Hummingbird Cake

Recipe by King Arthur Test Kitchen
40 Reviews 3.8 out of 5 stars

This Hummingbird Cake recipe has a tropical twist with (optional) rum-soaked pineapple and coconut flakes. Plus, our version uses self-rising flour to ensure an extra-tender crumb. Rich with fruit and nuts, the cake is steeped in lore: Some say its sweetness could lure hummingbirds, others tie its name to the national bird of Jamaica, where it’s believed to have originated. By the time it reached the U.S., it had become a Southern staple — especially popular in the 1970s.

Prep
20 mins
Bake
32 to 38 mins
Total
2 hrs 55 mins
Yield
one layer cake, 12 to 16 servings
A Hummingbird Cake with a pineapple cream cheese frosting and dried pineapple and toasted nuts on top. - select to zoom
A Hummingbird Cake with a pineapple cream cheese frosting and dried pineapple and toasted nuts on top. - select to zoom
An overhead photo of a Hummingbird Cake with pineapple cream cheese frosting. A slice has been taken out of the cake and there are toasted nuts and a slice of dried pineapple on top of the cake.
An overhead photo of a slice of Hummingbird Cake on a plate with a fork resting on the edge. You can see the tender cake layers with cream cheese pineapple frosting sandwiched between them. - select to zoom
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Instructions

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  1. If you're using dried pineapple, soak it in the 1/4 cup (57g) rum or pineapple juice for a few hours. Or place it in a microwave-safe dish, toss with the rum or juice, cover the dish, microwave for a minute or so, and then leave covered to cool and absorb the liquid while assembling the remaining ingredients.

  2. Preheat the oven to 350°F. Sprinkle the chopped pecans on a baking sheet, and toast for about 5 to 7 minutes, until lightly browned. Remove from the oven to cool. Set aside about 1/2 cup (57g) nuts to decorate the cake. Grease and flour three 9" round pans for the cake.

  3. To make the cake: Beat the eggs and oil in a large mixing bowl until foamy, about 2 minutes at medium-high speed. Add the sugar, vanilla, and mashed bananas.

  4. In a separate bowl, whisk together the flour and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.

  5. Stir in the drained pineapple and 1 cup (113g) of the toasted pecans.

  6. Add the coconut and dried pineapple (with any remaining rum), if you're using them. Spoon the batter into the prepared pans, spreading it to the edges.

  7. Bake the cakes for 32 to 38 minutes, until they're golden brown, and a toothpick or thin knife inserted into the center of one comes out clean.

  8. Remove the cakes from the oven, run a thin spatula around the edges of the pans, cool for 15 minutes, then turn out onto a cooling rack. Cool completely before frosting.

  9. To make the frosting: Combine the butter, cream cheese, and salt in a medium-sized bowl, and beat together until light and fluffy.

  10. If you're using the xanthan gum, sift it with the confectioners' sugar.

  11. Add the sugar/xanthan gum gradually, beating well.

  12. Beat in the pineapple juice a little at a time, until the frosting is the correct consistency for spreading. Use only a teaspoon or so if you're not using the xanthan gum; up to 2 tablespoons (28g), if you are. Remember, it will firm a bit more when chilled.

  13. To assemble the Hummingbird Cake: Place one cake layer on a serving plate. Use a heaping 1/2 cup frosting between each layer; frost the top and sides with the remainder. Sprinkle with toasted nuts, and refrigerate until ready to slice and serve. 

  14. Storage information: Store any leftover Hummingbird Cake, well-wrapped, in the refrigerator for several days. Freeze for longer storage. 

Tips from our Bakers

  • We don't usually call for a particular brand of canned fruit, but the Hummingbird Cake was markedly better with Dole pineapple. Even though crushed, the pieces were bigger, stayed intact, and had more pineapple flavor.

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