taste and texture.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer, let slices sit out for about 30 minutes after refrigeration to soften the frosting and bring out those wonderful flavors.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts are a popular alternative that works beautifully in Southern Hummingbird Cake Recipe, offering a similar crunch and flavor profile. Just keep the same measurement and lightly toast them if you want extra aroma.
Is this cake suitable for freezing after frosting?
Freezing the cake after frosting is possible but not ideal, as the frosting texture may change slightly. For best results, freeze the layers unfrosted and frost fresh after thawing.
Can I make this cake gluten-free?
Yes! By substituting the all-purpose flour with a gluten-free blend that includes xanthan gum, you can enjoy a gluten-free Southern Hummingbird Cake Recipe without sacrificing texture or flavor.
How ripe should the bananas be?
For a naturally sweet and moist cake, use bananas that are very ripe — with plenty of brown spots and soft flesh. The riper they are, the stronger the banana flavor and sweetness in your cake.
What’s the best way to get the layers to bake evenly?
Make sure your batter is evenly divided among the pans and rotate them halfway through baking if your oven has hot spots. Also, checking doneness with a toothpick helps to avoid over- or under-baking.
Final Thoughts
Sharing this Southern Hummingbird Cake Recipe feels like passing along a treasured family secret—a celebration of southern warmth and flavor in every bite. Once you try it, this cake will quickly become your go-to for special occasions or an everyday indulgence. So go ahead, gather those simple ingredients, and treat yourself and your loved ones to this unforgettable southern delight!
Print
Southern Hummingbird Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Hummingbird Cake is a moist and flavorful layered cake featuring ripe bananas, crushed pineapple, and chopped pecans. Enhanced with warm cinnamon and a creamy cream cheese frosting, it’s a classic Southern dessert perfect for celebrations and gatherings.
Ingredients
Cake Ingredients
- 3 ripe bananas, mashed
- 1 can (8 oz) crushed pineapple with juice, slightly drained
- 1 cup chopped pecans (toasted if desired)
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Additional chopped pecans or pineapple for decoration (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans to prevent the cake from sticking.
- Prepare Fruit and Nuts: Mash the ripe bananas in a bowl and drain the crushed pineapple slightly to remove excess juice. Toast the chopped pecans in a dry skillet over medium heat if desired, to enhance their flavor.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, mashed bananas, and crushed pineapple until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure a light, even mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Fold gently to combine, then fold in the chopped pecans evenly throughout the batter.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together in a bowl until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is fluffy and spreadable.
- Assemble and Decorate: Once the cake layers are completely cooled, frost each layer with the cream cheese frosting. Stack the layers and cover the entire cake with the remaining frosting. Decorate the top with additional chopped pecans or pineapple if desired.
Notes
- To toast pecans, heat them in a dry pan over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- For extra moistness, wrap leftover cake tightly and refrigerate; bring to room temperature before serving.
- This cake can be made a day ahead to let the flavors meld beautifully.
