Hummingbird Cake
The first Hummingbird Cake recipe was published in Southern Living magazine in 1978 after being submitted by a reader from Greensboro, North Carolina. It became the most requested recipe in the magazine’s history
Hummingbird Cake
Typically dense and moist and very rich and sweet, Hummingbird Cake is a great dessert for parties and get togethers. It will fill you up in a hurry and should be cut in small slices. It is known to induce tummy aches if eaten in too large a quantity.
Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture.
When the Hummingbird Cake was first submitted to Southern Living in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it’s the taste that really keeps us coming back. There are a few rules for success in this recipe that make it truly stand out. First, vegetable oil is used instead of butter to get the moist, quick-bread-like texture of the layers. The original recipe, as printed below, calls for 1 1/2 cups of oil.
Over the years we reprinted the recipe several times and, in keeping with cooking trends of the time, altered the amount of oil and sodium called for in the ingredient list. The quality of the finished product was never altered, however. Second, you need a can of crushed pineapple in its juices (such as Publix Crushed Pineapple in Pineapple Juice), which you will NOT drain. The juices add so much flavor to the cake batter and keeps it incredibly moist. Lastly, always take the time the toast your pecans. It’s a game-changer. Forty years may have passed since we discovered this Southern gem, but we keep making it year after year!
INGREDIENTS
For the cake:
For the cream cheese frosting:
METHOD
Hummingbird Cake
Typically dense and moist and very rich and sweet, Hummingbird Cake is a great dessert for parties and get togethers. It will fill you up in a hurry and should be cut in small slices. It is known to induce tummy aches if eaten in too large a quantity.
Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture.
When the Hummingbird Cake was first submitted to Southern Living in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it’s the taste that really keeps us coming back. There are a few rules for success in this recipe that make it truly stand out. First, vegetable oil is used instead of butter to get the moist, quick-bread-like texture of the layers. The original recipe, as printed below, calls for 1 1/2 cups of oil.
Over the years we reprinted the recipe several times and, in keeping with cooking trends of the time, altered the amount of oil and sodium called for in the ingredient list. The quality of the finished product was never altered, however. Second, you need a can of crushed pineapple in its juices (such as Publix Crushed Pineapple in Pineapple Juice), which you will NOT drain. The juices add so much flavor to the cake batter and keeps it incredibly moist. Lastly, always take the time the toast your pecans. It’s a game-changer. Forty years may have passed since we discovered this Southern gem, but we keep making it year after year!
INGREDIENTS
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder (make sure your baking powder is still fresh!)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 3 large eggs
- 2 cups granulated white sugar
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, with juice
- 2 cups mashed bananas (from 3 to 5 bananas)
- 1 cup finely chopped pecans
For the cream cheese frosting:
- 1 pound cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 pounds (32-ounces) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau or other liquor (see Recipe Note)
- 1 cup roughly chopped pecans, for topping (optional, toasted)
- Edible flowers for garnish (optional)
METHOD
- Preheat the oven to 350° F. Butter and flour three 9-inch round cake pans.
- Whisk together dry ingredients: In a large bowl, vigorously whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).
- Whisk together oil, sugar, eggs, then stir in pineapple, bananas, vanilla, 1 cup of pecans: In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
- Fold wet ingredients into dry: Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients until just combined (do not over-mix).
- Pour into cake pans and bake: Pour the batter into the three prepared cake pans, taking care to divide evenly. Bake at 350°F on center racks of oven for 20 to 25 minutes, or until a toothpick or knife inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pan on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.
- Make the frosting: Beat the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on low speed, add the powdered sugar in small amounts until all is incorporated, then add the Cointreau and vanilla and beat until the frosting is light and fluffy.
- Note: Do not add the powdered sugar while the mixer is set on a high speed, or you will create a snowy mess of sugar all over your kitchen. (Please do not ask me how I know this.)
- Frost the cake: Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake). Spread frosting evenly over the first layer, then repeat with the second and third layers, then frost the sides.
- 3 Sprinkle with chopped pecans: Sprinkle the top completely with the remaining cup of chopped pecans (toasted or un-toasted). Alternatively, press the chopped pecans onto the sides of the cake and leave the top simply frosted.
- This cake is best served the day it's made and can be kept, assembled and frosted, for a few hours before servings. If you need to serve it the next day or if you have leftovers, cover the cake as well as possible and refrigerate it. Remove it from the fridge and let it come up to room temperature for an hour or two before serving.