I’ll start off by saying this, the first time someone mentioned how good a “hummingbird cake” was, I was curious. Until of course, they explained to me what was in it. Then I wasn’t curious, I was slightly disgusted.
The thought of coconut, pineapple, pecans and bananas being combined in a cake was not my idea of a “good cake”.
However, that person was not the last person to mention to me about hummingbird cake, so I thought, “Why not try this?”
And I did (hence the hummingbird cake recipe I’m about to give you…).
And I will admit, I was wrong. Although I was skeptical about the ingredients, I decided to go for it and it turns out, it was actually quite good!
When I tried the cake by itself I was surprised by how much the cake reminded my of banana bread. And then you add in the cream cheese frosting? You’ve got yourself a deliciously moist cake.
This cake was incredibly easy to make and this recipe works perfectly with high altitude. The cake came out super moist and full of flavor AND it didn’t sink. Win-win for us high altitude people.
Related Post: Pumpkin Streusel Cake
From what I have gathered about hummingbird cakes, they are a southern staple in the US. This is probably why I had never heard of it until the past couple of months.
This cake would be perfect for holiday celebrations especially, Easter. The fruity ingredients make the cake seem like a Spring dessert and the perfect dessert to close out your Easter meals. Or not, if you are like me, you can randomly make the cake in the middle of January simply to see what all the hype is about.
Totally up to you.
I used the hummingbird cake recipe from the “So Much To Celebrate” cookbook by Katie Jacobs. I changed the recipe slightly based on my and my family’s preferences which is what you will find below.
Either way, check out the recipe below!
Hummingbird Cake
*This post may contain affiliate links. This means that if you choose to purchase through one of my links, I may receive a commission at no extra cost to you. Please note- I only recommend products that I use and LOVE myself!
Hummingbird Cake
Ingredients
Cake
- 3 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 Cup Vegetable Oil
- 2 Teaspoon Pure Vanilla Extract
- 2 Cups Sugar
- 3 Large Eggs
- 2 Cups Mashed, Ripe Bananas (approximately three large bananas)
- 1 8- Ounce Can Crushed, Pineapple drained
- 1 2.25 Ounce Bag Pecan Chips
- 3/4 Cup Shredded Coconut Flakes, sweetened
Icing
- 2 8 -ounce packages Cream Cheese, softened
- 1 1/2 Cup Salted Butter, softened
- 1 Teaspoon Vanilla Extract
- 1 1/2 Pound Powdered Sugar, sifted
Instructions
Making the Cake
-
Preheat the oven to 350F. Grease two 9-inch cake pans.
-
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
-
In the bowl of an electric mixer, beat vegetable oil, vanilla and sugar until combined. Add the eggs, one at a time adding the next egg after the previous egg is fully incorporated. Beat at medium speed until the batter is light yellow and fluffy.
-
In a separate bowl, mix together the mashed bananas, pineapples, pecan chips and coconut flakes. Add this to the egg mixture and stir to combine. Then add the flour mixture and stir until fully incorporated.
-
Divide the batter evenly between the two greased 9-inch cake rounds. Bake for 25-35 minutes, stopping halfway through to turn the cakes (this will occur approximately 12 minutes into baking). The cakes are done once a toothpick inserted in the middle comes out clean.
-
When the cakes are finished allowed to cool for 15 minutes in the pans. Then transfer the cakes onto a wire cooling rack to finish cooling completely.
Making the Icing:
-
In the bowl of an electric mixer, on low speed, mix together the cream cheese, butter and vanilla. Add the powdered sugar, and mix until smooth. The icing can go on the cake once the cake is completely cooled.
-
Spread the icing evenly over the bottom cake layer before placing the second layer on top. Finish icing the cake on all sides and on top. Store the cake in a cake storage container and place in the fridge.
-
Enjoy!
Other Products That I Used and Loved With This Recipe:
9- Inch Cake Rounds: These cake rounds are awesome! They are the only cake rounds I own and they are awesome when it comes to baking cakes!
Cake Storage Container: This storage container works wonders when storing cakes that are layered! I put the cake together on the base of the storage container so I don’t have to move the cake after it has been iced. This makes it easier to transport and store.
Icing Spreader: This icing spreader is actually an “all purpose” spreader, however I love this spreader when spreading icing. It leaves smooth lines and fits perfectly into the palm of your hand to allow for perfect spreading every time.
Kitchen Aid Mixer: My kitchen aid mixer is amazing. I use it for every baking recipe that I make (you can check my other recipes, it is a fact.). It has lasted me YEARS and still works wonders. It makes baking easier and faster. Trust me, work smarter NOT harder 🙂
Mixing Bowls: These mixing bowls came in really handy with this recipe as it required several different bowls at once. These bowls were there and they are so easy to clean and store! I also use these bowls in the microwave!
Wire Cooling Racks: Wire cooling racks are essential when baking cookies or cakes. The baked good need to cool so they don’t become “over cooked”. These wire racks are perfect as they are stackable and take up less space when cooling your cakes!
This cake is a southern treasure from what I can tell, and it is no wonder why. Growing up in Colorado, I have tried some southern traditions (Shrimp and Grits, Krispy Kreme Donuts, etc.) however, this hummingbird cake was something that I had never tried before. I will definitely be thanking those of you who introduced me to this wonderful cake flavor.
I hope you all enjoy and I would love to hear your thoughts in the comments below!
Happy Baking!
