Hummingbird Cake
Hummingbird cake is A straightforward, sweet taste of the tropics with banana, pineapple, toasted pecans, and a standby cream cheese frosting! Below you will find step-by-step photos, a video tutorial, recipe notes for converting this to a Bundt cake or cupcakes, and how to make it ahead and even freeze it. A beautiful spring dessert!
We love making (and eating!) big, beautiful layer cakes - there's something so stunning about looking at a tall, smoothly-iced cake and then cutting into it and seeing layer after layer.
We made hummingbird cupcakes many years ago, and we thought the flavor would be reliable for translating into a wonderfully epic layer cake. This is essentially a banana cake, with crushed pineapple, reduced pineapple juice, chopped pecans, and warm spices that taste like the Caribbean.
In addition to one memorable cake, this is filled and frosted with a standby cream cheese frosting We've ever made, and it comes together quickly and easily.
This rich dessert is wonderful any time of year, but especially for spring occasions like Easter and Mother’s Day!
Why is it Called Hummingbird Cake?
The name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar.
This dessert recipe comes from the Carribean country of Jamaica, originating in the 1960's. It's a banana cake similar to our traditional version, but with the addition of sweet pineapple and pecans. The recipe was sent to the United States by the Jamaican Tourist Board, as a way to entice Americans to visit their country.
Originally, the name was "doctor bird cake". This is because the Jamaicans call hummingbirds (their national bird) doctor birds (because of their probing beaks). There are plenty of other names for this dessert, though. Popular names include: "the cake that doesn't last", "bumblebee cake", "Jamaica cake", and "bird of paradise cake".
No matter what you call it, this cake is rich! If you love banana bread and pineapple, this will quickly become a favorite recipe!
How to Make Hummingbird Cake
Here is how the cake comes together!
Step 1 – Prepare three 8-inch cake pans (grease, line the bottom with parchment rounds, grease the parchment, then flour the entire pan).
Step 2 – Drain the pineapple through a fine-mesh sieve over a small saucepan. Reduce the liquid over medium to about ⅓ cup.
Step 3 – Whisk together all of the dry ingredients in a medium bowl. Whisk together the sugar and eggs in a large mixing bowl, then whisk in the oil. Use a spatula to stir in the pineapple, mashed bananas, pecans, vanilla, and reduced pineapple juice. Then, fold in the dry ingredients until just combined.
Step 4 – Divide the cake batter between the cake pans, and bake until golden brown and a toothpick inserted in the center comes out clean (about 35 to 40 minutes). Cook on a wire rack for 20 minutes, then turn them out of the pans, remove the parchment, and cool completely before filling and frosting.
Step 5 – Make the frosting, then assemble the cake! Refrigerate for at least 1 hour before serving.
Make-Ahead Instructions
You can bake the cakes and prepare the frosting up to one day in advance.
Wrap the baked and cooled cakes in plastic wrap and keep them at room temperature.
The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it. Giving it a speedy, vigorous stir with a rubber spatula before spreading will return it to a great consistency.
Storing the Cake and Options for Freezing
Any leftover cake should be stored, covered, in the refrigerator for up to 2 days.
The cake layers, the frosting, and the assembled and frosted cake can all be frozen.
To Freeze Cake Layers – Wrap cake layers in plastic wrap, then a layer of foil and place in a freezer ziploc bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight, then proceed with filling and frosting.
To Freeze the Frosting – The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then allow to come to cool room temperature and then stir vigorously with a rubber spatula before spreading or piping.
To Freeze the Entire Cake – Place the cake in the refrigerator for at least 2 hours, then wrap tightly in a double layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
Recipe Notes
- Recommended Equipment – 8-inch cake pans and parchment rounds.
- Butter – Take your butter out of the fridge one hour before you make the frosting. It will be soft enough to combine with the cream cheese but still cool.
- Bananas - Make sure they are ripe and spotty brown for a cake that's ultra plush with lots of banana flavor!
- Pecans - The pecans can be omitted without needing to be replaced with anything else. Or you can substitute other nuts such as walnuts or macadamia nuts.
- Cake Size - we love large, three-layer cakes, but you can also make this cake using 9-inchcake pans (bake time will be shorter). The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
- Cupcakes - This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
Watch the Recipe Video:
(Recipe from A standby of America’s Test Kitchen 2015)
This recipe was originally published in June 2015.
[photos by Dee of One Sarcastic Baker]
- Yield: 16 servings
- Prep: 45 minutes
- Cook: 50 minutes
- Total: 1 hour 40 minutes
Ingredients
For the Cake:
- 16 ounces canned crushed pineapple in juice
- 3 cups ( 360 g ) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups ( 396 g ) granulated sugar
- 3 eggs
- 1 cup ( 198 g ) vegetable oil
- 4 ripe large bananas, peeled and mashed (about 2 cups)
- 1½ cup ( 171 g ) pecans, toasted and chopped
- 2 teaspoons vanilla extract
For the Frosting:
- 1¼ cups ( 283 g ) unsalted butter, at room temperature
- 5 cups ( 568 g ) powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon salt
- 20 ounces cream cheese, chilled and cut into 20 pieces
To Garnish:
- ½ cup ( 57 g ) pecans, toasted and chopped
Method
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans (you can also do two 9-inch pans), line the bottoms with parchment paper, grease the parchment and flour the pans; set aside.
- Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes (a little less for the 9-inch pans), rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.
- Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
- Place one cake layer on a serving platter. Spread 1 cup of frosting over top, then top with another cake layer, pressing lightly to adhere. Spread another 1 cups of frosting over that layer, then top with the third cake layer. Spread the remaining frosting evenly over the sides and top of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.
Notes
Recommended Equipment - 8-inch cake pans and parchment rounds.
Butter - Take your butter out of the fridge one hour before you make the frosting. It will be soft enough to combine with the cream cheese but still cool.
Bananas - Make sure they are ripe and spotty brown for a cake that's ultra plush with lots of banana flavor!
Pecans - The pecans can be omitted without needing to be replaced with anything else. Or you can substitute other nuts such as walnuts or macadamia nuts.
Cake Size - we love large, three-layer cakes, but you can also make this cake using 9-inch cake pans (bake time will be shorter). The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
Cupcakes - This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
Make-Ahead Instructions – You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
To Freeze Cake Layers - Wrap cake layers in plastic wrap, then a layer of foil and place in a freezer ziploc bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight, then proceed with filling and frosting.
To Freeze the Frosting - The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then allow to come to cool room temperature and then stir vigorously with a rubber spatula before spreading or piping.
To Freeze the Entire Cake - Place the cake in the refrigerator for at least 2 hours, then wrap tightly in a double layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
(Recipe from A standby of America’s Test Kitchen 2015 )
This recipe was originally published in June 2015.
[photos by Dee of One Sarcastic Baker ]
