Hummingbird Cake
cakes, bananas, pineapples, pecans
This Hummingbird Bundt Cake is a slight twist on the traditional dessert. It takes everything you love in a hummingbird cake and turns it into a simplified bundt with a delicious cream cheese frosting. Its got the same ingredients as a classic and the same texture and flavour - with pineapple, banana, and toasty pecans, this moist spiced cake is packed with flavor and a great way to enjoy a classic. I love the simplicity of a one layers bundt cake but this cake can also be adapted to make into a layered cake and even cupcakes. See below for all the different pan sizes you can use to bake this tasty classic. The bananas and pineapple ensure a moist cake no matter what.
This has to be one of the best hummingbird cake recipe and its by my very talented insta friend Jenn Davis. Her blog is called Two Cups Flour. Jenn is quite an inspirational photographer and baker. I was thrilled for her when I found out she was writing a book. She is one person I always thought needed to write a book to share her delicious baked goods and so glad she did. Her book is called Southern Baking Cookbook. Not only do her baked goods look phenomenal she also has the tastiest flavours in her baked goods too with some deliciously creative combos. I chose to share one of my fav cakes - her Hummingbird Bundt Cake - its perfect - the texture, flavour, ratios everything about it and I knew once I saw it, it was a cake you guys were going to love and I knew that a southern girl like Jenn would definitely have the best recipe out there for this classic cake so beloved in the southern states. Her book is dedicated to anyone who eats cold pie from the pan, while standing in the open refrigerator door - that would be me! Jenn is also a full flavor, sugar, real butter, buttermilk, fresh fruit, and dark chocolate kind of girl and so am I - and her recipes reflect that and I look forward to making them all especially her Pumpkin and Sweet Potato pie which is on the cover that she serves with her Vanilla bourbon marshmallows- woah! I can’t wait to try her Peanut Butter and Bourbon Smore’s and her Bacon, Apple and Cheddar waffles and Chocolate Rosemary Bread - don’t they all sound delicious - making my mouth water just writing about them. Im thrilled she shared a copy of her book with me and so happy to be sharing one of her delicious recipes here on the blog! Make sure to check out Jenn’s blog Two Cups Flour where you can also grab a copy of her book - I also linked it to Amazon in the title of the book above. I know you will love this cake of hers so lets get started!
What kind of a cake is hummingbird cake?
As I mentioned above it’s a banana-pineapple based spiced cake that is as popular and beloved as carrot cake. It also resembles banana cake - always refer to it as jacked up banana bread or fancy banana bread. It comes as no surprise as they all have very similar textures, they all have the same amount of variations out there as well, they all get their moisture from fruits or veggies and they also all go really well with cream cheese frosting. Why do they call it hummingbird cake? Hummingbird cake originated in Jamaica; some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. It became extremely popular on this side of the world when a recipe for it was published in Southern Living magazine - that was in the late 70’s. Since its welcome it’s become a favorite cake in many homes.
Ingredients for this hummingbird cake recipe:
- Granulated sugar & Brown Sugar - I like the blend of both but feel free to use one or the other too
- All-purpose flour – you can also use a good gluten free 1-1 all purpose flour for a gluten free version if you prefer
- Baking soda
- Spices- Ground cinnamon is really a must and feel free to use as much or as little as you prefer, this recipe calls for ground allspice and ground anise if you have it as well but a pinch of nutmeg or clove works too
- Salt - just a pinch
- Eggs – Let the eggs come to room temperature.
- Coconut oil or Canola oil – Another neutral-flavored oil can be used instead.
- Vanilla extract - pure vanilla extract is what I use and recommend
- Bananas - brown and spotty. Overripe and sweet and flavourful
- Pineapple – crushed and canned. Fresh pineapple works too but 1 8 ounce can of crushed pineapple works well here
- Chopped pecans - nuts are optional but I love the pecans in this cake and as a garnish
How to make this Hummingbird cake:
- Prepare pan - grease and line with parchment paper where appropriate depending on the pan you choose to bake this cake in
- Whisk dry ingredients - flour spices, baking soda + salt
- Beat or whisk eggs with oil and sugars, eggs and vanilla, then add the pineapple and mashed bananas
- Mix in the dry ingredients into the wet until combined (feel free to use a mixer for this recipe or a whisk, wooden spoon and spatula)
- Pour batter into prepared pan or pans then bake until golden and toothpick tester comes out mostly clean
- Cool, prepare cream cheese frosting, slather it on, slice and enjoy!
Can I bake this cake in any other pan?
This recipe calls for being baked in a 10-inch Bundt pan ( 10-12 cups volume) but it can easily be baked in other pans. Just be mindful of the baking times which will be slightly different for each. Make sure to grease and line pans with parchment paper where appropriate. All baking times below are approximate times as ovens vary.
Recipe Substitutes
- 1 (9x13-inch) baking dish - 35-45 min baking time
- 2 (9-inch) round cake pans - 30-40 min baking
- 2 (8-inch) round cake pans - 30-40 min baking time
- 1 (9-inch) tube pan- 40-50 min baking time
- 1 (10-inch) springform pan - 40-50 min baking time
- 24 cupcakes - 18-22 min baking time
Serving, Storage and Freezing This Cake
- SERVING: The assembled cake can be left at room temperature for a few hours before serving. If you need to make the cake in advance, cover and refrigerate. Let it come to room temperature for an hour or two before serving.
- LEFTOVERS:Leftovers are best stored in the refrigerator and well-covered with plastic wrap to protect them from drying out as much as possible. Let slices come to room temperature before serving.
- FREEZING: Freeze Hummingbird Bundt Cake well-wrapped or in an airtight storage container for up to 3 months. Let it thaw in the refrigerator before serving.
If you like this recipe you will love these:
Recipe
Ingredients
For the cake
- 3 cups (375 g) cake flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground anise
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (224 g) coconut oil, melted and cooled (or any neutral vegetable oil)
- 1½ cups (300 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 3 large eggs, lightly beaten
- 2 teaspoons vanilla extract (10 ml) pure vanilla extract
- 8 oz (224 g) crushed pineapple, with juice
- 2 cups (454 g) mashed banana (overripe)
- 1 cup (113 g) roughly chopped pecans
For the Frosting
- ½ cup (116 g) cream cheese, at room temperature
- ¼ cup (57 g) unsalted butter, softened
- 2½ cups (300 g) confectioners’ sugar, plus more if needed
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon milk (optional)
- 1 cup (113 g) roughly chopped pecans, for serving (nuts are optional)
Directions
- Preheat the oven to 350°F (180°C). Choose your favorite 10- to 12-cup (2.4 to 2.9L) Bundt pan, and spray it with a light coating of nonstick baking spray.
- Next, make the cake. In a medium bowl, whisk together the dry ingredients: flour, cinnamon, allspice, anise, baking soda, and salt. Set the flour mixture aside.
- In a large mixing bowl of a stand mixer fitted with a paddle attachment or using an electric mixer, beat together the oil, granulated sugar, and brown sugar at medium speed for 1 to 2 minutes, until the mixture is smooth.
- Add the eggs and vanilla, scraping the sides and bottom of the bowl with a rubber spatula as needed. Add the pineapple and its juice and the banana and mix to combine the ingredients.
- Then, with the mixer running at medium speed, spoon in the flour mixture into the wet ingredients and beat for 1 to 2 minutes, until a cake batter forms. Fold in the pecans with a rubber spatula to disperse them throughout the batter.
- Spoon the batter into the prepared Bundt pan and place it in the center of the oven’s middle rack. Bake the cake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
- Remove the Bundt pan from the oven and place it directly on a wire rack to completely cool.
- To prepare the frosting, combine the cream cheese and butter in a large bowl. Beat them with a hand mixer for 2 to 3 minutes, until they are fluffy. Add the confectioners’ sugar, vanilla, and lemon juice. Mix again for 2 to 3 minutes, until a frosting forms. For a thinner frosting, mix in the milk (if using). To thicken the frosting, add an additional ¼ cup (30 g) of confectioners’ sugar, then beat the frosting again.
- Place the cooled cake on a serving dish. Cover it with the frosting, then sprinkle the top with the pecans before slicing and serving it.
Recipe Notes
Serving, Storage and Freezing This Cake
- SERVING: The assembled cake can be left at room temperature for a few hours before serving. If you need to make the cake in advance, cover and refrigerate. Let it come to room temperature for an hour or two before serving.
- LEFTOVERS:Leftovers are best stored in the refrigerator and well-covered with plastic wrap to protect them from drying out as much as possible. Let slices come to room temperature before serving.
- FREEZING: Freeze Hummingbird Bundt Cake well-wrapped with plastic wrap and foil or in an airtight storage container for up to 3 months. Let it thaw in the refrigerator before serving.
