Southern Hummingbird Cake Recipe

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A celebration of the American South, the Southern Hummingbird Cake is a towering marvel of tropical richness, warm spice, and old-fashioned charm. This cake has a storied history—thought to have originated in Jamaica and later embraced by Southern bakers for its moist crumb and vibrant flavor profile. At its heart, it’s a banana-pineapple spice cake, layered generously with tangy cream cheese frosting and crowned with toasted pecans. It’s festive, filling, and feels like a warm embrace from a Southern grandmother.

Each slice delivers a comforting contrast of textures—the tenderness of the crumb, the occasional crunch from pecans, and the juicy bursts of pineapple. It’s the kind of dessert that commands attention at family reunions, spring potlucks, and holiday feasts. With its balance of sweetness, spice, and creaminess, the Southern Hummingbird Cake remains a beloved gem of American baking.

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Ingredients for this Southern Hummingbird Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 cup chopped pecans
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
• For garnish:
  • Pineapple chunks
  • Pecan halves

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. This base of dry ingredients ensures even distribution and a flavorful foundation.

Step 3: Mix Wet Ingredients

In another bowl, stir together the beaten eggs, oil, and vanilla. Add the crushed pineapple (with juice) and mashed bananas. Combine thoroughly.

Step 4: Create the Batter

Gradually add the wet mixture into the dry ingredients, mixing just until combined. Gently fold in the chopped pecans. Avoid over-mixing to maintain the cake’s tender crumb.

Step 5: Bake

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 6: Make the Frosting

Beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy. Adjust consistency with a splash of milk if needed.

Step 7: Assemble the Cake

Place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer and repeat. Finish with the third layer, then frost the top and sides evenly.

Step 8: Garnish

Decorate the top with pineapple chunks and pecan halves for a striking, tropical finish. Chill the cake slightly before serving to let the layers set beautifully.

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Frequently Asked Questions

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Let them cool completely, then wrap each layer in plastic wrap and store at room temperature.

Can I substitute walnuts for pecans?

Absolutely. Walnuts can be used in place of pecans if preferred, or if that’s what you have on hand.

Is it possible to make this cake gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour. Check labels to ensure other ingredients are also gluten-free.

How can I prevent my cake from being too dense?

Avoid overmixing the batter and ensure your bananas are ripe. Properly aerated eggs and correct oven temperature also help maintain the cake’s lightness.

Can I use fresh pineapple instead of canned?

You can, but make sure it’s finely crushed and very juicy to keep the moisture balance right. You may need to adjust the liquid content slightly.

What should I do if my frosting is too thick?

Add a teaspoon of milk at a time and beat until the desired consistency is achieved. Be careful not to thin it too much.

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