Southern Hummingbird Cake Recipe

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Rich, nostalgic, and layered with warmth, the Southern Hummingbird Cake is the kind of dessert that feels like a handwritten letter from the past. Originally born in the South and loaded with crushed pineapple, bananas, and pecans, it balances moistness with just enough decadence to feel like a celebration. With its signature tangy cream cheese frosting, this cake has become a staple at family gatherings, weddings, and cozy Sunday dinners.

The Hummingbird Cake isn’t just about flavor—it’s a story wrapped in spice, sweetness, and Southern tradition. Whether you’re making it for a special occasion or just because your heart says “bake,” this cake delivers that perfect harmony of texture and taste. Expect a tender crumb, bursts of pineapple in every bite, and a luscious frosting that pulls it all together.

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What Makes the Southern Hummingbird Cake So Special?

It’s the balance of tropical fruit, buttery nuts, and spice that gives the Southern Hummingbird Cake its distinct charm. The mashed bananas keep it tender and moist, while the pineapple adds a sweet-tart brightness. Toasted pecans introduce a subtle crunch that contrasts beautifully with the creamy frosting. It’s a cake that doesn’t just sit pretty—it invites you in for a nostalgic, soul-hugging experience.

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Ingredients for the Southern Hummingbird Cake

• Ripe Bananas: Essential for the signature texture and natural sweetness. The riper, the better!
• Crushed Pineapple (with juice): Adds tropical flavor and moisture.
• Chopped Pecans: Offer a nutty crunch and Southern flair.
• All-Purpose Flour: The backbone that holds the cake together.
• Granulated Sugar and Brown Sugar: A combination that adds sweetness and a hint of molasses.
• Vegetable Oil: Keeps the crumb moist without overpowering the flavor.
• Eggs: For structure and richness.
• Vanilla Extract: Brings all the warm, familiar notes.
• Ground Cinnamon: Infuses the batter with comforting spice.
• Baking Soda and Salt: For leavening and balance.
• Cream Cheese Frosting Ingredients: Cream cheese, butter, powdered sugar, and vanilla to create the luscious topping.

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How To Make the Southern Hummingbird Cake

Step 1: Prep Your Ingredients

Start by mashing the ripe bananas and draining your crushed pineapple slightly (don’t discard all the juice—it adds moisture). Chop the pecans and toast them lightly if you’d like extra flavor. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, mashed bananas, and pineapple (with a bit of juice). Mix until everything is smooth and combined.

Step 3: Combine the Dry Ingredients

In another bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add the dry mix to the wet ingredients, stirring just until incorporated. Fold in the chopped pecans.

Step 4: Bake the Cake Layers

Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

Step 5: Make the Cream Cheese Frosting

Beat softened cream cheese and butter until fluffy. Slowly add in the powdered sugar and a splash of vanilla extract. Beat until smooth and creamy.

Step 6: Assemble and Decorate

Once your cake layers are cool, spread a generous layer of cream cheese frosting between each one. Stack them up, then frost the top and sides. Decorate with extra pecans and pineapple pieces if you like—or even a light caramel drizzle for a twist.

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Serving and Storing the Southern Hummingbird Cake

This cake is best served slightly chilled or at cool room temperature, which allows the cream cheese frosting to hold its shape and the flavors to meld beautifully. It pairs perfectly with a cup of tea, iced coffee, or a splash of bourbon if you’re feeling adventurous.

For storage, cover the cake with plastic wrap or store it in an airtight container in the fridge. It keeps well for up to 5 days. If you want to make it ahead, the unfrosted layers can be wrapped and frozen for up to a month.

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Frequently Asked Questions

What makes Hummingbird Cake different from carrot cake?

While both cakes are spiced and often frosted with cream cheese, Hummingbird Cake uses bananas and pineapple instead of carrots, giving it a more tropical and fruity flavor.

Can I make this cake gluten-free?

Yes, just substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your other ingredients are certified gluten-free as well.

Can I use walnuts instead of pecans?

Absolutely! While pecans are traditional, walnuts offer a similar texture and nutty taste.

Why is it called “Hummingbird Cake”?

The origin isn’t crystal clear, but it’s said the cake was sweet enough to attract hummingbirds. It became popular in the U.S. after being featured in Southern Living magazine in the 1970s.

Can I make cupcakes instead of a layer cake?

Yes, just adjust the baking time to about 18-22 minutes and check with a toothpick for doneness.

How do I prevent my cake from sinking in the middle?

Make sure not to overmix the batter, and always check your baking soda’s freshness. Also, avoid opening the oven door too early during baking.

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