Hummingbird Cake

Hummingbird Cake

A Southern gem, our classic Hummingbird Cake Recipe was submitted in 1978 by Mrs. L.H. Wiggins and boasts three incredibly moist layers flavored with canned pineapple and bananas.

Ingredients

  • 3 cups all-purpose flour

    plus more for pans

  • 2 cups sugar
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs

    lightly beaten

  • 1.5 cups vegetable oil
  • 1.5 teaspoons vanilla extract
  • 1 can crushed pineapple in juice

    undrained, 8-oz.

  • 2 cups chopped bananas

    about 4 medium bananas

  • 1 cup chopped pecans

    toasted

  • Vegetable shortening
  • 2 packages cream cheese

    softened, 8-oz.

  • 1 cup butter

    softened

  • 2 packages powdered sugar

    16-oz.

  • 2 teaspoons vanilla extract
  • 1 cup pecan halves

    toasted

Directions

  1. 1

    Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

  2. 2

    Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

  3. 3

    Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

  4. 4

    Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

  5. 5

    Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.

Hummingbird Cake

Hummingbird Cake

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About this Recipe

Craving a classic Southern dessert that's rich in history and flavor? Our cherished Hummingbird Cake recipe, submitted by Mrs. L.H. Wiggins in 1978, promises an unforgettable experience, bringing a taste of tradition right to your kitchen.

This isn't just any cake; it's a testament to timeless Southern baking. What makes this Hummingbird Cake truly special are its three incredibly moist layers, infused with the perfect balance of canned pineapple and ripe bananas. The careful combination creates a tender crumb and a subtly sweet, tropical essence that will have everyone asking for a second slice.

Prepare for a delightful sensory journey. You'll savor a cake that is exceptionally tender and fragrant, with the natural sweetness of fruit beautifully complemented by warm cinnamon. Each bite delivers a harmonious blend of creamy, tangy cream cheese frosting and the satisfying crunch of toasted pecans. It's a substantial yet surprisingly light cake, perfect for celebrating life's sweet moments or simply indulging in a comforting treat.

While the core recipe shines as is, you have options to tailor it. The recipe calls for chopped pecans in the batter and pecan halves for garnish; feel free to adjust the amount of toasted pecans to your preference, or even omit them if you're serving someone with a nut allergy. The key is using canned crushed pineapple in juice, undrained, for that signature moisture and tang.

This showstopping Hummingbird Cake is ideal for family gatherings, holiday celebrations, or simply as a comforting dessert. Serve it as the centerpiece of your dessert table for an impressive finish to any meal.

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