Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Hummingbird Cake Recipe & Video

Printer Friendly Page

Hummingbird Cake is such a lovely name. Although no one seems to know why or how this name came about, it does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. What we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.   


This Hummingbird Cake is moist and tender aided by the use of oil, instead of butter. My motto these days is "the easier, the better" and this cake fits the bill. No mixer is needed, just two bowls; one for the wet ingredients and one for the dry. Stir the two together and you are done. This cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing. The icing is slightly different in that it has a nice caramel flavor, thanks to the addition of finely chopped pecans. Because this cake is so rich it needs to be served in small slices, which makes it the perfect cake for large gatherings.

A Southern cake needs a Southern ingredient, and we definitely find it in pecans. Pecans are a native American nut and are a member of the hickory family. It is the third ranking crop in the United States, cultivated in the States of Georgia, Oklahoma, Texas, and Florida. They are at their peak when harvested in the fall, but are available year round. A smooth, reddish-brown, one-inch (2.5 cm) long oval shell encloses two golden-brown crinkled lobes with ivory-colored meat. Pecans have a buttery, soft-textured, slightly bittersweet taste that is enhanced when toasted. Their high fat content (over 70%) causes them to go rancid quickly so store in the refrigerator (3 months) or freezer (6 months) in airtight containers or plastic bags. If you can't find pecans, you can use walnuts.

Related Recipes You May Like

Chocolate Layer Cake

 Carrot Cake

German Chocolate Cake

White Cake

Coconut Cake

Yellow Butter Cake

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with parchment paper. 

Place the pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Then stir in the chopped pecans.

In another large bowl, whisk together the eggs, oil, vanilla extract, pineapple, and mashed bananas. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, flip the cakes right side up, and then cool completely before frosting. 

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on medium-low speed, until very smooth. Gradually add the sifted powdered sugar and beat, on medium-low speed, until fully incorporated and smooth and fluffy. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then beat (or stir) in the finely chopped pecans.

To assemble: Place one cake on your serving platter. Spread with about a third of the frosting. Gently place the other cake layer on top and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. If not serving immediately, refrigerate the cake. Bring to room temperature before serving.

Serves 14-16 people.

View comments on this recipe on YouTube





Hummingbird Cake Recipe:

1 cup (100 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon (6 grams) baking soda

1/2 teaspoon salt

1 teaspoon (3 grams) ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, vegetable, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups (400 grams) mashed ripe bananas (about 4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (55 grams) butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (450 grams) (about 4 cups) confectioners sugar (powdered or icing), sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (50 grams) finely chopped pecans




New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC