New recipes

Ultimate Hummingbird Cake recipe

Ultimate Hummingbird Cake recipe


  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This is an incredibly fruity cake, that's moist and absolutely delicious. It's made with crushed pineapple, diced bananas, pecans and topped with a cream cheese icing.

63 people made this

IngredientsServes: 1 swiss roll tin

  • 375g plain flour
  • 400g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 350ml vegetable oil
  • 2 teaspoons vanilla extract
  • 225g tinned crushed pineapple, drained
  • 115g chopped pecans
  • 300g diced bananas
  • 60g chopped pecans
  • 225g cream cheese
  • 110g butter, softened
  • 475g icing sugar
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:30min ›Extra time:3hr cooling › Ready in:4hr

  1. Preheat oven to 180 C / Gas 4. Grease and flour a large baking tray with sides or a 28x43cm swiss roll tin.
  2. Combine flour, caster sugar, baking powder, salt and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple and 115g pecans.
  3. Bake for 25 to 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool on a wire rack.
  4. Beat 60g pecans, cream cheese, butter, icing sugar and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.

Recently viewed

Reviews & ratingsAverage global rating:(60)

Reviews in English (47)

by SPEVIA

Okay...so nobody else has mentioned this..but is there a chance that it was supposed to be baking soda and NOT baking powder? Because i followed the recipe exactly and the cake is not so much a cake as a really dense doughy bread...and after having perused all the other hummingbird recipes they all say soda and not powder. Haven't tasted it yet but just on texture alone, i'm a more than a little disappointed to say the least. I did notice that others said it was a dense cake but i didin't think that it was going to be anything like what i got. I've had hummingbird cake before and it was fabulous...this not so much-20 Feb 2009

by MAGGIE MCGUIRE

Thanks for sharing this delicious cake recipe, Dee. I've made this cake twice. Once as per recipe and the second time attempting to copy the one a small local deli serves.To bring this recipe more in line with that of the deli, I chopped half the bananas and mashed half and added 1/2t banana extract for a more enhanced banana flavor. I cut the oil to one cup and didn't drain the crushed pineapple; added 1/4t of cloves and an extra teaspoon of cinnamon, and toasted the pecans. I used your cream cheese frosting, but toasted extra pecans, chopped small and gently pushed them into the frosting all over the cake.The result was fabulous. I'm continually being asked for the recipe.-24 Apr 2007

by RALWATTAR

I'm addicted to this cake...even my siblings who only like chocolate cake liked this. I took reviewers' advice and mashed half the bananas, added extra cinnamon, and replaced some of the oil with pineapple juice. I made my own frosting (vanilla pudding mix, 1 1/2 cups milk, 8 oz cream cheese, 8 oz cool-whip) and filled the middle of the cake with frosting/crushed pineapple. Try this cake!-12 Oct 2007


Hummingbird Cake Recipe

This classic four-layer Hummingbird cake recipe is loaded with homemade buttercream, coconut, and pecans for the ultimate dessert. It’s easy to make and perfect for family and friends.

If you’ve never heard of a hummingbird cake, it’s essentially a carrot cake but swap out the carrots for mashed bananas. It has an incredibly light flavor and is most commonly served with homemade buttercream. Hummingbird is classically served as a single or double-layer cake with the frosting in between and on top of the cake.

Southern Living Humming Bird Cake Recipe: The cake supposedly was created by a young woman from North Carolina who submitted it to Southern Living Magazine in the late 1970s. It is said to be the most popular recipe in the magazine still to this day. The dispute is that the cake was created in Jamaica and was originally known as the doctor bird, which is another name for the hummingbird in Jamaica, and is its national bird.

With all this being said, this is incredibly easy to make and can be altered in this recipe from 4 layers to a simple 3 or 2 layered by simply scaling back the ingredient amounts by 1/4 or 1/2.


The Ultimate Hummingbird Cake

( 49 Votes)

You must be logged in to add a private note. Login | Register

My Notes

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

You must be logged in to add a recipe. Login | Register

Share This Recipe

If you've never tried baking a southern-style Hummingbird Cake, are you ever in for a double treat when you make our version of The Ultimate Hummingbird Cake. Our Test Kitchen has created a decadent, creamy filling to sandwich between our special recipe for a moist and golden cake.

What You'll Need:
  • 1 (18.25-ounce) package yellow cake mix
  • 1 (4-serving-size) package vanilla instant pudding mix
  • 1 / 2 cup vegetable oil
  • 3 / 4 cup water
  • 4 eggs
  • 1 ripe banana, mashed
  • 1 teaspoon ground cinnamon
  • 1 (8-ounce) package cream cheese, softened
  • 1 / 2 cup confectioners' sugar
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 (6-ounce) jar red maraschino cherries, well drained and chopped, with 1 tablespoon reserved for garnish
  • 1 (8-ounce) can crushed pineapple, well drained
  • 1 cup chopped pecans, with 2 tablespoons reserved for garnish
What To Do:

  1. Preheat oven to 350 degrees F. Coat 2 (8-inch) round baking pans with cooking spray.
  2. In a large bowl, combine cake and pudding mixes, oil, water, eggs, banana, and cinnamon. Beat with an electric mixer until thoroughly combined. Pour mixture into prepared pans.
  3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. When cool, slice cakes horizontally in half, making 4 layers.
  4. In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, cherries, pineapple, and pecans.


How To Make Hummingbird Cake

One of the best things about this cake recipe (besides how good it is) is you DON’T NEED A MIXER!! Yep, you read that right. Like I said above, the method here is very similar to banana bread. You mix the wet ingredients into the dry with a wooden spoon or a rubber spatula and voila!

What Ingredients Do You Need?

Simple ingredients make the best recipes, and this cake is no exception!

  • All Purpose Flour.
  • Granulated Sugar
  • Baking Soda & Kosher Salt
  • Eggs
  • Mashed Ripe Bananas
  • Crushed Pineapple WITH the juices
  • Vanilla
  • Canola Oil – or any type of light oil like vegetable or grapeseed!
  • Chopped Pecans

Recipe Summary

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1 ½ cups vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 2 cups diced bananas
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.

Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.

To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.


Hummingbird Cake with Cream Cheese Frosting

Created by admin on May 20, 2019

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 3h
  • Category:Cakes

Ingredients

  • 3/4 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 1/4 cups sugar
  • 1/2 cup light brown sugar, lightly packed
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup buttermilk
  • 3 medium bananas, mashed
  • 440 grams can crushed pineapples
  • 1 1/2 teaspoons vanilla
  • 2/3 cup pecans

FROSTING

  • 250 grams Cream cheese, softened
  • 125 grams Unsalted butter, softened
  • 425 grams icing sugar/ powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 175°C / 350°F. Grease and flour a bundt pan
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a smaller bowl, mash the bananas.
  4. In a large bowl, on the medium speed of an electric mixer, add the oil, eggs, sugars, buttermilk, vanilla. Add strained pineapples and bananas. Place the mixer on low speed and start to slowly add in the flour mixture. Once it is fully mixed, turn to medium speed for 20-30 seconds.
  5. chop or crush the pecans and gently fold into the batter.
  6. Pour the batter into the cake pan. Bake for 45 minutes, or until it springs back when pressed. It should look a gorgeous golden brown.
  7. Cool the cake in the tin for 15 minutes. Remove from the tin and cool completely on a wire rack before icing.

FROSTING

  1. In a large bowl, on the medium speed of an electric mixer, cream the butter and cream cheese until smooth.
  2. Add the icing sugar, one cup at a time, until well combined. Beat mixture on high for 5 mins, occasionally turn the mixer off, and scrape down the sides with a spatula. Store in the refrigerator or use immediately.
  3. Cakes iced with cream cheese must remain refrigerated until consumed.

Materials
• Piping tips – #1M – yellow, #366 – green
• 2 Piping bags


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 534

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Hummingbird Nectar Recipe Tips

While hummingbird nectar is simple to make, be sure to consider these tips for ensuring it is safe for the birds coming to your garden.

Consider Your Water Source

If your tap water contains heavy chemicals, strong tastes, or odors, consider using bottled or purified water for purer nectar. Boiling the water before adding the sugar will help purify it, but double-check the liquid amount after extended boiling to be sure you have not reduced the volume too far, which could make the sugar concentration much higher. Hummingbirds can enjoy sweeter nectar, but it will ferment more quickly and may clog feeding ports as the sugar crystallizes.

Only Use Plain White Granulated Sugar

Do not use honey, brown sugar, molasses, or artificial sugar substitutes for any hummingbird nectar recipe. Honey and molasses (brown sugar contains molasses products) are too heavy for hummingbirds to digest efficiently and can ferment more quickly, creating mold that is fatal. Sugar substitutes do not have the calories hummingbirds need for energy and offer the birds no nutritional value.

Boiling Is Only to Slow Fermentation

While boiling will help slow the fermentation of the nectar initially, the nectar in hummingbird feeders is contaminated as soon as it is sipped by a bird. Therefore, it is not necessary to boil the nectar once the sugar has been dissolved. If you use extra fine sugar or stir the nectar vigorously, no boiling or heating may be needed.

Get the Sweet Spot Right

The ratio of sugar and water can be slightly adjusted in this hummingbird nectar recipe, but a solution that is too sweet will be difficult for the birds to digest and one that does not contain enough sugar will not be suitable to attract hummingbirds. The 4:1 water to sugar ratio most closely approximates the sucrose levels in the natural nectar of hummingbirds' favorite flowers.

Allow the Solution to Cool

Hummingbird nectar must be completely cool before filling feeders. Hot nectar can warp or crack both glass and plastic hummingbird feeders, causing leaks. Warm nectar will also ferment more quickly once it becomes contaminated.

Commercial Products Aren't a Necessity

Commercial hummingbird nectar products often advertise different flavors, vitamins, and other additives that are supposed to attract additional birds. These additives are not necessary for hummingbirds’ health and a simple sugar solution will attract just as many birds as more expensive commercial products.

Hummingbird Nectar Storage

Unused hummingbird nectar can be stored in the refrigerator for up to one week before it begins to spoil. When making your own, adjust the recipe quantity to only make enough for one week to eliminate waste, save money, and ensure birds have the freshest possible nectar to enjoy.

Fresh Nectar Should Be Offered at Least Weekly

Clean hummingbird feeders at least once a week and refill them with fresh nectar. In warm weather or when multiple birds are using the feeders and they are emptied more frequently, clean feeders more often, ideally every time they are refilled.


Hummingbird Sheet Cake

My Dad has never been an emotional person. He’s the kind of guy that doesn’t really express his feelings – you know, the rough, tough exterior kind of thing. I’ve never seen him cry (though my Mom tells me she saw it happen when our beloved family dog, Maggie, died several years ago). I can probably count on one hand the number of times he’s said “I love you.” And that’s okay with me. I know he loves me. We understand each other like that. And honestly, though we might sign it in birthday cards or something, I can’t say that I’ve shared those 3 little words with him often either. But again, I think he knows that I do love him.

The other day, I called to talk to my mom and Dad answered the phone. We chatted for a few minutes and when we went to say goodbye, I said “love you” in one of those accidental, habitual, that’s-what-I-always-say kind of ways. It was a slip. It shocked me. Honestly, it caught us both off guard. Neither of us knew what to say after that and Mom quickly came on the line. At first I regretted creating the awkwardness. But the more I thought about it, the more proud I became about what had happened, because the truth is… I do love him. I love him for the father he was and is to me, the husband is to my mother, and the “Papa” he is to my little boy. Maybe you should consider one of those accidental “I love yous” today. You never know how it might make you feel…

Hummingbird Cake is one of my wife’s favorite desserts, but a layer cake can be a little challenging and time consuming. Turning this into an easy sheet cake makes it easier to accomplish in a fraction of the time without sacrificing flavor.

The humble Hummingbird Cake has somewhat of an unclear history. Some say it was created by Mrs. L.H. Wiggins of Greensboro, North Carolina and first published by Southern Living in 1978. But some detective work by the Greensboro News & Record in 2014 couldn’t find anyone that actually knew her. Others say that it’s based on something called a Doctor Bird Cake (doctor bird was a nickname for the swallow-tailed hummingbird) and the recipe came from a Jamaican Airline as part of some promotional information. Being that the hummingbird is the national bird of Jamaica, this might stand to reason. That said, I’m not able to confirm either story.

Regardless, I’m just glad someone came up with it because it’s a family favorite for sure. The dense, moist cake is flavored with canned pineapple, banana, vanilla, and just a hint of cinnamon and is studded with chopped pecans.

The method is a little different than most traditional cake recipes, as there’s no creaming butter and sugar and it calls for a generous amount of vegetable oil. But it produces a cake that stays moist for days and has a unique texture and flavor.

And then there’s the cream cheese frosting. I mean… what ISN’T good with cream cheese frosting?

Now, admittedly, some folks get a little peeved because they see “sheet cake” in the title and complain that it’s not a full 18吔 sheet cake size. The term sheet cake is used here to give the distinction that it’s not a layer cake. That said, a 9吉-inch cake pan is roughly a quarter sheet, so I suppose, technically, it’s still a sheet cake. Calling it a “Hummingbird Quarter Sheet Cake” just doesn’t have the same ring to it.


Simple Old Fashioned Hummingbird Cake Recipe

This old fashioned hummingbird cake is incredibly easy to make. In fact, I’ve taken an old fashioned recipe and made it easier by turning it into a one-bowl cake! I love making cakes using only one mixing bowl – it’s simple, it’s easy and there’s less washing up!

If you’ve never tried a hummingbird cake before, you’re in for a treat. It’s a lovely, tropical tasting combination of banana, pineapple and coconut – sounds good enough to eat! Then, it gets topped off with a delicious, smooth and creamy, cream cheese frosting – it’s almost like eating a cake topped with a cheesecake – it’s divine!

Enough with the descriptions, let’s get on with the creation of this simple to prepare, old fashioned style hummingbird cake.

We begin with one large mixing bowl and a couple of bananas.

Add the bananas to the bowl and give them a good mashing with a fork.

Add the sunflower oil and give it a stir.

Next add a tin of drained, crushed pineapple and mix it through.

Then it’s time to add the eggs, one at a time. Using the one bowl method I like to crack each egg directly into the bowl and then give it a mix with a fork on top of the mixture (to make it “lightly beaten”) before mixing it through the rest of the mixture.