Hummingbird Cake Recipe
Chef Art's southern specialty combining pineapple-banana cake with luxurious cream cheese frosting. Served with vanilla bean ice cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Frosting Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and ground cinnamon until well combined.
- 3
- 4
Combine Ingredients
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chopped pecans.
- 5
Bake the Cake
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting Preparation
- 7
Prepare the Frosting
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- 8
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and well combined.
Assemble and Serve
- 9
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Add the second layer and repeat, then place the third layer on top and frost the entire cake.
- 10
Serve
Slice the cake and serve with a scoop of vanilla bean ice cream on the side.
