Posted Mar 10, 2024, Updated Mar 23, 2024 I am only tempted by cakes that are irresistibly moist (like this chocolate cake) – you know the kind of cake that is more dense than airy and definitely not “light & fluffy.” Which is why I love this hummingbird cake! This recipe is super moist, thanks to the addition of banana, crushed pineapple and melted butter. It’s flavored with vanilla and cinnamon, and has a rich, nutty crunch from the pecans. This hummingbird cake recipe is easy to make and tastes amazing frosted with homemade cream cheese frosting.
Hummingbird Cake: Ingredients & Substitutions
All-purpose flour. cake flour works well in this recipe, or you can use all-purpose gluten free flour to make it gluten free. Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil. Light brown sugar. for a richer molasses taste, substitute dark brown sugar. Crushed pineapple. I suggest using a can of crushed pineapple. To use fresh, blend 8 oz of pineapple in a blender. Bananas. Make sure your bananas are overripe (brown). Pecans. these are optional. You can use walnuts instead.
How to Make Hummingbird Cake
We’ll walk through this hummingbird cake recipe step-by-step. Watch the video for additional guidance. Begin by lining two, round, 6” cake pans with parchment paper (trace the bottom on parchment with “handles” like this =o= see photos/video) and grease the sides. Then, combine the dry ingredients: flour, salt, baking powder, baking soda and cinnamon, in a small bowl and set it aside. Next, whisk the melted butter, granulated sugar and brown sugar together in a large bowl until the mixture is smooth and there are no lumps. Then stir in the pineapple, mashed banana, eggs, and vanilla. Next, add the dry ingredient mixture to the wet ingredients and stir until there are no lumps of dry ingredients (the mashed banana will be lumpy). If desired, stir in chopped pecans. Then, divide the batter evenly between the two prepared cake pans (about 1 ½ cups of batter per pan) and spread it in an even layer in each pan. Bake the hummingbird cake in the preheated oven for 30-35 minutes, or until the top is set and a cake tester inserted in the center comes out clean. Let cool in the cake pans for at least 30 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
While the cake is cooling, make the cream cheese frosting by beating the ingredients together. Check out this post on how to make cream cheese frosting for more information.
Assemble the Hummingbird Cake
When the cake is cooled, spread the cream cheese frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.
More Frosting Options
If you don’t prefer cream cheese frosting, here are some other suggestions:
Homemade Vanilla frosting (with butter and shortening) – great for piping. Vanilla Buttercream Frosting
Chill the assembled cake in the refrigerator for at least 3 hours, or overnight.
Serve
Serve the hummingbird cake cold or at room temperature. You can serve it with a scopp of vanilla ice cream, a dollop of whipped cream, or a drizzle of homemade caramel sauce.
Store/Freeze
Store leftover cake in the refrigerator for up to 5 days. Or you can freeze the entire cake or individual slices. I suggest flash-freezing the cake/slices, then wrapping them tightly in plastic wrap and storing them in an airtight container. Thaw overnight in the refrigerator. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
