This soon to be your-new-favorite Hummingbird Cake blends the flavors of carrot cake and banana bread into a mouthwatering dessert you are sure to fall in love with (as will all you serve it to)!
I read no further than the title of this recipe, The Best Hummingbird Cake, in the now defunct Country Home magazine before becoming completely smitten, tearing it out and stashing it in my ‘to make’ binder (the old school version of a Pinterest board). I added the ‘best’ to the title after playing around with the recipe landing squarely on a cake I feel sure you’ll love.
Despite the sound of the magazine title, the magazine was cool. No gingham bonnets or cow milking tutorials.
It played to the hip, young shabby chic loving crowd who liked distressed authentic finds, interesting current recipes with approachable charm, and who sought to bring a rural feeling vibe into their urbanized lives.
I had no imagination of what Hummingbird Cake would be like and I did not care. Nor did the girl at my neighborhood grocery store who gawked at the recipe title I had in hand at the check out counter and gasped ‘Hummingbird Cake!
I don’t even know what that is but I want to make it….NOW!’ A kindred victim of good recipe titling.
What IS Hummingbird Cake?
I can now tell you Hummingbird Cake is a perfect marriage between Banana Bread and Carrot Cake flavors (there is no carrot in the cake).
Lighter than carrot cake, almost crumbly (though still in a moist way) yet bearing the distinct (though not overpowering) flavor of banana. It has a Cream Cheese Pecan frosting which gives a nod toward the Carrot Cake family and the look of something you’d find in a fairy glen.
After some researching I learned the origins of Hummingbird Cake are from the south and really from Jamaica where the Hummingbird is the national bird!
I set out to make the cake on a snowy day, seemingly perfect for baking. And one might expect an ethereal baking experience when making something like Hummingbird Cake; light, airy and magical.
Though the recipe was easy I somehow was over or under caffeinated and it quickly turned into a daylong episode of the Marx Brothers. The oven door would not close leading me to believe the racks inside were from the other oven.
Which then lead to me pulling them out from a fully heated oven, burning my hand only to learn the oven door just did not close all the way, period.
I then began to bake the batter which seemed a bit ‘wet’ only to realize I’d not put in the flour portion of the recipe. This I realized half way through the baking of the cake layers.
The second making of the cake was much quicker and fortunately did not end in me burning anything down which would have been completely understandable from Round 1.
Once the three layers of cake came out of the oven everything slowed to veritable reenactment of normalcy and proceeded smoothly from there.
Hummingbird Cake: Homey Flavors and Look
I love the look of this cake. It is earthy, rustic but charming at the same time.
The recipe provides for enough frosting to lightly frost between the layers and though visually more might seem better, the flavors are perfectly balanced. To me it has the look and taste of a cool weather cake; light cinnamon, roasted bananas and the cream cheese frosting.
If you like the idea of Hummingbird Cake I think you’d love Italian Cream Cake and Happy Day Cake with Strawberry Whipped Cream Frosting too! Banana lovers will love this Banana Pudding Poke Cake too.
They are a bit out of the ordinary and easy to make! It’s fun to add an unexpected dessert to make a meal special don’t you agree?
This Best Hummingbird Cake recipe has been one of the most popular recipes on BoulderLocavore.com since it was published for good reason!
It is a wonderful mix of flavors (think banana bread meets carrot cake…..without the actual carrots, and some pineapple too) that are unlike any other cake. It is sure to become a favorite!
Over the years I’ve received so many reader emails and comments on this Hummingbird Cake recipe, sharing how good it was and the occasions it has made so special.
The blend of warming flavors, wholesome ingredients and an element of surprise from more mainstream cakes, really makes it a family and event favorite. I hope you’ll find the same!
Supplies & Tools for Making this Hummingbird Cake Recipe
Most of these items needed for this Hummingbird Cake recipe are normal staples in the kitchen!
- Rimmed Baking Sheet (to roast the bananas)
- 3 9-inch Cake Pans
- Parchment Paper
- Flour Sifter
- Small, medium and large mixing bowls
- Standing Mixer (or hand held mixer)
- Potato Masher(to crush the pineapple)
- Whisk
- Cake Plate or Cake Stand (for serving)
If you’ve tried this Hummingbird Cake recipe or any other recipe on BoulderLocavore.com please don’t forget to RATE THE RECIPE below!
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How to Make this Hummingbird Cake Recipe – Step by Step:
The Best Hummingbird Cake
Ingredients
Ingredients for the Hummingbird Cake:
- 3 cups flour (gluten free or regular)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs , room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh pineapple , crushed (see below)
- 2 cups roasted bananas* , mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
- 1 cup chopped pecans
- Parchment paper to line bottom of the cake pan
Ingredients for Cream Cheese Frosting:
- 1 ½ sticks unsalted butter , chilled
- 3-8 ounce packages of cream cheese , chilled
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar , sifted
- 1 ½ cups finely chopped pecans
Instructions
Instructions to make Hummingbird Cake:
- Preheat the oven to 350 degrees.
- *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.
- Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
- In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
- In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
- Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
- Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
- To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
- Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
- Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
Instructions for Cream Cheese Frosting:
- Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
- Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
- Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
- Fold in pecans by hand.
Instructions for Cake Assembly:
- Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
- Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
- Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
- 4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!
Recipe Notes
Adapted from Country Home magazine (2008)
the Junkie book says
wow you make it sound and look ethereal. with a lil pain much gain! hmmm so how long do you take to finish a cake like that?
Boulder Locavore says
Hi Thoma. Are you meaning how long does it take to complete making it (that is about 1 1/2 hours) or to eat it all (that is not nearly done!)?
Liam @ Is Butter a Carb? says
Fantastic recipe! I love banana bread but I'm not too keen on carrot cake. This recipe is going on my “to-bake” list. Great post! Have a Happy Sunday 🙂
Boulder Locavore says
Happy Sunday to you Liam. Depending on what you don't love about Carrot Cake this may be the answer for you! It does not have carrot, is not as dense but has some of the signature flavors such as cinnamon and the cream cheese frosting. Give it a go!
Lori says
This looks lovely. In Jamaica there is a frozen drink called the Hummingbird – banana, strawberry and a hint of chocolate and coffee. I always wonder if the hummingbird cake has any of the same origins even though the flavors are slightly different. Regardless, I could go for a piece of this right now!
Boulder Locavore says
Lori you inspired me to do a bit of sleuthing! I've been so doe-eyed over this cake I had not peeked into its roots which I love to do. It seems you are correct! It has been a Southern cake in the U.S. but is traced back to Jamaica where the national bird is a hummingbird. Here is more on that: http://www.foodtimeline.org/foodcakes.html#hummingbird Thanks for your prompt!
pattypan.2 says
Hi Toni
Thank youi for that recipe it sounds wonderful. I absolutley adore carrott cake in any event, which this cake is reminiscent of on the outside at least. The combination of the banana and pineapple really does sound exotic. I adore bananas. however I cannot eat bananas raw as I have a sensitivity to them, but I am hopeful on this recipe. It has gone into my recipe collection book (handwritten one) for me to have a go at in the future.
Thank you for sharing. I hope you are keeping well.
Pattypan
x
Boulder Locavore says
Pattypan! It seems auspicious that you would visit for this recipe as you are one of the more magical people I've come upon in the past year! What a perfect pairing with this cake. You are right, it has a look and some flavors that are definitely like Carrot Cake. I found the texture to be lighter than most I've had and don't know if that is using the gluten-free flour I did or how it is in general. The roasting of the bananas is something you should tuck away. It released a different and sweeter flavor I think than just using bananas which have turned to sugar (I changed that from the original recipe). You might find it does you well for your sensitivity and you could use it other ways. So great to hear from you!
Anonymous says
I loved the Hummingbird cocktails in Jamaica!!! If I remember correctly, they also contained rum cream which has a similar texture to Baileys Irish Cream.
Connie Findley says
I finally made this cake today, and if it were any better, it would be illegal! I'm taking it to a farm gathering tonight and it will be enjoyed by the masses. Thanks for another great recipe Toni!
Boulder Locavore says
I'm so thrilled! It is a very unique cake. Didn't last long in my house.
Frances says
One look at this cake and I instantly want to devour it. I am looking forward to trying out this recipe. Thanks for posting.
Rachel says
I just made this because my boyfriend was wanting banana bread! it is so moist & i realized half way through there is even NO BUTTER ??!! in the recipe… it is so good regardless letting it sit and then i will chomp it down!!!!
thank!
Boulder Locavore says
You'll be surprised at how full flavored, moist and delicious it is Rachel!
Rachel says
i really despise pineapples and love carrot cake and banana bread – any ways to make it more carrot-y without the pineapples?
Boulder Locavore says
Hi Rachel. Sounds like an opportunity for some kitchen experimentation! I will note the pineapple flavor is not very pronounced in the cake but if you really don’t like pineapple even subtle flavor might be too much for you. If I were you I might look at some carrot cake recipes for the carrot volume used and perhaps try switching the pineapple for shredded carrot. The other flavors definitely would support carrot in the cake. If you try it let me know how it turns out!
Christy says
I'm pretty sure I'm going to have to try it the way you described — not because I dislike pineapple, but because the description of a cross between carrot cake and banana bread had me really hoping there was carrot it in. Plus I don't have any pineapple on hand. Sounds lovely either way, though!
Boulder Locavore says
Christy I certainly did not mean to be a tease in referencing the carrot cake flavor without any carrots! I actually never taste the carrots in carrot cake but rather find the signature of the spices with the cream cheese frosting 'tell tale' to that cake. Will you let me know how yours turns out? It's a lovely cake and I'm sure it could be migrated to be closer to a carrot cake if that is what you enjoy.
Danielle says
I don't think anything I can type here would be worthy enough to describe how amazing this cake is… I made it today for my hubby for father's day. After a very small family cookout, the entire cake was gone… enough said.
Boulder Locavore says
Yipee! Don't you love finding a new favorite cake? Hope your husband had a wonderful day and thank you for taking the time to leave your comment!
Unknown says
This cake sounds delish! What is the importance of fresh pineapple? Could I use canned successfully? How ripe are the bananas? Are they at the 'better make banana bread' stage or with roasting, are well freckled bananas okay? And finally, I would like to make as 9×13 pan size. Would you cut the recipe in half?
Boulder Locavore says
Hi! I'll first say I think experimentation in baking can lead to fabulous things so I'll do my best to answer your questions but also encourage if you want to swap things out and see what you think, go for it!
Fresh pineapple has a very different flavor, texture and liquid content than canned pineapple. The end texture of the fresh pineapple crushed is different than purchased, canned 'crushed pinapple'. I would be concerned the higher liquid content in the canned pineapple might affect the consistency of the cake. Also I think one thing that makes this cake so special is the freshness of the ingredients. I have only made it this way so could not comment on whether substituting canned pineapple would be successful as you've asked.
The bananas can just be normal-ripe. I would not buy them green (on the verge of ripening)or spotted but normal. The roasting process ripens them and imparts a different flavor than using the 'banana bread bananas'. Here is a link to the roasting with photos I did for a gorgeous Banana Pudding so you can see what they looked like before and after: https://boulderlocavore.com/2011/08/banana-pudding-homage-to-chef-alex.html
I unfortunately have only made the cake with the three layers personally feeling the eccentric appearance really adds to the charm of the cake. I did google your question and found these great links for cake pan conversions: https://allrecipes.com/howto/cake-pan-size-conversions/ and https://baking.about.com/od/hintsandtips/f/What-Are-The-Baking-Times-For-Different-Sized-Cake-Pans.htm Of course I cannot vouch for how converting this format would work in a sheet pan so perhaps an experiment is in order! I'm unsure about the time conversion in the larger pan so hopefully the second link and watching it closely will yeild fabulous results.
Hope that help! Do let me know how it turns out!
... says
OMG!!!!!! This sounds like the most incredible cake I've ever found. I have to try it right away.
Jess says
My family has been making this cake for years.
Laura says
Hi. You say it's best made a day before serving, would you store it in the fridge or out on the counter? (It's winter here in Australia so it wouldn't get hot out on the counter) Would you wrap it in cling film or put in air tight container. SO excited to try this out 🙂 Laura
Boulder Locavore says
Hi Laura! I'm glad you are so excited and know you'll be pleased with the result! When I made it, I had it on the cake pan with a glass dome top and candidly had it in my garage as I did not have space in my fridge and felt it should be refrigerated due to the cream cheese frosting! It was the dead of winter in Colorado so the garage offered refrigerator-like conditions. My concern would be the dairy in the icing leaving it out in a room temperature setting. I did some internet checking and there seems a mixed thought about leaving cakes out with cream cheese frosting however some baking professionals advise against it. Perhaps you too have a space where you live that is chilly enough to replicate a fridge if you don’t have space in yours?
.... says
This cake sounds and looks delicious!! I can't wait to make it, my son has a severe nut allergy. Any good substitutes for the pecans?
Boulder Locavore says
Is he able to eat seeds? My first thought was the consistency of the pecans chopped could be replicated by a chopped meats of sunflower seeds. The taste the pecans contribute would not be there but there is enough going on with the cake flavor-wise that something providing the consistency of a nut with a mild flavor would be my best suggestion.
The other option if seeds are also a problem is to omit that portion and proceed with the frosting without the pecans. It will still be incredibly delicious!
jessicaryanne says
This looks so delicious. I'm doing a locavore challenge of my own. I enjoy flipping through your site for inspiration. Really want to try this cake some day!
Boulder Locavore says
Good for you! I really found focusing on eating locally and seasonally has elevated my appreciation for my food and has connected me with completely different food resources than if I were to eat completely disconnected from the seasons. Also after going 100% locavore (for meat, dairy and produce; some things like gluten free grains really can't be found in CO so I did not restrict those) I found using that as a guide but not completely excluding occaisional non-local purchases works well. Otherwise I'd never be able to make a cake like this! What a shame that would be!
RecipeNewZ says
I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).
I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.
It's called RecipeNewZ (with Z) –
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂
Rosie Kelly says
How do you think this would work as cupcakes?
Boulder Locavore says
I think it would be good. The cake is light and almost crumbly as I mentioned so the cake format really works well for that being in a larger piece eaten with a fork thought I'd try making cupcakes. I might suggest experimenting with a small batchrather than making the full recipe, filling the baking cups 2/3 full.
If you scroll up in the comments I shared 2 links with a prior commenter that talk about converting one cake form to another (cake pan volume equivalence) as well as suggested baking times when changing a cake to a different form. Let me know how it works!
Boulder Locavore says
Rosie I'm thrilled and thank you for taking the time to comment. This recipe is very popular with lots of people asking about how to tweak it in size so your comment will help others considering doing cupcakes. It really is a charming cake isn't it? I really fell in love with this one.
Rosie says
So I made the cupcakes this afternoon and I must tell you that they turned out SOOOO good!! I didn't change a thing. My oven runs a little high so I baked the cupcakes at 325F for 15 mins! The icing is so yummy. I could just sit and eat it out of the bowl! lol Thank you for this yummy recipe!!
Denise says
I can't wait to try this recipe. Can you tell me whether or not the taste is similar to banana bread? We are celebrating my mother-in-law's birthday this weekend and this cake looks tasty. However, my MIL doesn't like banana bread.
Boulder Locavore says
Hi Denise. There is definitely a flavor similar to banana bread (crossed wiht the seasoning of carrot cake).
What I might suggest that is very fun is the Happy Day Cake (https://boulderlocavore.com/2012/02/happy-day-cake-with-strawberry-whipped.html), the Italian Cream Cake (https://boulderlocavore.com/2012/02/italian-cream-cake.html) or the Tres Leches Cake (https://boulderlocavore.com/2012/01/tres-leches-cake.html). They are all flavorful but none have banana.
The Happy Day Cake I made with a Strawberry Whipped Cream frosting. It's light and festive. A friend who reads my blog asked for one for her birthday and her entire family devoured it joyfully! Italian Cream Cake does have a nut element so it has some similarity to Hummingbird Cake but again without the strong banana or spice flavors. Tres Leches is as it sounds 'three milks'. The cake is essentially soaked with milk and has a unique texture and beautiful flavor. If you are looking for a traditional cake one of the first two might be great!
Gluten Free Eater/Baker says
Hello, I am a GF eater/baker. Have you tried this recipe with a gluten free flour mix (such as Bob's Red Mill)?? I would like to try making it GF as the recipe suggests is possible but before I go to all the work and spend the money for the ingredients, I thought I'd ask about it. Thanks!
Boulder Locavore says
Hi! Everything I make on my blog I make gluten free. I include options for gluten and GF since everyone is different. I either use King Aurthur's GF blend or a blend I make myself. I personally do not care for blends with GarFava flour finding the taste to be a bit 'beaney' and green for my liking. I have a feeling it might bind better than some GF flours but I really feel the taste interferes with most of the baking I've done.
Which ever GF flour blend YOU like, I'd say use it! The cake in the photos is a GF Hummingbird Cake (and was perfect).
Gluten Free Eater/Baker says
Great! Thank you!
Also, I noticed the recipe calls for vegetable oil…have you ever tried substituting 1 cup applesauce? I sub applesauce for oil in some recipes but again, I am wondering if you have tried it with success or if you would suggest sticking to the recipe and using oil?
Thanks!
Boulder Locavore says
This recipe is pretty perfect so I have not changed anything after making it as it's written above. Love experimenting though; maybe you should try it out?
I actually have never substituted applesauce for oil in any recipe so am not familiar with how that shifts the recipe either. Please did let me know if you try it how it works out!
Arizona Girl says
You should try adding 2 TBS of cinnamon to the frosting- it makes it super yummy.
Boulder Locavore says
What a great idea! I'll keep that in mind. I love the balanced flavors in this cake-frosting combo but I think that would be great for a regular carrot cake. If you try it please let me know how it turned out!
Denise Joy says
I think I will make this, it looks so good! But I'm making mine a vegan alternative! I'll let you know how it turns out…
Boulder Locavore says
That sounds great! I always feel people need to make recipes fit for their needs. Please do let me know how it turns out and what you changed!
julie says
Hi! You know I love cooking but I do not have a sweet tooth. So I stayed away from baking, altho I've always wanted to try something interesting. But seeing this cake (from Gojee), I cannot take my eyes off! I Love the promise of the flavors that a banana-carrot-cream cheese-pecans and cinnamon! I suddenly became excited to try and make one for my family! I have not baked anything before so hopefully I can do this.
Thank you very much for sharing this recipe! I suddenly became inspired! 🙂
Boulder Locavore says
First Julie I'm so flattered and excited for you! Nothing like being inspired. It is an ambitious first project but providing all the terminology makes sense to you I don't see why you should not attempt it! It is not a fussy cake to bake just has a number of steps. Also it is not an uber sweet cake, more of a rustic sweetness I'd say, so you will probably really love it.
To be clear as well, there are no carrots in the cake but it has the spice flavorings of a carrot cake as well as the color and texture reminded me of carrot cake. As you may have noted in the comments, readers are now looping back after making it themselves and sharing their fabulous results. I'm sure you'll have the same!
Carol Mattachione says
Oh, one other thing I enjoyed when making this cake…..although I love my Kitchen Aid Mixer, this cake comes together beautifully with nothing but mixing bowls and wooden spoons! It’s rustic and a joy to make, and I have to thank you for posting this recipe for the rest of us – WHAT FUN to make, and what a JOY to eat and share ♥
linzfrentrop says
Oh what a fantastic cake! I made it over the weekend. And it was gone within a day! I'd never heard of roasting bananas, but it seemed to really bring out their flavor and made them slightly more juicy. I'll give that a try next time I make banana bread even! Beautiful photos, I like that metal cake pan. 🙂 Thanks for posting, I'm happily adding this to my personal recipe collection. And I look forward to putting it on my blog (with proper accolades of course!).
Boulder Locavore says
I'm so glad to hear the outcome of your baking! It's really a special cake. I began roasting bananas for recipes calling for bananas while ago and feel it does deepen the flavor as well as allows 'instant ripening' so you don't have to wait.
Thank you for your kind remarks about the photos. You are cetainly welcome to link back to the recipe on your own blog though I'd request you do not reproduce it as posted here. One thing I've done with recipes I love and don't change when making them is make the dish, take my own photos to share on my blog and link to the original recipe for my readers. Maybe that would work for you too?
Megan Anderson says
I just made this recipe (I also went the cupcake route) and the cake is soooo good! I was able to get about 2 dozen cupcakes out of the batter—no changes. I did have to cook mine for 25 minutes at 350 though. I took one readers suggestion and added cinnamon to the frosting—also really good! I only use two packs of cream cheese though since I wasn't frosting any layers.
Thanks for the recipe!!
Megan Anderson says
I'm just finishing up with making this recipe (I also went the cupcake route) and it turned out so good! So delicious. The recipe above make about 2 dozen cupcakes (I actually got 26), and I ended up taking one reader's suggestion of adding cinnamon to the frosting. I had to bake my cupcakes at 350 for 25 minutes.
Thanks for the recipe!!
Boulder Locavore says
Megan I'm sorry I missed your comment earlier. So glad to hear the cupcakes worked out! I appreciate the details as I'm sure will other readers considering doing something similar. Thanks for taking the time to leave the info!
Mathilde says
Hello !
Thank you so much for your recipe, the result was absolutely delicious. (that is what also made me hate this cake : i couldn't stop eating it !)
Really, it was yummee. I only did two floor, and it still look terrifically appetizing.
For the icing, could you explain me what is the use of the butter ?
I had to do some more as I didn't have enough to cover all the cake, but the second time I did it without butter and the result was pretty similar (in fact, no difference at all). I tried with adding the cinammon to the vanilla and it tasted really good.
I also added a drop of orange juice, as it seemed too vanilly to the smell (and my vanilla essence was maybe a bit old). I'm not sure if it made any change to the taste, but at least I can say it didn't spoil it at all.
Anyway, thanks again and bon appétit !
Boulder Locavore says
Hi Mathilde. Cream cheese frosting is essentially a butter cream frosting with cream chesse in it. In addition to building the structure, texture and flavor in the frosting the butter counteracts the 'tang' of the cream cheese.
As I mentioned in the recipe the volume of the frosting makes for very thin layers of frosting between the cake layers which I found was perfect not to make it too rich. It is not intended to make a thick frosting layer as with traditional cakes. But frosting is personal so I'm glad if you wanted more you made some additional to frost it as you like.
I think it's great that you experimented with what works for you! That to me is the fun and beauty of baking. Also other readers will appreciate to see what you did I'm sure. It sounds like everything turned out great with your modifications! Thanks so much for leaving your comment.
Naomi says
I made this cake on Sunday and it was a huge hit. Everyone that ate it LOVED it. I only have a couple of questions and one comment to add. People said that the frosting could maybe be slightly sweeter. Would you recommend adding a touch more sugar? Also, I have been researching other versions of the recipe just to compare and all other recipes I find use canned pineapple and don't roast the banana, and some don't even use brown sugar. I love your recipe and I'm only following yours but I'm curious the reasons for fresh pineapple, the roasted banana and the brown sugar and not just white sugar? I have to stress that I'm not changing anything you've done just curious why you use these methods? Thank you!
Toni @ Boulder Locavore says
Hi Naomi! Sorry for the delay in responding. Have been traveling with little internet access.
On the sweetness I find this is so personal! I felt it was just right and would have gone over the top to sweeten the frosting more but again that is really dependent on one's personal palate. I would experiment with adding more sugar to the frosting to see if that better meets your needs. You may find that adding too much sugar thickens the frosting to the point of making it difficult to spread. If so I'd add a bit of water (start by the teaspoon full) or even juice to get the frosting to the desired, spreadable consistency.
On the use of fresh pineapple it's all about the texture, moisture level and flavor. If you were to crush fresh pineapple and hold it next to canned crushed pineapple you would note the canned pineapple does not have the same texture, is more 'soggy' for lack of a better term and the flavor is different. Having said that I'm one who loves kitchen experiments and think you should play around to see what works best for you and your cake-eaters! Certainly using canned pineapple takes less time.
I prefer roasted bananas for the flavor. They bear a similar consistency to a naturally ripened banana but their flavor is enhanced by the roasting where a naturally ripened banana becomes densely sweet with a different flavor. Again I do think it's great to experiment! I'm delighted to answer any of your questions and encourage playing around to see what works best for you!
On the sugar it is a flavor thing. Brown and white sugar taste differently. Combining them will yield a different flavor profile than just using white sugar. Delighted you made the cake and are so curious to learn more!
Annie in Nova Scotia says
Oh My..the name of this cake caught my attention, but then after reading through the recipe and reviews, I can hardly wait to try this! Definately for my next Pot Luck. Thank you so much for sharing & presenting the recipe in such a great way!
PS.Gotta love Pintrest !
Leah says
Hi, this cake looks amazing! A great combination of my two favourites, I can't wait to make it! But (this might sound a bit odd) I'm in New Zealand & we have different measurements so I was just wondering how much is a stick of butter in weight? Ounces, grams or cups I understand, but not sticks… Thank you so much!
Toni @ Boulder Locavore says
Hi Leah! My apologies for not making the recipe more internationally friendly! A stick of butter in the U.S. is 4 ounces in weight which is 113 grams. Hope that helps and thanks for the prompt!
Leah says
Fantastic!! Thank you so much – My mouth is watering just thinking about this cake… Yum!
Chelsea says
This sounds delicious! I saved it, I will definitely be trying this soon!
Traci says
This cake sounds wonderful, but will it work as a 9×13 cake?
Toni | Boulder Locavore says
Hi Traci. I have only made the cake in the three layer format though a prior commenter asked the same thing and I supplied these conversion links to allow you to experiment making it in a one layer pan if you like: https://allrecipes.com/howto/cake-pan-size-conversions/ and https://baking.about.com/od/hintsandtips/f/What-Are-The-Baking-Times-For-Different-Sized-Cake-Pans.htm. These instruct on coverting cakes from one form to another and how to adjust baking times. I DO know another reader experimented with making them into cupcakes and was very pleased with the end result. Do let me know how it turns out!
Annie says
Thank You ! Thank You! Thank You!
You are adsolutely right, this recipie is pretty perfect the way it is! Loved making this and it’s just a show stopper! I made it this weekend as a “test run” before our Thanksgiving dinner in 2 weeks time ( Canada, so we are early!) .The only thing I did different is to make it in 2 pans because I simply did not have a 3rd pan!
Toni | Boulder Locavore says
Annie I’m thrilled the test run was such a smash. It really is a unique recipe and stands up to adaptations and changing it’s size well it seems. I hope your Thanksgiving was wonderful and that your crew was thrilled your dessert!
Jamaise says
I saw this on Pinterest tonight & sent my honey out to get nuts – we used walnuts instead. It was so easy & so yummy. And, I made it gluten free – can NOT tell a bit. 5 star – thank you!
Toni | Boulder Locavore says
Thank you Jamaise for the report! I too make everything gluten free (all the recipes here are either GF normally or have a modification noted). I am GF but try to be thoughtful also to those who are not. I’m so glad you liked it! I really appreciate you taking the time to let me know how it worked for you.
Heather Morgan says
This sounds great. I am going to try it this week, and if it works out I’m going to use it for my son’s first birthday cake (sans the nuts). This will be a great alternative to the plain, sugery cakes usually used for birthday cake.
Toni | Boulder Locavore says
Awwwwwe! Heather I’m so touched by your comment and am sure I did not have anything this great for my first birthday! If you read the comments on this cake you saw it is well-loved and has been adapted to reader’s preferences, eating needs and different sizes. I’m sure even without the nuts it will be a hit! Please let me know if you make it how it goes over, especially with your little man!
sharon barton says
I want to make this cake for Thanksgiving , it sounds wonderful ! I have never roasted bananas ….so how do you do this ?
Toni | Boulder Locavore says
Hi Sharon. I have no doubt this will be a huge hit at your Thanksgiving table! If you look at Step 2 in the instructions for making the cake it instructs on how to roast the bananas. Enjoy and let me know if you have any other questions!
Esha says
Hi..i made this cake for my hubby’s bday yesterday..it was amazingly good n we loved it 🙂 Thanx for sharing such a great recipie!!!
Although I’ve one concern..mine was not moist, it was bit dry 🙁
Can u plz guide me how to get moist cake? I used canned pineapple, is this be the cause of dry cake??
One more thing. Cream cheese pecan icing was sinfully delicious…I even ate it with spoon 🙂 Thanx again .
Toni | Boulder Locavore says
Hi Esha. I’m puzzled by the cake being dry as I’ve not experienced that and back at altitude where I would think it might be more of a risk. Could you describe any alterations you make to the recipe? You used canned pineapple; was it crushed and did you crush it more? If you can fill me in more I’d be happy to see if I can help you figure out what happened. Normally it is quite a moist cake. Tell me more!
Esha says
Thanx for ur concern..so here are some details, I used pineapple chunk can but crushed it with fork before adding to batter. One change I made was to use. Powdered sugar instead of granulated but I increased its amount to 1-1/2cup..follow rest of the recipie as is. Bake the batter in three 8-1/2 round pans for almost 40 min ( when from center tooth pick came out clean ) Hope u can help me now.
Except from my previously mentioned issue we love love love the cake n I want to make it again soon soo badly.
Thanx.
Toni | Boulder Locavore says
Hi Esha. My guess is that your issue is from substituting confectioner’s sugar for granulated sugar. Though a cup of each is the same in volume, their weight is quite different for the two and I’d wonder by increasing the confectioner’s sugar amount might cause the balance of ingredient moisture to become out of whack. I don’t know for sure but based on what you described that’s my guess. Also the flavor of the sugars are different so I’d guess it actually did not taste the same as the original recipe either.
I would suggest if you would like to make the cake again that you follow the ingredient list and amounts listed in the recipe and see what happens. As you probably noted in the comments this recipe has been made by many people and you are the first to mention dryness; which I too have not experienced making the cake by the original recipe.
Hope that helps!
Esha says
Thanx …ll surely make this cake again with original recipie soon.
Really appreciate ur effort to guide me, Thanx again.
jenniferro10 says
This cake is famous in the South of the US, in general, but in the Atlanta area, in particular. Scott Peacock, of Watershed Restaurant and several cookbooks, has made this cake his hallmark. I have given away dozens as gifts. If any of you are ever in the Atlanta area, you should check out Watershed. I hear it has changed locations recently.
Desiree Crooks says
OMG!!!! Talk about making me drool all over the keyboard….Man i cannot WAIT to make this…and i am in FULL HOLILDAY baking mode too!!!!! I loved that magazine too so its sad to know its gone…They get us hooked and them DROP us like hot potatoes….oh…potatos…potato bread!!! OK gotta go bake now!!!!!!!!!
Sue says
I made this for our Christmas Party at work and it was a big hit.. I walked away to get some food, came back to the cake there was about a piece that was about 5″ left.. One guy asked me for the recipe… Everyone said, it was really good.. I had a smile on my face cause this is the first time I made this… I’ll be making this again for sure… 🙂
Toni Dash says
How fun Sue! As you may have noted from other comments this is a well loved recipe. It is unique too so I’m glad it made you the most popular at the party! Happy Holidays and thank you for sharing!
Marla says
Hi, I have 6 bananas that are ready to mash for banana bread and I thought of making this instead because I am ready to try it out. I noticed the recipe says roasted bananas… would it work with the mashed bananas too? I don’t want to waste my bananas! 🙂 Thanks
Toni Dash says
Yes I’m sure it will work and be fantastic! The roasting of the bananas changes the flavor a bit but your bananas will be fine. Roasting is a great way to hasten the ripening too but it sounds that you are all set in that department!
Marianne says
I just made this today and am so excited about it. I won’t be able to try it until tomorrow (its for a party) but I wanted to tell you that I adapted it some. I used half buckwheat flour and for the frosting, I added about 1/4 cup of coconut milk to soften it. The frosting is really yummy, and I was thinking of sprinkling some fresh coconut on it too. Thanks for the recipe!
Robyn says
How was it?
Marianne says
It turned out awesome! The cake was so moist and delicious and the frosting was extra creamy and really yummy with the coconut. I also sprinkled fresh organic coconut on top, and will definitely be making it like this again. Couldn’t really tell there was buckwheat in the cake which was fine…I was hoping to make it a little healthier without necessarily tasting that way. Thanks so much for the recipe!
Diane says
good idea re the coconut. I actually had the same idea, but didn’t have any in my pantry. would love to make a lower-cal version of this cake!
Diane says
Well, my husband brought home canned pineapple, rather than fresh. I am assuming that is why it is taking so long to cook…oh well, hopefully it will just be super-moist!
I had no idea that roasting the bananas would hasten the ripening process. Excellent!
Toni Dash says
Though I have not made the cake with canned pineapple Diane it is a very forgiving cake as you can see from the prior comments where people have tweaked the ingredients and size! Hopefully you drained it well and it will be delicious! The roasting also changes the flavor so the bananas taste much more robust rather than just sugary as naturally ripened bananas can.
Amanda V. says
Perhaps this is an odd question, but I am wondering how tall the finished cake is? I need to be able to fit it into a 5 in. tall box. THANKS!
Toni Dash says
Hi Amanda! I (sadly) don’t have a Hummingbird Cake on hand right now however a cake pan is 1 1/2 inches high and the cake bakes a bit higher than that. 3 layers along with 1/8 inch icing in between layers and a good coat of frosting on top as well as whatever you’d place it on; I think it would be tight. If you are committed to your box you might reduce the cake recipe by a 1/3 and only make it two layers? I completely understand having the perfect container and working the cake into it. I’d be concerned the original recipe might be too tall for you!
Elizabeth M says
I’m wondering why the first layer is placed upside down. Please forgive my ignorance. I’m not much of a baker.
Toni Dash says
Hi Elizabeth. Placing the first layer upside down provides the two flat sides of each the first and second layers will be facing each other which allows a more uniform application of frosting between them.
Carol Mattachione says
I could not RESIST making this cake, after reading your description! I made it the very next day, and it looks EXACTLY like the one posted!!!! This is the BEST CAKE I’ve ever tasted – and let me say, I’ve baked and tasted a LOT of cakes in my day. Roasting the bananas is genius. They are creamy and wonderful. This cake could feed a lot of people, as just a tiny slice is very satisfying and filling. I shared with family, gave some to our neighbors, and still had plenty for my husband and I to indulge in each night for a week. This cake must weigh at least 5 lbs….so you can just imagine all the wonderful ingredients that transform it from a ho hum every day cake into the most delicious creation you’ll ever make – and one that you’ll want to make again and again for those special people in your life ♥
Toni Dash says
Carol I think I just got my Valentine for the season! What a lovely comment and thank you for the time in sharing so many details! Roasting bananas is a totally different thing than aged bananas isn’t it?! So simple but such an ‘upgrade’. Thanks again!
Season says
Can this be made as is but in a 9×13 pan instead of the round pans as I don’t have any.. And would I still need the same amount of frosting.
Toni Dash says
Hi Season. I have only made the cake as a layer cake as described in the recipe however if you look through the comments you’ll note readers have made it in different pans all with great success. Here is a link to a baking pan conversaion chart which would help you calculate the size difference: https://allrecipes.com/howto/cake-pan-size-conversions/.
Intuitively I would think you would need less frosting; maybe 2/3’s what is used for a layer cake? I think that will require some experimentation on your part! If it were me, I would have enough ingredients to make the whole batch but maybe start with 2/3’s the called for amounts. If you need more you can always use the remaining ingredients to make a 1/3 more. Let me know how it turns out!
barvs says
Thanks for sharing the recipe 😀 I’m planning to make this for my dad’s birthday. I was wondering though… if I want to have only half of the servings, can I simply just halve the recipe or do I have to keep or adjust some of the ingredients? There’s only three of us so I don’t want to make a big one.
Toni Dash says
Hi Barvs. I have only made the recipe as detailed here but you’ll note many reader comments having changed the cake into a different size, whether it be cupcakes or a sheet cake. Do you want it to be a layer cake? You could try to make it by halving the ingredients and I’d guess you would get a short layer cake (you would need to modify the cooking time too to not over cook the layers). Or perhaps cut it back by a 1/3 and make a 2 layer cake? If you do not want a layer cake I might consider a different form like a rectangular cake. In one of the recently published comment responses you’ll note a link I shared that lists cake pan equivalents so you can see what other forms might be a fit for your needs. Hope that helps and Happy Birthday to your father!
Lauren says
Wondering if you’ve ever tried with half whole white wheat flour and regular flour? Also, wondering if you could change the oil to applesauce? Trying to figure out if it could be healthier…
Toni Dash says
Unfortunately Lauren I’ve only made the cake as noted here. I am gluten-free so cannot use wheat flour or all purpose flour that is a wheat derivative. I’ve also never swapped applesauce for oil in baking so I’m sorry I can’t be more helpful!
Kenzie Schwartz says
This cake was so very amazing! Perfect afternoon snack on a cold blustery day 🙂 I made it a bit healthier by subbing half a cup stevia baking blend for the granulated sugar and by using fat-free cream cheese. Tasted so awesome!
Toni Dash says
I love hearing how people have made this cake their own Kenzie! It seems no matter how people substitute for their needs it turns out great! Glad that prove true for you too. Thanks so much for your comment.
Melanie says
Hi, I was wondering if you think it would be possible to make this cake in a bundt pan instead of the layers?
Toni Dash says
Hi Melanie. I’ve provided conversion charts to other commenters on changing sizes of the cake but don’t recall seeing a conversion to bundt cake format and I’ve only personally made the cake in the format featured in the recipe. I’d suggest doing some Internet research about how to convert a cake from a layer to bundt cake and see if that gives some insight. Good luck!
Brisa says
I forgot to tap the pans before I put them in the oven. What is it that happens to them?
Coralee says
I made this cake for my daughter, she saw the recipe on Pinterest and thought since her favorites are banana bread and carrot cake that this would be delicious. She doesn’t like pineapple so I used 1/4 cup lemon juice and added 1 cup of shredded carrot and went by the recipe for everything else. DELICIOUS!
Toni Dash says
Coralee I LOVE these comments! This recipe has brought so many comments with small adjustments or baking it in a different size that have all worked out so well. I’m glad you mixed it up for your daughter. Carrots would be perfect with the other flavors. As I mentioned it has that ‘carrot-cakey’ taste with the spices. Thank you so MUCH for taking the time to leave your comment!
Diane says
Sounds delicious! I love banana bread and carrot cake… as mentioned in the intro it’s aperfect marriage. My question is where’s the carrot?? Can I omit pineapple for shredded carrot?
Toni Dash says
Hi Ruth! There are no carrots in Hummingbird Cake however the spices and cream cheese frosting certainly remind one of carrot cake flavors. I have only made the cake as described in the recipe however many readers have changed it successfully. I say swap it out! It won’t be a true Hummingbird Cake however since the pineapple is a signature flavor defining Hummingbird Cake; it will be more of a carrot banana cake but I’m sure delicious!
Ruth Jeffery says
I made this cake in a 9 x 13 pan, used drained canned crushed pineapple, and halved the amount of frosting: it was AWESOME! This recipe is definitely a keeper – Thanks!
carolyn says
Just finished making this cake…. now I am having a dilemma.. take the cake to the party or keep it all for the family. The icing was fantastic, now what to do.
Angela says
Hi I was just wondering a couple things. First, is the parchment paper a must? Second, can I substitute Spenda for the sugar? Thanks
Toni Dash says
Hi Angela. The parchement paper ensures easy removal of the cake from the baking pans intact. I have never baked the Hummingbird Cake without using parchment paper so can’t tell you if only greasing will ensure easy removal. I can say with the parchment the cake is perfect when it’s removed!
Unfortunately I am not experienced in baking with Splenda. I Googled substituting Splenda for sugar in baking and found several links, this one from Splenda: https://www.splenda.com/cooking-baking/conversion-charts. If you have experience substituting Splenda I’d say try it. Not having ever tasted Splenda I also can’t comment on how its flavor profile might alter the cake flavor (if it does).
Do let me know how it turns out if you try it with Splenda! Good luck!
Beccalynn says
Hi! First off, I wanted to let you know I LOVE the flavors in this cake! It made me so excited to make it for a friend visiting from China. I just have a few questions because, although the flavors were incredible, my cake didn’t turn out. When I pulled it out of the oven it looked perfect, only to find out the middle was not cooked at all. I did use a 9×13 pan and baked it for 30 minutes and I also used canned pineapple for convenience. I think my problem was that my batter may have been too wet. So, next time I try to make this should I try to drain the pineapple as best I can? I will be buying round pans tomorrow as well to try! Also, after roasting my bananas and mashing them, they seemed very wet as well, is this supposed to be the desired consistency? I have no idea where I went wrong except maybe the pans and baking time, so I wanted to check with you and ask for your advice! I will be following the recipe tomorrow verbatim, except for the canned pineapple, and I hope it works out! Thank you for your time!
Toni Dash says
Hi Beccalyn. I will begin to say I have only made the cake as specified in the recipe so though I have some suspicions about what happened I cannot say for sure. My recommendation would be to follow the recipe exactly in your second round for better results. Having said that you can see from the other comments that this recipe has been very popular and successfully adapted so let’s see if we can’t figure this out!
My thoughts:
1. Fresh vs Canned Pineapple: they differ in moisture content, structure and volume. I find canned pineapple to be moisture-saturated which when squeezed does not leave the same volume or structure as fresh pineapple crushed which could add to the moisture issue as well as a flavor difference. 2. Pan size and cooking duration: though you can covert 3-8 inch round pans volume-wise to a 9×13 pan, the cooking time will probably differ so I’m unsure that 30 minutes in the larger pan was enough.
Unfortunately having only made the recipe as written it is difficult for me to troubleshoot your adaptation though I agree it sounds like there was too much moisture and/or it was not cooked long enough. Also be sure your oven temperature is accurate which you can do using an auxiliary oven thermometer.
Hope that helps!
Beccalynn says
I just wanted to write an update comment and let you know I remade the cake today- it turned out PERFECT! The fresh pineapple was so much better! I’m so excited about my first 3 layer cake and can’t wait to make it again. The only thing I ‘changed’ to the recipe was that I decided I would toast my nuts in the oven before I added them to the batter or icing. It gives a nice toasty flavor and enhances the pralines for sure. Keep posting- I love your blog!
Toni Dash says
WOO HOO! I’m so glad and welcome to the multi-layer cake club! I think your idea of toasting the nuts sounds fantastic and I’m sure your visitor from China probably will move in with you imagining you will make desserts like this often!
I’m delighted Beccalynn. Thank you for letting me know and I’m so glad you found my blog!
Corrine says
Hi there, thank you so much for the recipe! I’ve tried making the cake twice already and both were well loved by all. Yesterday’s bake got a lot of thumbs-up from everyone at the party. I used half cake flour and half whole wheat, cut the sugars by 1/4 for both white and brown, added a teaspoon of ground ginger and 1/2 tsp of ground nutmeg, swapped to toasted walnuts. Soft and moist, very yummy! I find it very crumbly though and could barely cut through without it almost falling apart. I wonder if my eggs are too small. Would you happen to know the estimated weight of your eggs? I usually use 60g eggs.
Thank you so much for sharing such a wonderful recipe!
Toni Dash says
Hi Corrine. Unfortunately I don’t bake by weight so would not know the weight of the eggs. Has it been crumbly both times and have you substituted flour both times? I would think if it is moist as you mention it would also not be crumbly.
I’ve had other readers run into issues when they begin making too many substitutions and when going back to the original recipe everything works fine. For instance cake and whole wheat flour behave very differently in my experience and might require very different moisture levels. I’m wondering if the culprit here might be your substitution of the flours.
Corrine says
Hi! Thanks so much for your reply. I tried today again and use less substitution of whole wheat flour today, it was 2 cups cake and 1 cup whole wheat. I also used 0.5 egg more so it was total 3.5 eggs and it turned out much better. It was not so crumbly anymore and just as moist. This recipe is easy, delicious and definitely a keeper. Thank you for sharing! =)
Mary Jene says
Can u sub the pineapple for something else, I can’t eat pineapple but sounds so good I love bananas I love the roasted bananas
Toni Dash says
Hi Mary Jene. I actually have only made the cake as written. You could look through the comments as many readers have both successfully and unsuccessfully made substitutions or do some experimenting! The pineapple impacts both liquid amounts and mass, so it’s a tricky ingredient to swap out. Do let me know if you find a replacement that works for you.
JP says
Hi tried the receipe, but it didnt turn out fluffy like yours at all, just sticky and gluey. Too much moisture i think. Did u add all the pineapple juice too? and i used melted butter, would that make a difference too?
Toni Dash says
Hi JP. So sorry the cake did not turn out for you. To answer your questions, yes both the crushed fresh pineapple and juice go back into the recipe. Did you use fresh pineapple (not canned or overly ripe pineapple)? Also where did you use the melted butter? Melted butter does behave very differently than solid butter but there is no butter in the cake itself; only in the frosting. If you added it to the frosting melted it definitely will change it but from your comment it seems you are speaking about the cake itself.
Fill me in more and I’m sure we can figure it out!
edith says
I am not sure if I read wrong but when do u add the pecans in the caje? I read the part of the frosting but not the cake
Toni Dash says
Hi Edith. Step 8!
Viviane says
Your recipe says cups, do you know the weight of flour needed? If possible in lbs please.
I have so many different size cups I wouldn’t know which one to use :-/
Toni Dash says
Hi Viviane. I actually do not bake by weight, as well as all flours have a different weight. I know there are conversion charts online and I’ll include a link to one a blogger friend from the UK gave me to convert a recipe I did as a guest post on her blog: https://www.deliaonline.com/conversion-tables.html.
Hope that helps!
Viviane says
Thank you!
I can’t wait to cook this delicious looking cake, thank you for sharing the recipe 🙂
Lisa R says
Toni,
I loved your recipe! I grilled my pineapple first, brused on a bit of dark Rum. And I subsituted Dark Rum for the vanilla, to add to the ‘tropical flavors’ of the banannas and pineappple. I am thinking that tosted cocnut would really add to this cake, but that may be too much. I am simply loving your site. I somehow have missed it previously. But not any longer!
Lis
Toni Dash says
Wow! I love all your changes. It probably makes it a less traditional Hummingbird Cake and more of a Bird of Paradise Cake (if we keep it in the bird family!) but you get no complaints from me. It all sounds delicious.
So glad you found me! Hope you’ll continue to find fun things you enjoy!
Barbara says
The directions say to butter and flour pans…..and then to put parchment paper on top of this. If using parchment paper, is the butter and flour really necessary?
Toni Dash says
Hi Barbara. I realize the two steps sound redundant! I have always done it this way and this was the method from the original recipe I adapted. Since it always works perfectly I have not toyed with it.
Barbara says
Hi Toni, I just made your cake and it looks sooooo good. I didn’t use the parchment paper that I asked you about and it worked fine. The pans I used were those non-stick kind. The cakes turned out looking great.
I have another question. Is the frosting supposed to be kind of thin? I followed the directions exactly for the frosting and it just seems kind of thin….I should say thinner than what I usually make. It looked light and fluffy……just thin.
Thanks for your help and this great looking recipe. I almost could have eaten a banana when it came out of the oven. They were pretty good.
Toni Dash says
Hi Barbara! Thanks for ‘reporting back’ about the parchment paper and I agree completely on the bananas. On the frosting do you mean the consistency of the frosting or the volume as it relates to the amount when applied to the cake? I have not found it thin in consistency but it is thinner when applied the cake in terms of the depth of the layers (and there is a note in the recipe on that front). With three layers and the sweetness of the cake, the the thinner layers of frosting help it not become overly sweet I think.
wendy says
I found my hummingbird cake recipe in an old Southern Living Magazine that was printed in 1973. It’s been a holiday tradition ever since. Also have made the recipe into cupcakes many times for co-worker gatherings. 🙂
Toni Dash says
How fun Wendy! Being southern in origin, I’m sure your recipe is a winner. As you can see from the comments on this post people have adapted the recipe into so many different forms successfully. It is as adaptable as it is delicious it seems!
Liz says
A long, but nice cake recipe. Thank you and Happy New Year!
Toni Dash says
It IS a long recipe Liz but worth every step! If you read over the comments on that post readers that made it in different forms and it always comes out fantastic! Great for when you have the time to bake. Happy New Year to you too!
mc says
Does this cake taste like pineapple? I actually do not like the taste. Is there anything i could substitute for the pineapple? carrots?
Toni Dash says
Hummingbird Cake is a very specific combination of flavors with pineapple being one of them, so if you want to make a Hummingbird Cake the pineapple is key. I personally don’t feel the pineapple has an overbearing role in the cake’s flavor however if you don’t like pineapple its flavor may come across more strongly to you. The pineapple contributes flavor, texture and moisture so I’m unsure what you would substitute. Carrots would go with the flavors in the cake but won’t contribute the same moisture level. I’m wondering if you might not be happier making a Banana Carrot Cake which would have the flavors of the Hummingbird Cake you do like but would leave out the pineapple?
Michelle @ My Gluten-free Kitchen says
I too LOVED Country Home magazine. I also have several “to-make” binders full of recipes from the pre-Pinterest days! It wouldn’t surprise me to find this exact recipe tucked away in one of my binders too!
This cake looks delicious!
koren says
I saw that you make this gluten free and I did not read though all the comments but would you be willing to share what gf flour you use? I am new to having to be gf and would love a cake option! Thanks!
Toni Dash says
Hi Koren. A blend I like to use for cakes is actually one I purchase which is King Arthur’s Gluten-Free Blend. I find the consistency similar to gluten All Purpose Flour, it does not have a distinct taste as a flour like Gar-Fava does and it behaves well in a cake. I’ve used all sorts of mixes with this cake but that is a blend I use often in everything.
Krizinne says
Made this tonight for my kids school carnival. I had to use crushed pineapple out of a can and I don’t think I roasted the bananas enough. However I actually assisted the door wich makes a big difference! This turned out moist and springy. Just waiting for my cakes and cupcakesto cool.
I did not add nuts because it is for a school event. But still amazing product! I will so make this again.
Toni Dash says
I find this is a pretty forgiving recipe Krizinne. Even without fresh pineapple and unroasted bananas I’m sure it will be delicious. To be a true Hummingbird Cake the pecans are key but I completely understand about leaving them off for a school event; and again it will still be delicious!
I’m not familiar with your comment about ‘assisting the door which makes a big difference’. Do tell! Thanks for leaving your feedback Krizinne!
Jackie says
There are a lot of steps to make this cake, and after making it I swore I wouldn’t do it again—too much work. BUT after bringing it to an Orchid Judging Center dessert and tasting it and hearing all the raves, this cake is back on my list of favorites. I love the combination of bananas, pecans and pineapple—it is so tropical. It is so moist and flavorful, there were only a few crumbs left. And I mean crumbs.
Toni Dash says
Jackie I completely understand! I’m a busy blogging mom with seemingly little time (my house tells the tale!) and I rarely have or take the time to make something with multiple sub-recipes. However, there is nothing like this cake! If you look through the comments readers have made it in different forms, all with successful end results. It really is special and not usual to most people’s dessert menu. It’s a cake you count on to ‘wow’! So glad you got the kudos you deserve for making it!
Chris says
Just made this cake last week for a co-worker’s birthday. Sheloved it as did everybody else. I already have an order for our Thanksgiving potluck and two birthdays next year. It has shot to the top five of my favorite cakes. I admit to making a few changes in the recipe though. I added a half-teaspoon of nutmeg (I will probably increase to at least a full teaspoon next time. I love nutmeg.) to the cake batter and three more cups of sugar to the frosting. That much sugar and I still had several people saying they loved it because it was NOTdisgustingly sweet. After comparing to other revolted I see why. Other recipes called for at least one pound of sugar in the frosting. One recipe went so far as to require two pounds.
Rachel Page says
Mmmm hummingbird cake… I really want to try this it looks so delicious!!
Grace M Lunsford says
So so good! I made this with the Cup 4 Cup GF baking blend and it’s quite possible the best GF “wet” cake I have made. Also, I was low on oil, so I only used 1/2 a cup and it still turned out perfectly. I think I’ll try it with Coconut oil next time and just use 1/2 a cup too. Thanks for sharing.
Caitlin says
Made this cake for my husband’s birthday and must say it’s the best cake recipe I’ve ever used. Will be a new family tradition!
Mike says
Hi – I made your lovely cake in a 12 cup bundt pan, but had to leave in for 50 minutes to set correctly – came out great. Many thanks !
Toni Dash says
Hey Mike, thanks! Always love to hear when people have made it in a different way and how it turned out. I appreciate you leaving your comment.
Lana Lee says
One question I have. It says there is “roasted bananas” in it??? I’ve not made this yet but will, just want to make sure I’m not missing anything. Besides, where are the bananas?
Toni Dash says
Hi Lana! Yes there are roasted bananas in the cake. I’m not sure about your other question: ‘besides, where are the bananas?’? They are listed in the ingredients and Step 2 of the recipe instructs how to roast the bananas (then they are added to the batter in a later step of the recipe). Does that help? I’m sure when you read through the recipe it will make sense but if not, feel free to contact me! Hope you’ll love it.
Tami says
I want to make this cake. It looks and sounds delicious. I hav been asked to make a carrot cake. Would it be possible to add carrots without leaving the other wonderful ingredients out? Any suggestions how much carrot I might add without needing to make modifications? Thank you.
Toni Dash says
So I have a different suggestion. This YUMMY recipe has flavors of carrot cake, just no carrots. The same spices and cream cheese frosting. Instead of experimenting with adding carrots and potentially unbalancing the ingredients, why don’t you just make this as written and tell whoever wants you to make carrot cake that you made something EVEN better?! This recipe never disappoints!
Tami says
😉 I think that is probably the best suggestion.