Hummingbird Cake

Hummingbird cake is a moist spiced layer cake studded with crushed pineapple, banana, and pecans, frosted with cream cheese icing. The fruit and oil keep it tender, while the spices and nuts give it depth. It bakes quickly and stays fresh for days.

Ingredients for Hummingbird Cake

All-purpose flour and baking soda form the cake’s structure. Cinnamon, nutmeg, and allspice warm the flavor. Salt balances the sweetness. Granulated sugar sweetens and tenderizes. Vegetable oil keeps the crumb moist and tender. Eggs bind the batter and add richness. Vanilla extract rounds out the spices. Crushed pineapple in juice adds moisture and tang. Banana adds sweetness and structure. Chopped pecans bring texture and nuttiness. Butter, cream cheese, and powdered sugar in the frosting create a smooth, tangy spread that sets as it cools.

Why This Hummingbird Cake Works

Oil replaces some or all of the butter in the batter, which makes the cake stay moist longer than a traditional butter cake. The crushed pineapple and banana release moisture as the cake bakes, keeping the crumb tender even after a day or two. The eggs emulsify the oil and wet ingredients, so the batter comes together smoothly and bakes evenly.

The spice blend, cinnamon, nutmeg, and allspice, deepens the fruit flavors without making the cake taste like dessert spice. The pecans are stirred in raw, so they stay crisp and nutty rather than turning soft. The cream cheese frosting sets slightly as it cools, so it holds its shape on the cake without sliding off.

Mistakes To Avoid

Overmixing the batter after adding the flour toughens the cake. Mix on low speed until the flour just disappears, then stop. A few streaks of flour are fine; keep going and the cake will be dense and rubbery.

Baking the cake on the wrong oven rack or in a dark pan causes uneven browning and a dry top. Use the middle rack and a light-colored metal pan so heat circulates evenly and the top browns gently.

Not bringing the cream cheese and butter to room temperature makes the frosting grainy and lumpy. Cold cream cheese will not blend smoothly with the butter, and you will see little flecks in the finished frosting.

Opening the oven door before 30 minutes have passed lets heat escape and can cause the cake to sink or bake unevenly. Wait until the cake is nearly set before peeking, and even then, open the door slowly to avoid a sudden temperature drop.

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Ingredients

• 2 cups (250 grams) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup crushed pineapple with juice, drained well
• 1 ripe banana, mashed
• 1 cup chopped pecans
• 6 tablespoons (85 grams) butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon vanilla extract

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
3. In a large bowl, whisk together the sugar and oil until combined. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla.
4. Add the drained pineapple and mashed banana to the wet mixture and stir until blended.
5. Add the flour mixture to the wet ingredients and mix on low speed with an electric mixer until the flour just disappears, about 20 seconds. Do not overmix. Fold in the pecans by hand with a spatula.
6. Divide the batter evenly between the two prepared pans and smooth the tops.
7. Bake on the middle oven rack for 32 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs and the top springs back when lightly touched. Do not open the oven door before 30 minutes.
8. Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely, about 1 hour.
9. While the cakes cool, make the frosting. Beat the room-temperature butter and cream cheese together on medium speed for 2 minutes, until light and fluffy. Add the powdered sugar and vanilla and beat on low speed until smooth, about 1 minute. Do not overmix.
10. Place one cake layer on a serving plate. Spread a thin layer of frosting on top, then set the second layer on top. Frost the top and sides of the cake with the remaining frosting. Refrigerate for at least 30 minutes before serving.