• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Sign Up for Emails
  • Recipes
    • Main Dishes
    • Sides
    • Cocktails
  • Instagram
  • Contact
    • About
    • Work With Me
  • Privacy Policy

Basil And Bubbly logo

menu icon
go to homepage
search icon
Homepage link
  • Sign Up for Emails
  • Recipes
  • Find Recipe from Instagram
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Hummingbird Cake

    June 23, 2021 Baking

    Hummingbird Cake

    • Share
    • Tweet
    • Email
    • Print

    Deliciously moist, packed full of flavor and fruit, and frosted in a rich cream cheese dressing: Hummingbird Cake is the best cake you've never heard of. It's actually one of my all time favorite desserts, and I've made it today to celebrate the 10 year anniversary of Basil & Bubbly!

    Jump to Recipe
    hummingbird cake

    What is a Hummingbird Cake?

    If you've never heard of or had a Hummingbird Cake, it's very similar to a Carrot Cake, just without the carrots. As weird as that may sound, it just works. The cake it moist, hearty, and sneakily sweet.

    hummingbird cake

    Should you refrigerate Hummingbird Cake?

    A frosted Hummingbird Cake should be refrigerated as it is covered in cream cheese frosting. It is fine to sit out for a few hours during a party or while serving, but it should not stay out longer than 4 hours.

    An unfrosted Hummingbird Cake can stay out, but covered, on the counter top for up to 4 days.

    hummingbird cake
    Sparklers are WAY cooler than birthday candles

    Why is a Hummingbird Cake called a Hummingbird Cake?

    Some say it's because the cake is so sweet that it attracts hummingbirds. Others believe it's a derivative of a Jamaican cake by the same name. The one thing everyone agrees on is that the first recipe was published in the 1970s by Mrs. L.H. Wiggin.

    My recipe is loosely based on hers, tweaked to have just a little more flavor jammed in, and to make the cake a bit easier to handle.

    hummingbird cake

    This cake is also wonderful when made as cupcakes or a sheet cake. I love the drama of a 3 layer cake, but a sheet cake is just as delicious and not nearly as fussy to make.

    hummingbird cake

    If you like this Hummingbird Cake recipe, you might also like these other Southern recipes:

    • Caramel Cake
    • Squash Casserole
    • Tomato Pie
    hummingbird cake

    Hummingbird Cake

    The most moist, flavorful cake you'll ever have. Loaded with pineapple and banana and spice, this cake is an old Southern favorite.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Southern American
    Keyword: hummingbird cake, southern cakes
    Servings: 12 servings
    Author: Marianne

    Ingredients

    Cake

    • 3 cups all-purpose flour
    • 2 cups granulated white sugar
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1.5 teaspoon ground cinnamon
    • ½ teaspoon allspice
    • ¼ teaspoon nutmeg
    • 3 large eggs beaten
    • 1 ½ cups vegetable oil
    • 2 teaspoons vanilla extract
    • 1 8-oz. can crushed pineapple in juice, do NOT drain
    • 2 cups mashed ripe banana roughly 3 large very ripe bananas
    • 1 cup pecan° pieces toasted

    Cake Pan Prep

    • ¾ cup Flour most of this will be discarded after preparing pans
    • Butter as needed to grease pan

    Cream Cheese Frosting

    • 16 ounces cream cheese softened
    • 5 cups powdered sugar 22 ounces or 600 grams
    • 1 cup salted butter softened
    • 2 teaspoons vanilla extract
    • ¾ cup pecan pieces toasted

    Instructions

    • Preheat the oven to 350°F. Prepare 3 9" cake pans by greasing the interior bottom and sides with butter, then shaking about ¼ cup of flour around the inside until every part of the inside of the pan is covered in flour. Shake off any excess flour.
      Ensure butter and cream cheese are softened.
    • In a large bowl, whisk 3 cups flour, 2 cups sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1.5 teaspoon ground cinnamon, ½ teaspoon allspice, and ¼ teaspoon ground nutmeg.
      Add in the 1.5 cups vegetable oil, 3 eggs, and 2 teaspoons of vanilla, stirring just until the dry ingredients are moistened.
      Stir in the crushed pineapple plus all liquid in the can, 2 cups mashed bananas, and 1 cup toasted pecans.
      Divide batter equally between the 3 9" prepared cake pans.
      Bake at 350°F for 30 - 35 minutes. Cool in pans for about 15 minutes, then flip each layer onto a wire rack and allow them to cool for a full hour.
    • In a large bowl, combine the 16 ounces of softened cream cheese, 5 cups of powdered sugar, 1 cup softened salted butter, 2 teaspoons vanilla. Beat with a hand mixer until perfectly smooth.
    • Once the layers are completely cool: place one layer on a cake stand or plate. Frost the top of the layer. Place the second layer on top and frost it. Repeat for third layer. If you aren't worried about getting crumbs in your frosting, frost the cake immediately.
      For a crumb-free frosting: Cover the entire cake in a thin coating of frosting. Chill for at least 3 hours or overnight. Remove the cake from the cold and add a final layer of frosting over the cold frosting. Serve immediately.

    Notes

    How to toast pecans:
    Spread pecans in an even layer on an ungreased baking sheet.
    Bake in a 350F oven for 5 - 6 minutes, or until the pecans just begin to toast.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
    « Sheet Pan Chicken Thighs with Artichokes
    Aperol Drinks »

    Reader Interactions

    Comments

    1. Kia says

      December 13, 2022 at 4:38 pm

      5 stars
      I used to be able to find good information from your
      articles.

      Reply
    2. Oscar Limas says

      September 17, 2022 at 3:16 pm

      You are a very bright individual!

      Reply

    Please share your thoughts on this recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Heyyyyyyy!

    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

    as seen in

    Recent Posts

    • Pineapple Infused Vodka (Stoli Doli)
    • Roasted Peruvian Chicken with Aji Verde
    • Air Fryer Onions
    • Espresso Martini
    • Buffalo Shrimp Tacos

    Most Popular

    Southern Baked Macaroni and Cheese

    Perfect Southern Baked Macaroni and Cheese

    air fryer sweet potato fries

    Air Fryer Sweet Potato Fries

    crispy baked chicken quarters

    Baked Chicken Leg Quarters

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright© 2023 · Cookd Pro by Shay Bocks