Surely, this moist, pecan- and fruit-flecked cake must get its name from the sugary nectar upon which fluttering hummingbirds lunch. The namesake sweet is at least as popular among the birds’ Southern human counterparts. Indeed, it’s Southern Living’s all-time most requested recipe. This is my adaptation of the magazine’s classic rendition.–Sara Foster
LC An Abundant Stack of Sweetness Note
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, bananas, and pecans aplenty. But this cake isn’t just tremendous to behold, it’s sweet almost beyond comprehension. It’s such an abundant stack of sweetness–and, actually, a stack of abundant sweetness–that skinny slivers seem sufficient for plating, which means it’s likely you’ll have a slice or three left to look forward to the following day. While we don’t know what transpires in your kitchen come morning, there’s never been a time when cake wasn’t welcome at our breakfast table.
Hummingbird Cake Recipe
- Quick Glance
- 25 M
- 1 H
- Makes one 3-layer cake that serves 10 to 12
- For the cake
- 3 1/2 cups all-purpose flour, plus more for the pans
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon grated nutmeg
- 1 cup canola or other mild vegetable oil, plus more for the pans
- 3 large eggs, lightly beaten
- 2 cups mashed ripe bananas (about 4)
- 1 8-ounce can (1 cup) crushed pineapple packed in juice, undrained
- 1 tablespoon vanilla extract
- 1 cup chopped pecans, untoasted
- For the frosting
- 1 pound cream cheese, softened
- 1/2 pound (2 sticks) unsalted butter, softened
- 2 1/2 to 6 cups confectioners’ sugar, sifted
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- For the assembly
- 1 cup chopped pecans, lightly toasted
- Make the cake
- 1. Preheat the oven to 350°F (176°C) and adjust the oven rack to the center position. Lightly oil and flour three 8- or 9-inch round cake pans.
- 2. Combine the flour, sugar, baking powder, salt, cinnamon, baking soda, and nutmeg in a large bowl.
- 3. In a separate bowl, whisk together the oil and eggs until combined. Add the bananas and pineapple (including the pineapple juice) and stir to combine.
- 4. Stir the egg mixture into the flour mixture with a spatula or wooden spoon just until combined. Stir in the vanilla and pecans. Divide the batter evenly among the pans, smoothing the tops.
- 5. Bake the cakes for 25 to 30 minutes, until a skewer inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for about 10 minutes. Run a slender knife around the edges of the pans and turn the cakes out onto the racks, then turn them again so they’re right side up. Let cool completely before frosting.
- Make the frosting
- 6. While the cakes cool, beat the cream cheese and butter in a large bowl with a standing or an electric mixer until light and fluffy. Slowly add the confectioners’ sugar, as much as desired according to your level of sweet tooth, and beat until incorporated. Beat in the bourbon and vanilla just until combined.
- Assemble the cake
- 7. When the cakes have cooled completely, use a long serrated knife to slice off the rounded top of each one, creating a flat, even surface. (Reserve the trimmings for nibbling or crumbling in a parfait.)
- 8. Place one cake layer, cut side down, on a cake stand or a large plate. Spread the top of the cake with 1/3 of the frosting and sprinkle with 1/3 of the toasted pecans. Repeat with the remaining cake layers, frosting, and pecans, leaving the sides unfrosted. Behold, slice, and serve. (If not serving the cake within 2 hours, carefully transfer it to the refrigerator. Be sure to remove the cake from the icebox about 1 hour before slicing to allow it to come to room temperature.)
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