Make a classic old fashioned cake using this old fashioned hummingbird cake recipe. It’s a southern cake recipe with bananas, pineapple, and pecans.
Make a classic old fashioned cake using this old fashioned hummingbird cake recipe with bananas, pineapple, and pecans with a cream cheese frosting.
Why is this southern cake recipe called a hummingbird cake?
Do you know why this old fashioned cake is called a Hummingbird Cake? No, it’s not made from, nor for hummingbirds. Nor does it resemble a hummingbird. But this old fashioned hummingbird cake is amazingly delicious and so easy.
The history of this southern cake recipe varies depending on the teller. Some say it’s so sweet it can attract hummingbirds, others say it was named after the hummingbird because of the colors of the fruits. But everyone seems to agree, it became popular in the 1970s across the south and possibly originated in Jamaica in the 1960s. I like to believe what a little birdie (maybe it was a hummingbird) told me that every bite makes you “hum” with delight. And that is exactly the sound we made as we were gobbling it up.
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What is an Old Fashioned Hummingbird Cake
It’s a Southern cake recipe that is filled with pineapple, bananas, cinnamon, and pecans. It’s covered with a cream cheese frosting and topped with crushed pecans. We always feel like it’s a spring cake since like hummingbirds it shows up at our home around Easter.
If you enjoy this old fashioned hummingbird cake recipe then see these:
- Caramelized Pear and Pecan Topping over Cheesecake
- Dutch Oven Texas Peach Cobbler
- Knock You Naked Cake
Click HERE to save this old fashioned cake recipe to Pinterest
Hummingbird Cake
Do you know why this cake is called a Hummingbird Cake? No, it’s not made from, nor for hummingbirds. Nor does it resemble a hummingbird. But this old fashioned hummingbird cake recipe is amazingly delicious and so easy.
Servings: 12
Calories: 519kcal
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup canola oil
- 1 1/2 teaspoon vanilla
- 1 8 oz can crushed pineapple undrained
- 1 cup pecans chopped
- 2 bananas chopped
For the Frosting
- 2 8 oz packages cream cheese softened to room temperature
- 1 cup butter softened to room temperature
- 2 16 oz packages powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup pecans for topping
Instructions
- Heat oven to 350 degrees and grease and flour three 9 inch cake pans.
- Mix the dry ingredients in a large mixing bowl. Add the eggs and oil, mix until well combined. (do not beat)
- Stir in the vanilla, pineapple, 1 cup of the chopped pecans and the bananas.
- Spoon the batter into your prepared cake pans and bake for 25-30 minutes.
- Remove from oven and cool pans on wire rack for 10 minutes, remove from pans and cool completely on wire rack.
- Spread cream cheese frosting between the layers and on top and sides of the cake.
- Sprinkle with 1/2 cup of chopped pecans.
For the Frosting
- Beat cream cheese and butter until creamy smooth
- Gradually add powdered sugar and beat until fluffy then mix in vanilla
Nutrition
Calories: 519kcal | Carbohydrates: 64g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 437mg | Potassium: 174mg | Fiber: 3g | Sugar: 37g | Vitamin A: 550IU | Vitamin C: 1.8mg | Calcium: 27mg | Iron: 2mg
This is easily one of my favorite cakes!
Hi! This was amazing! But I would love to try it in a bundt cake pan? What do you think? Thank you!
I have never tried it in a bundt cake pan but I can’t think of a reason why it wouldn’t work. Please let me know if you try it.