This Southern classic is easy to make and a favorite of everyone. Learn how to make this old fashioned hummingbird cake recipe from scratch with our simple instructions.
The hummingbird cake is a Southern classic. I found this recipe many years ago in Southern Living Magazine and I hope you enjoy it as much as we do!
The traditional recipe calls for mashed bananas or pineapple puree to give it that kick of sweetness. However there are many variations out there so feel free to experiment with different flavors like orange juice or coffee liqueur if desired!
The cake’s flavor is similar to banana bread and pineapple upside-down cake, with a sweet banana flavor and a buttery cinnamon topping. The flavor of the cake is similar to a spice cake such as carrot cake or a banana cake.
It’s not only an easy layer cake to make, but also a crowd-pleaser because of its flavors and light texture.
This recipe will guide you through making this classic treat!
The origins of the Hummingbird Cake have been hotly debated by foodies since WWII; however all agree that it’s delicious! You may also know this classic recipe as a bird of paradise cake, a doctor byrd cake or Jamaican cake. No matter what you choose to call it, it’s a banana-pineapple cake, perfect for any family gathering or a special occasion!
How to Make an Old-Fashioned Hummingbird Cake
Ingredients, Cake
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 (8oz.) can crushed pineapple, undrained
- 3 ripe bananas mashed
- 1 cup toasted pecans
Ingredients, Cream Cheese Frosting
- 2 (8oz) cream cheese, room temperature
- 1 stick butter, room temperature
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla
Pre-heat oven to 350 F.
Spray (3) 9-inch round cake pans with baking spray. Line the 9-inch cake pans with parchment paper.
Set to the side for later.
In a large mixing bowl, combine flour and dry ingredients: sugar, baking soda, baking powder, salt, and cinnamon.
In a separate large bowl, cream together wet ingredients: eggs, oil, vanilla, crushed pineapple, and mashed bananas.
Then pour the flour mixture into the wet and mix just until incorporated.
Evenly pour cake batter into the 3 prepared pans.
Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
Let cakes cool for about 25 minutes then remove from the pans and put on wire racks.
While your cake is cooling, make your tangy cream cheese frosting.
Let cakes cool completely before frosting.
Once cakes are cool, frost the cakes.
With a serrated knife, level your cake.
Place a dollop of frosting on a serving plate. Build your cake by adding the first and second layer with frosting in between.
Add the last cake layer and apply a crumb coat (thin layer) of frosting. Refrigerate the cake for 20 minutes for the frosting to set.
Add a heaping amount of the remaining frosting and frost your cake with an offset spatula, on top of the cake and up the sides of the cake.
Garnish with fresh pineapple, pecan halves or chopped pecans.
Refrigerate the cake for up to 3 days.
Tips for making the best hummingbird cake recipe in advance
After your cake has cooled, wrap each cake layer in plastic wrap and then store the layers in an airtight plastic bag.
You can keep them in the refrigerator if you will be using them in the next day or two. If not, store the cake layers in the freezer up to a month. Dethaw completely before frosting.
Yes, you can use a bundt pan to make a hummingbird cake. You will need to bump the bake time of the original recipe to an hour and 10 minutes. Combine half a package cream cheese in a medium bowl with 2 tbsp milk and 2 cups powdered sugar to make a glaze for your cake.
Happy baking everyone – try this old fashioned hummingbird cake today and let us know how it goes by leaving a comment below.
Old Fashioned Hummingbird Cake Recipe
Ingredients
- Ingredients, Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla
- 1 (8oz.) can crushed pineapple, undrained
- 3 ripe bananas mashed
- 1 cup roasted pecans
- Ingredients, Cream Cheese Frosting
- 2 (8oz) cream cheese, room temperature
- 1 stick butter, room temperature
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla
Instructions
- Preheat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
- Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
- In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
- Then pour the flour mixture into the wet and mix just until incorporated.
- Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
- Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
- Once cakes are cool frost the cakes.
- Refrigerate the cake for up to 3 days.
Notes
Tips for making the best hummingbird cake recipe in advance
After your cake has cooled, wrap each cake layer in plastic wrap and then store the layers in an airtight plastic bag. You can keep them in the refrigerator if you will be using them in the next day or two. If not, store the cake layers in the freezer up to a month. Dethaw completely before frosting.
Can I make my hummingbird cake in a bundt pan?
Yes, you can use a bundt pan to make a hummingbird cake. You will need to bump the bake time of the original recipe to an hour and 10 minutes. Combine half a package cream cheese in a medium bowl with 2 tbsp milk and 2 cups powdered sugar to make a glaze for your cake.
