Hummingbird Cake

Looking for a delicious Southern cake recipe? This Hummingbird Cake recipe is moist and sweet, making it the perfect quick cake to celebrate any occasion!

I have a confession. I’m not really a cake person, at least not usually. I much prefer brownies. Or fresh blueberry pie. Mmmmmmm…pie…

The problem I have with most cakes is that they are either too dry or the frosting is too sweet (or both).

That was, of course, until I discovered this particular cake, which is apparently a Southern institution, right along with sweet tea and pimiento cheese. It is a little like banana bread with frosting, but even better. The original recipe comes from a 1978 issue of Southern Living Magazine but cuts back a little on the oil and nuts and adds a little coconut as well. You could just as easily skip both the nuts and the coconut if those aren’t your thing. Also, it is a great way to use up those overripe bananas!

And the frosting. Oh, the frosting. I use my Browned Butter Cream Cheese Icing because, well, it is pretty much the yummiest thing on the planet, and the slightly caramelized flavor of the brown butter is the perfect complement to the richness of the cake. Don’t skimp on the frosting or flake out and buy the store-bought stuff. It’s not that hard, and it is totally worth the effort!

Easy Hummingbird Cake

Here is what you need:

Step 1:  Preheat oven to 350ºF. Grease & flour 2 9″ round baking pans.

Step 2: Beat eggs in small bowl. In a separate larger bowl mix flour, baking soda, salt, sugar and cinnamon together and set aside.

Step 3:  Add eggs and oil to flour mixture; stir with spatula just until moistened.

Step 4: Stir in bananas, pineapple, pecans, vanilla and coconut. Mix at medium speed until well blended, about 1 minute.

Step 5: Pour batter into baking pans. Bake for 30-35 minutes, until knife inserted into middle of cake comes out clean.

Step 6:  Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.

Step 7:  Spread coconut and/or pecans on baking sheet; bake at 350ºF for 5-8 minutes until toasted.

Step 8: Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.

3.5 from 2 votes

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Hummingbird Cake

This truly Southern cake is simply to die for!

Course Dessert

Cuisine American

Keyword Hummingbird Cake

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1½ teaspoons vanilla extract
• 1½ teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 cups very ripe chopped bananas
• 8 oz. crushed pineapple un-drained
• ½ cup chopped pecans optional
• ½ cup coconut
• Browned Buttter Cream Cheese Frosting
• ¾ cup coconut
• softened butter & flour for greasing pan

Instructions

1. Preheat oven to 350ºF. Grease & flour 2 9" round baking pans.

2. Beat eggs in small bowl. In a separate larger bowl mix flour, baking soda, salt, sugar and cinnamon together and set aside.

3. Add eggs and oil to flour mixture; stir with spatula just until moistened.

4. Stir in bananas, pineapple, pecans, vanilla and coconut. Mix at medium speed until well blended, about 1 minute.

5. Pour batter into baking pans. Bake for 30-35 minutes, until knife inserted into middle of cake comes out clean.

6. Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.

7. Spread coconut and pecans on baking sheet; bake at 350ºF for 5-8 minutes until toasted.

8. Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.

Other Dessert Recipes You’ll Love:

• Caramelized Pear Upside-Down Cake
• Salted Caramel Chocolate Pecan Pie
• One Bowl Brownies

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Have you ever tried Hummingbird Cake?