The Southern Hummingbird Cake

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Moist, sweet, and irresistibly nostalgic, the Southern Hummingbird Cake is a beloved Southern classic that turns heads and wins hearts. With its tender banana-pineapple spice cake layers, rich cream cheese frosting, and a generous crown of toasted walnuts, this cake is the epitome of comfort and celebration. Whether served at a family gathering, Easter brunch, or simply as an indulgent treat, each slice offers a harmonious blend of fruit, nuts, and spice.

What sets the Hummingbird Cake apart is its texture and flavor complexity. The bananas provide moisture and sweetness, while the crushed pineapple adds a tropical tang. Chopped pecans or walnuts lend crunch, perfectly balanced by the tangy cream cheese frosting. It’s the kind of dessert that feels both rustic and elegant—an heirloom recipe passed down through generations that deserves a spot on your table.

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Ingredients for this Southern Hummingbird Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple in juice (do not drain)
• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 cup chopped walnuts or pecans (plus extra for garnish)
• 1 recipe cream cheese frosting (see below)

Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper circles for easier removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly combined.

Step 3: Add Wet Ingredients

Stir in the eggs, oil, and vanilla extract. Mix until the batter is smooth and fully incorporated.

Step 4: Fold in Fruit and Nuts

Gently fold in the crushed pineapple (with juice), mashed bananas, and chopped nuts. Mix just until combined. Avoid overmixing to keep the cake tender.

Step 5: Bake the Cakes

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 6: Make the Frosting

In a large bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.

Step 7: Assemble the Cake

Once the layers are fully cooled, spread a layer of cream cheese frosting between each cake round. Frost the top and sides of the cake. Decorate with additional chopped walnuts or pecans for a beautiful, rustic finish.

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Frequently Asked Questions

How ripe should the bananas be?

Use very ripe bananas with brown speckles on the peel. The riper they are, the sweeter and more flavorful the cake will be.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two ahead and store them wrapped at room temperature. Frost and assemble the cake the day you plan to serve.

Is it okay to use canned frosting instead?

While homemade cream cheese frosting is highly recommended, canned frosting can be used in a pinch. Just note that the flavor and texture will differ.

Can I make it as a sheet cake instead of layers?

Absolutely! Pour the batter into a greased 9×13-inch baking dish and bake for 35–40 minutes. Cool completely before frosting.

What nuts work best for this recipe?

Traditionally, pecans are used in Southern Hummingbird Cake, but walnuts are a great alternative and often more accessible.

How do I prevent the cake from sticking to the pans?

Greasing and flouring the pans or using parchment paper circles will help release the cakes easily. Letting the cakes cool for 10 minutes before removing them also prevents breakage.

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