Hummingbird Cake (Banana-Pineapple Cake)
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Hummingbird Cake (Banana-Pineapple Cake)
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A traditional recipe and history for southern banana-pineapple spice cake with cream cheese frosting from food historian Gil Marks.
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Ingredients
Batter Ingredients
- 3 cups all-purpose flour 12.75 ounces/360 grams
- 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar 14 ounces/400 grams
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 1/4 cups vegetable oil or peanut oil 9 ounces/260 grams
- 3 large eggs, lightly beaten scant 2/3 cup/5.25 ounces/150 grams
- 2 teaspoons vanilla extract
- 2 cups diced very ripe bananas about 4 medium or 2 large/16 ounces/455 grams
- 1 cup canned crushed pineapple with juice 8 ounces/225 grams
- 1/2 to 1 cup finely chopped pecans or walnuts 2 to 4 ounces/60 to 120 grams
Cream Cheese Frosting Ingredients
- 2 cups cream cheese, softened 16 ounces/445 grams
- 1 cup unsalted butter, softened (65 to 67°F) 2 sticks/8 ounces/225 grams
- About 8 cups confectioners’ sugar, sifted 2 pounds/1 kg
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans or walnuts (optional) 2 ounces/60 grams
Instructions
- Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan.In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- Add the oil, eggs, and vanilla and stir just to mix.
- Fold in the bananas, pineapple (and juice), and nuts. Do not use an electric mixer. (Cover the bananas with the pineapple until ready to use to keep them from turning brown.)
- Divide the batter equally between the prepared pans, smoothing the top. Bake until set in the center and a tester inserted in the center comes out clean, 25 to 30 minutes for 9- by 1½-inch pan; 40 to 50 minutes for 9- by 2-inch round pans; 70 to 80 minutes for a Bundt pan; 40 to 50 minutes for a 13- by 9-inch pan; or about 25 minutes for a jelly-roll pan. Do not over bake; you want a moist cake.
- Let cool in the pan for 10 minutes. After 10 minutes, remove the cakes to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Hummingbird cake tastes even better after standing for a day.
- To make the frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
- Gradually add the sugar and beat until light and fluffy, about 4 minutes. Add the vanilla.
- To assemble: Place a cake layer on a serving plate, spread with a generous stratum of frosting (¾ to 1 cup on top of each layer).
- Top with a second cake layer, spread with frosting, and top with the third cake layer.
- Spread the top and sides of the cake with the remaining frosting. If using, sprinkle the top or sides with the nuts. For a sheet cake or Bundt cake, make half the frosting recipe and simply spread over top and around the sides.
- Refrigerate for at least 1 hour and up to 1 week.
Notes
- You will also need: three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan, non-stick cooking spray, mixing bowls, cooling rack, hand mixer (for frosting only)
- Substitute 1 teaspoon ground nutmeg and ½ teaspoon ground cloves for the cinnamon. Or use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger.
- Substitute 1 teaspoon ground nutmeg and ½ teaspoon ground cloves for the cinnamon. Or use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger.
- Hummingbird Cupcakes: Divide the batter between 16 (2½-inch) cupcake tins lined with paper liners and bake for about 20 minutes. After cooling, spread a layer of the frosting over top.
- Hummingbird Cupcakes: Divide the batter between 16 (2½-inch) cupcake tins lined with paper liners and bake for about 20 minutes. After cooling, spread a layer of the frosting over top.
- Almond Hummingbird Cake: In the batter, substitute 1 cup chopped almonds for the pecans and 1 teaspoon almond extract for the vanilla.
- Almond Hummingbird Cake: In the batter, substitute 1 cup chopped almonds for the pecans and 1 teaspoon almond extract for the vanilla.
- Lower Fat Hummingbird Cake: Reduce the oil to ¼ cup and add ¾ cup unsweetened applesauce.
- Lower Fat Hummingbird Cake: Reduce the oil to ¼ cup and add ¾ cup unsweetened applesauce.
- Bird of Paradise Cake: With the pineapple, add 1 cup (8 ounces/225 grams) canned mandarin oranges.
- Bird of Paradise Cake: With the pineapple, add 1 cup (8 ounces/225 grams) canned mandarin oranges.
- Coconut Hummingbird Cake: Add 1 cup (2.5 ounces/75 grams) shredded coconut to the batter and/or press 1 cup coconut against the top and sides of the frosted cake. For Pina Colada Cake: Omit the bananas.
- Coconut Hummingbird Cake: Add 1 cup (2.5 ounces/75 grams) shredded coconut to the batter and/or press 1 cup coconut against the top and sides of the frosted cake. For Pina Colada Cake: Omit the bananas.
- Coconut Cream Frosting: Reduce the butter to 1/2 cup (1 stick) and add ½ cup sour cream , 1 cup shredded coconut, and ½ teaspoon coconut flavoring.
- Coconut Cream Frosting: Reduce the butter to 1/2 cup (1 stick) and add ½ cup sour cream , 1 cup shredded coconut, and ½ teaspoon coconut flavoring.
- Mango-Pineapple Cake: Substitute 1 peeled, seeded, and chopped mango for the bananas.
- Mango-Pineapple Cake: Substitute 1 peeled, seeded, and chopped mango for the bananas.
- Preacher Cake: Omit the bananas and increase the pineapple (with juice) to 20 ounces (2½ cups) and baking soda to 2 teaspoons.
- Preacher Cake: Omit the bananas and increase the pineapple (with juice) to 20 ounces (2½ cups) and baking soda to 2 teaspoons.
- Ruby-Throated Hummingbird Cake: Add ½ to 1 cup coarsely chopped maraschino cherries or strawberries to the batter.
- Ruby-Throated Hummingbird Cake: Add ½ to 1 cup coarsely chopped maraschino cherries or strawberries to the batter.
Nutrition Information
Show Details
Calories
715kcal
(36%)
Carbohydrates
116g
(39%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Cholesterol
96mg
(32%)
Sodium
332mg
(14%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
93g
(186%)
Vitamin A
820IU
(16%)
Vitamin C
5.8mg
(6%)
Calcium
51mg
(5%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 96mg | 32% |
| Sodium | 332mg | 14% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 93g | 186% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
60 reviews
Excellent
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