The Hummingbird Cake is an iconic dessert from the Southern United States, known for its moist texture and tropical flavor.
Originating from Jamaica in the 1960s, where it was called “Doctor Bird Cake” in honor of the national hummingbird (the swallow-tail hummingbird locally known as doctor bird).
In 1968, the Jamaica Tourist Board exported the hummingbird cake recipe, along with other local Jamaican recipes, dedicated to American consumers to spark interest in visiting the island
It was later introduced to the United States in 1978 thanks to a recipe published in “Southern Living” by Mrs. L.H. Wiggins.
The ingredients include: flour, sugar, salt, vegetable oil, ripe banana, canned pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent.
The Southern cake typically has two or three layers with pecans (or walnuts), and a creamy sweet cream cheese frosting that also fills the layers.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients for a single mold of 9-inch diameter and 3-inch height
- 3 cups flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- to taste cinnamon
- 1 pinch salt
- 3 eggs
- 1 1/4 cups sunflower oil
- 2 cups bananas (ripe)
- 1 cup canned pineapple
- 1 teaspoon vanilla extract
- 1/2 cup pecans (or walnuts)
- 8 oz cream cheese
- 1/2 cup butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pecans (or walnuts)
Tools
- 1 Baking Pan 24 cm
Steps
Preheat the oven to 350°F.
Blend the pineapple with its juice. Chop all the nuts (including those for the frosting).
Grease and flour a round mold of 9-inch diameter and at least 3-inch height.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt.
Add eggs, oil, mashed bananas, pineapple with juice, and vanilla. Mix until smooth.
Gently incorporate 50 grams of pecans.
Pour the batter into the prepared mold and level the surface.
Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the surface begins to darken too much, cover it with aluminum foil halfway through baking.
Allow the cake to cool in the mold for 10 minutes, then turn it out onto a rack and let it cool completely.
Once cooled, slice the cake horizontally in half with a long serrated knife or a cake wire.
Preheat the oven to 350°F.
In a bowl, beat together the cream cheese and butter until smooth.
Add the powdered sugar and vanilla, continuing to beat until spreadable. And half of the nuts (50 grams).
Spread some of the frosting on the bottom half of the cake, cover with the other half and coat the entire cake with the remaining frosting.
Garnish with the remaining pecans.
Storage and Variations:
The cake can be stored in the refrigerator for 3–4 days. Bring it to room temperature before serving.
You can add 1 cup of shredded coconut to the batter for an exotic touch.
FAQ (Questions and Answers)
Can I use two pans instead of one for the hummingbird cake?
Sure, you can use 🍰 two 9-inch round cake pans, typical of American layer cakes.
➡️ You can also use a single rectangular pan about 9×13 inches (like those for sheet cakes), but in this case, consider a slightly longer baking time (35–40 minutes) and check the doneness with a toothpick.
➡️ If you want to adapt it to a single 10-inch round pan, you can slightly reduce the quantities by about 15% or simply keep in mind that it will be taller.
