Have you ever tasted a cake that felt like it was baked with memories?
This Hummingbird Cake recipe is exactly that, a tender, spiced layer of comfort that somehow manages to be cozy and celebratory all at once. It’s the kind of cake that doesn’t just satisfy your sweet tooth… it lingers. In your kitchen. In your thoughts. In the smile of whoever takes that first bite.
It’s not flashy or fussy. It doesn’t try too hard. But somehow, it still steals the show. Could be the mellow bananas, the juicy burst of crushed pineapple, or that familiar whisper of warm cinnamon.
Maybe it’s the toasted pecans. Or maybe it’s the way all those ingredients come together like they were always meant to.
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And while the hummingbird cake has been around for decades, this version adds something extra, something a little me, a little you.
With its crisp pecan-cookie topping and a luscious cloud of cream cheese frosting, this might be the best Hummingbird cake you’ll ever make at home.
Why You’ll Love This Hummingbird Cake
- That’s three textures in one bite. Soft, silky, crunchy. It’s a whole experience, not just dessert.
- Birthdays? Check. Sundays? Check. Tuesday afternoon with tea and your thoughts? Oh yes.
- No artificial flavors, no overwhelming sugar bomb, just ripe fruit, spice, and a little love.
The Main Ingredients That Make This Cake Amazing
- Bananas- Overripe bananas = moisture magic. They offer a naturally sweet flavor and a delicate, buttery feel that vanishes on the palate. Plus, they’re the base of this cake’s signature flavor!
- Pineapple- Sweet, tangy, and juicy, this tropical fruit brings that burst of flavor that perfectly balances the banana.
- Cinnamon & Nutmeg- These spices? Pure cozy vibes. They give the cake that warm, aromatic depth that just feels like home. Trust me, they’re the secret to its soul-warming appeal.
- Pecans- With their golden toast and buttery bite, pecans offer a bold crunch and warm flavor that harmonizes with the softness of the cake. Plus, they add a delightful contrast to the smooth cream cheese frosting!
- Cream Cheese- If there’s one thing this cake needs, it’s a rich, tangy frosting. Cream cheese lends a silky smoothness and a touch of tang that cuts through the sweetness just right.
Making the Perfect Hummingbird Cake
Preheat Your Oven and Prep the Pan
Start by preheating your oven to 350°F (180°C) for a standard oven or 320°F (160°C) if you’re using a fan-forced one.
Coat your 8-inch round cake pan with grease, then add parchment paper to guarantee a perfect release after baking. This little step ensures your cake comes out looking perfect, every time.
Blend the Dry Ingredients Together
In a big bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, brown sugar, and the lovely pecans.
Stir everything together until it’s all mixed up and feels cozy. This is where all the flavor begins, it’s like giving your cake a solid foundation of deliciousness.
Add the Good Stuff
Form a well in the dry mix, and into that cozy center, add your mashed bananas, crushed pineapple, oil, eggs, and a hint of vanilla.
Using a spatula, fold everything together gently. Take your time, this part’s all about mixing things until they’re just combined, with no over-mixing! You’ll end up with a thick, slightly lumpy batter that’s going to taste amazing.
Pop It in the Oven
Now for the fun part! Fill the prepared cake pan with the batter, making sure to spread it evenly across the surface.
Pop it into the oven and let it bake for 60 minutes, or until golden and set.. You’ll know it’s done when a skewer or toothpick comes out clean or some crumbs left behind, but definitely not any soggy batter).
As it bakes, enjoy the incredible smell that’ll start filling your kitchen. You’re in for a treat!
Let It Cool (Patience, My Friend)
Once your cake is baked to golden perfection, take it out of the oven and let it rest for 10 minutes in the pan. Then, gently flip it out onto a cooling rack.
Don’t rush this part, let the cake cool completely before we add the frosting.
Make the Pecan Cookie Crumbs (The Crunchy Magic)
While your cake cools, it’s time for the pecan topping. Combine the chopped pecans, flour, sugar, cornstarch, and a pinch of salt in a mixing bowl until well mixed.
Drizzle in the melted butter and stir until it’s all crumbly and resembles wet sand.
Transfer the mixture to a tray lined with parchment, smoothing it out before baking at 350°F (180°C).
Bake it for 10-12 minutes, or until it’s golden brown and smells irresistible. Once it’s cooled, you’ll have a crunchy topping that’s going to add a perfect bite to your cake!
Whip Up the Cream Cheese Frosting
Now, let’s talk frosting, because no Hummingbird Cake is complete without it! In a spacious mixing bowl, combine the softened butter, cream cheese, and vanilla extract, whipping until it reaches a smooth, creamy consistency, usually in about 2 minutes.
Carefully mix in the powdered sugar, adding one cup at a time, until it reaches a fluffy, cloud-like consistency.
Frost, Crunch, and Serve!
Finally, once your cake is totally cooled, it’s time to frost! Spread that creamy, tangy cream cheese frosting generously over the top of your cake.
Don’t hold back, the frosting is what makes it feel extra special. Then, sprinkle the pecan cookie crumbs on top for a crunchy, buttery finish.
Cut it into slices and get ready for the “Wow!” reactions. You’ve just made a Hummingbird Cake that’s both comforting and a showstopper, enjoy every last bite!
3 Mistakes to Avoid When Making Hummingbird Cake
1- Overmixing the Batter: Stir gently! Mixing too much can make the cake dense, so just stir until everything is well combined for a light, fluffy texture.
2- Skipping the Cooling Time: Don’t rush it! Let your cake cool completely before frosting. If it’s too warm, the frosting might melt right off, and we definitely don’t want that.
3- Using Cold Ingredients: Room temperature is the way to go! Cold eggs, oil, and bananas don’t blend as smoothly and can affect the texture of your cake. Bring them to room temperature before you start mixing.
Bonus Tips for Perfect Hummingbird Cake
Add a Dash of Lemon Zest: For a pop of freshness, add a tiny bit of lemon zest to the batter. It complements the sweetness of the banana and pineapple perfectly!
Chill the Frosting Before Spreading: Let the frosting chill for a few minutes in the fridge to make it easier to spread and to give it that smooth, perfect finish.
Add Chopped White Chocolate: For a rich, decadent twist, fold some chopped white chocolate into the batter. The sweet chocolate will dissolve into the cake, leaving behind warm, gooey bursts of flavor.
How to Store Your Hummingbird Cake
Air-tight is Your Best Friend: Always store your cake in an air-tight container. This keeps the cake from drying out and helps preserve the softness of the cake and the creaminess of the frosting.
For Frosted Cakes: If you’ve already frosted your cake, refrigerate it. The cream cheese frosting needs the cool air to stay fresh, and the fridge helps the cake last up to a week. Just make sure it’s covered so the frosting doesn’t dry out!
Use a Slice of Bread for Moisture: Here’s a secret—throw a slice of white bread into the cake container! It captures any extra moisture, helping your cake stay soft and fresh. Change it out if it gets too dry.
Wrap and Keep the Love Fresh: If you’re freezing cake slices, wrap each slice individually in plastic wrap before placing them in a zip-top bag. This keeps each slice fresh and easy to grab when you need a sweet moment!
More Cake That I Love
The Best Hummingbird Cake Recipe: Moist, Fruity, and Easy
Ingredients
For the Cake:
- 2 large eggs
- 3/4 cup 180ml vegetable oil
- 1 cup mashed banana about 3 overripe bananas
- 1 cup 275g canned crushed pineapple in juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 and 3/4 cups 210g all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pecans roughly chopped
For the Pecan Cookie Crumbs
- 1/4 cup unsalted butter melted
- 1 cup pecans finely chopped
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
For the Frosting:
- 1 and 1/4 cups full-fat cream cheese softened and roughly chopped
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 and 1/2 cups powdered sugar sifted
Instructions
- Preheat your oven to 350°F (180°C) for a standard oven or 320°F (160°C) for a fan-forced one. Lightly grease your 8-inch round cake pan and line it with parchment paper.
- Stir together the flour, leavening agents, spices, salt, granulated and brown sugar, and pecans in a spacious bowl. Stir everything together until evenly combined, laying a flavorful foundation for your cake.
- Create a space in the center of the dry mix, then add in the mashed bananas, crushed pineapple, oil, eggs, and a splash of vanilla.
- Gently fold everything together with a spatula until just combined, don’t overmix. The batter will be thick and slightly lumpy, ready to bake into something amazing.
- Fill the cake pan with the batter, using a spatula to level the top.
- Bake for 60 minutes, or until a skewer or toothpick inserted into the center comes out clean or with a few crumbs.
- Once baked, let your cake cool in the pan for 10 minutes, then transfer it onto a cooling rack.
- While the cake cools, prepare the pecan cookie crumbs. Stir the chopped pecans, flour, sugar, cornstarch, and a dash of salt together in a mixing bowl.
- Add melted butter and mix until it forms a crumbly, wet sand texture.
- Spread this mixture onto a parchment-lined baking tray and bake at 350°F (180°C) for 10 minutes or until golden brown. Let it cool to create a crunchy topping.
- For the frosting, beat softened butter, cream cheese, and vanilla extract in a large bowl until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, until the frosting is fluffy and perfectly sweet.
- Let the cake cool completely, then blanket it with a rich, even coat of frosting. Sprinkle the pecan cookie crumbs for an extra layer of crunch and flavor.
- Slice, serve, and enjoy your show stopping Hummingbird Cake!
Notes
- Don’t skip the parchment paper! It makes removing the cake from the pan so much easier.
- Be patient when baking, every oven is different, so keep an eye on your cake in the last 10 minutes.
- For an extra burst of flavor, try adding a pinch of allspice along with the cinnamon and nutmeg.
- Room-temperature eggs and oil mix more easily, giving you a smoother batter every time.
