This classic scratch Hummingbird Cake recipe has it all- banana, crushed pineapple, pecans, and a hint of cinnamon for a dessert that is sure to earn a place in your file of favorite recipes.
I LOVE cake recipes that incorporate fruit for an added boost of flavor, texture, and moistness.
Oh, and of course, every good Hummingbird Cake should be dressed in the most delicious Cream Cheese Frosting! You can find the Cream Cheese Frosting used in this recipe here: Cream Cheese Frosting- Pipeable Recipe.
We find this Cream Cheese Frosting to be every bit as delicious as our other popular Cream Cheese Buttercream frosting, but it holds up to piping even better, and we love the creamier consistency.
This has been our go-to Hummingbird Cake recipe for years, and it is based on a Hummingbird Cake recipe that first appeared in the Southern Living Magazine in the 70’s.
There are many, many similar recipes for this southern favorite floating around but they all share the same wonderful flavors of banana, pineapple, and cinnamon.
Hummingbird Cakes are thought to have first emerged in Jamaica in the ’60s, (note the pineapple & banana in the recipe)! Although unconfirmed, a popular theory for how this delicious cake got it’s unusual name is that it’s sweetness attracts the hummingbirds! Sounds like a pretty good explanation to me! I say that we go with it.
Unlike most of our cake recipes, there’s no need to drag out the cake mixer for this one! You’ll be doing a little stirring for a change.
I think that stirring a hefty bowl of cake batter counts as a mini-workout, don’t you? Reward yourself with a big ol’ slice of this deliciousness.
We hope that you love this Hummingbird cake recipe as much as we do! It has become a trusted southern classic, right up there with Italian Cream Cake and homemade Red Velvet Cake!
Enjoy!
Hummingbird Cake Recipe from Scratch
Ingredients
- 3 cups (363g) all purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) salt
- 1 teaspoon (3g) ground cinnamon
- 3 large eggs, lightly beaten
- 1 cup (215g) vegetable oil
- 1 1/2 teaspoons (6g) vanilla extract
- 1 can (8 ounce) (227g) crushed pineapple, undrained
- 1 cup (100g) chopped pecans
- 1 3/4 cup (392g) mashed ripe bananas (4 large)
Directions
- Preheat the oven to 350 degrees, Grease and flour three 8 inch pans.
- Combine the first 5 ingredients in a large mixing bowl. Whisk to blend. Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.
- Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
- Cool in pans 10 minutes and remove from pans.
- Makes 6 cups of batter.
Hi Kathy, Your cupcakes look divine! Thanks so much for your review of the recipe andI’m happy everyone liked your cupcakes!!
I usually measure my dry ingredients and as I add them I put thru a sifter. Is this something i can do here?
Hi Teresa, You could do that but with most of our recipes I suggest measuring out the dry ingredients in a separate bowl, whisk at least 30 seconds to distribute the baking powder/baking soda throughout. I did not have that instruction on this recipe, but I just added it. Here is a link on the subject of whisking vs sifting. You might find it interesting.
link to thecakeblog.com
So….I made this cake for my bday and it was gonne in 20 minutes, and there were only 8 of us! This cake is AWESOME!!!!!!!! Paired with the cream cheese filling…..beyond awesome! It’s rich and flavorful and moist! Most requested cake in my household. Thank you for sgaring!
Hi Nina! I’m so happy to hear it! Thanks so much for your feedback! xoxo
I made this cake yesterday and it is by far the best cake I have ever made. I love carrot cake and spice cake. This hummingbird cake was better than both of those times a hundred. Very moist and such an abundance of flavor.
That’s music to our ears, so happy that you enjoyed it Amy! Thanks for your feedback! xo
This cake is phenomenal. It is so good and moist that I am making a 2nd one within a week. My husband allowed the kids to get a slice, then he immediately took the cake tray into the bedroom and hid it. Kudos!
Thanks so much for your feedback! Haha, love that your husband loved it so much that he hid it away ;0) Now you have me craving hummingbird cake! xo