• Chef Michelle

Hummingbird Cake


What better way to end a beautiful Mother's Day Celebration than with this Southern Classic!


I get asked all the time why this cake is named a Hummingbird Cake. My response is always the same - "because of all the sweet goodness, aka sugar, it contains". I still believe that to be true but actually it was created on the island of Jamaica. Also known as the Doctor Bird Cake, this cake was named after the islands national bird. It wasn't until 1968 that the Jamaica Tourist Board decided to use it as a marketing tool to encourage Americans to visit the islands. Selected as Southern Livings favorite recipe in 1990, it remains one of my familys favorite to this day!

Hummingbird Cake Recipe | Yield: 8" Cake


Cake Ingredients:

  • 3 cups (360g) All-purpose Flour

  • 1 teaspoon (5g) Baking Soda

  • 1/2 teaspoon (2.5g) Salt

  • 1 teaspoon (1g) Cinnamon

  • 3 (150g) Eggs (room temperature)

  • 2 cups (400g) Granulated Sugar

  • 2/3 cup (160g) Canola Oil

  • 2 teaspoon (10g) Vanilla Bean Paste

  • 1 teaspoon (5g) Lemon Juice

  • 1 cup (227g) Crushed Pineapple, 8oz can

  • 1 1/2 cup (360g) Bananas, mashed

  • 1/4 cup (30g) Pecans, chopped


Cream Cheese Icing Ingredients:

  • 2 cups (452g) Cream Cheese (room temperature)

  • 1 cup (226g) Unstalted Butter (room temperature)

  • 2 pounds (907g) Confectioners Sugar, sifted

  • Chopped pecans and fresh pineapple slices (dehydrated) for garnish


Preparation Steps:


Step 1:

Preheat oven to 350° F. Prepare (2) 8" cake pans using desired Pan Prep Method.


Step 2:

Sift together flour, baking soda, salt and cinnamon, set aside.


Step 3:

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together until light and fluffy. With mixer on low, add the oil in a slow steady stream. Add vanilla and lemon juice and beat until incorporated. Scrap down the bottom and sides of bowl, beat again until the mixture is smooth, light and creamy.


Step 4:

On low speed, add the flour mixture in three parts, mixing just until combined. Fold in pineapple (liquid included, banana and pecans.


Step 5:

Divide evenly among the pans. Bake 30-35 minutes or until center springs back when gently pressed and begins to pull away from sides of pan. Remove from oven, allow to cool 10 minutes then turn out onto cooling grid and allow to cool completely before icing.


Step 6 - Prepare the icing


On low speed, cream the butter and cream cheese together in the bowl of a stand mixer with the paddle attachment until mixture is smooth and creamy. Add confectioners sugar, 1 cup at a time, blending until fully incorporated. Scrape down paddle, sides and bottom of bowl and continue to beat on medium peed until light and fluffy. If icing gets to soft to hold a peak, chill it briefly in the refrigerator, stirring often, until it thickens.


Ice cake as desired and ENJOY!


In honor of my beautiful MOM - Happy Mother's Day!!!


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