Hummingbird Cake is a real crowd pleaser. In fact, it’s the most requested recipe in the history of Southern Living Magazine, which helped make it famous. It was submitted to SL in 1978 by Mrs. L.H. Wiggins of Greensborough North Carolina, but it had been around before then and had appeared under other names such as Grannie’s Cake and Nothing Left Cake. Nobody really knows where the name Hummingbird Cake came from. But there’s speculation.
— Some say the cake is so good it makes people hum. (Creepy!)
— Hummingbirds drink sweet nectar and this cake is packed with sweet fruit.
— Hummingbirds eat fast and when people eat this cake, they eat it quickly – hummingbird style.
— Someone was making it and saw a hummingbird out her window (Yawn).
— People were eating it and got attacked by hummingbirds.
Here’s the recipe that I use. Some versions call for mashed bananas, but the original version uses chopped. Also, cutting the oil will give you a less flaky cake that in my opinion, is more like banana bread. I recommend using the full amount of oil.
- 3 cups all-purpose flour (380 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar (400 grams)
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil**
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- 1/2 cup chopped pecans
- 1 pound cream cheese, softened
- 2 sticks (8 oz) butter (unsalted, softened)
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch or two of salt – omit if using regular salted butter
- Preheat oven to 350 degrees F. Spray 3 9-inch round cake pans with flour-added cooking spray or rub with shortening and dust with flour.
- Stir flour, soda, salt, sugar and cinnamon together in a large mixing bowl; add eggs, oil and vanilla, stirring until dry ingredients are moistened. (Do not beat.) Stir in pineapple, pecans, and bananas.
- Pour batter into cake pans and bake for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Prepare cream cheese frosting. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy - taste after adding 2 cups. Add more sugar if you prefer it to be sweeter. Beat in vanilla. Add a pinch of salt if using unsalted butter.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
gloria says
February 26, 2013 at 1:58 pmMade this the other day. Didn’t make too many changes other than adding carrots and using salted butter in the frosting. Love it! It stays good a long time in the refrigerator too! My husband is on a diet.
Shannon says
March 19, 2012 at 10:09 amI’ve had this recipe saved for a looong time and finally got around to making it for my sister’s birthday. It was a big hit! Very sweet, but I kept my cream cheese frosting a little tangy so as not to overpower the cake. I agree with you on the 2 vs 3 layers – I think 2 layers does this cake well. I used 2 8-inch rounds and made a few cupcakes with the extra batter. I love the banana flavor, but I wonder if doubling the pineapple and reducing the banana would let the pineapple flavor come through more…. maybe next time. Thanks for sharing the recipe!
Heather - Ghost Baker says
April 16, 2009 at 8:48 amThanks again for listing this, Anna. It worked out really well for me! I changed the frosting to a Cool Whip based one instead of cream cheese which I think just kept things a little lighter and didn’t overwhelm the cake. Sadly my brother took all the leftovers back with him to his house! 😛
http://www.dinnercakes.com/2009/04/things-that-make-you-go-mmmm.html
Bianca says
August 22, 2008 at 11:19 amHi Anna! I’m SO excited to try this cake out! What are your thoughts on me halving the recipe and trying it out as cupcakes?
Anna says
June 4, 2008 at 10:59 amYup! Two pans. I think there was a better ratio of cake to frosting so the cake wasn’t overly sweet. It didn’t even come close to overflowing.
Leigh Ann says
June 4, 2008 at 9:24 amLooks like you only used 2 pans – am I right? I assume it didn’t overflow?
Planning to make this tonight for a friend’s birthday 🙂
T. Martin says
May 27, 2008 at 9:13 pmChris C-L,
I would really like to see that version that starts with the lemon cake mix.
Thanks!
kimberleyblue says
May 27, 2008 at 9:19 amYum! Sounds like the banana version of a carrot cake. And no cake can ever go wrong when it has cream cheese frosting!
Patricia Scarpin says
May 26, 2008 at 12:03 pmI have been meaning to make a hummingbird cake ever since I saw the one Oprah’s ex chef makes. 🙂
Heidi says
May 25, 2008 at 5:29 pmGhislaine-I did see that. Oh, if only I had the time to dry paper thin pieces of pineapple.. 😉
Warm Fuzzies says
May 25, 2008 at 3:04 pmThis is one of my all-time favourite cakes, to make and to eat. The only problem is I never see the cream cheese frosting as needed – the cake is so sweet on its own, frosting would be over the top!
Chris C-L says
May 25, 2008 at 12:39 pmA friend of mine makes Hummingbird Cake and starts with a lemon cake mix. It’s pretty tasty. If anyone wants me to post the recipe, let me know.
Noble Pig says
May 25, 2008 at 7:31 amGosh that cake sounds scary! LOL
KAnn says
May 25, 2008 at 1:32 amThis looks good, Anna….I have seen so many recipes for Hummingbird Cake. I was just re-reading one of James Villas books (the “My Mother’s Southern” series and I know he loves them! I did make the strawberry cake from AllRecipes this morning and I think it was quite good, btw. I did a cream cheese icing and I think I would defintely make it again.
Ghislaine says
May 24, 2008 at 10:05 pmHeidi and Anna, did you see the version Martha decorated with paper-thin slices of pineapple that she had oven-dried? Beautiful!
Anna says
May 24, 2008 at 9:29 pmVeggiegirl, I’ll bet there are some good vegan hummingbird cakes.
Jan, I like my theory the best too.
Giz, people are bringing things so it’s not going to be out of control.
Heidi, I saw Martha’s version on her website. She added coconut to hers. She also sifted the dry ingredients.
Heidi says
May 24, 2008 at 8:15 pmI’ve seen both Martha and Paula Deen make a hummingbird cake – then Paula ON Martha making it! (cupcakes in Martha’s case) I had never even heard of it prior to that.
giz says
May 24, 2008 at 6:48 pm70 people at a party – you better get busy – sounds like you’ll need more than 2 cakes unless 10 other people are baking.
Hummingbird Cake sounds wonderful – love the ingredients – love the idea of bringing some southern baking to the great white north so I’m going to give it a try. Thanx for the recipe.
I have this vision of people lined up with this cake humming – you’re right – kinda creepy – almost cult like 🙂
Jan Harris says
May 24, 2008 at 2:06 pmMeant to say, I love your theory Anna!
Jan Harris says
May 24, 2008 at 2:05 pmLOL
VeggieGirl says
May 24, 2008 at 11:54 amAhh, good luck at that party!! The Hummingbird cake is an EXCELLENT dessert to serve – yum!