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This hummingbird sheet cake transforms simple ingredients into a Southern classic that brings the perfect balance of tropical sweetness and homey comfort. The combination of banana, pineapple, and pecans creates layers of flavor that make this cake irresistible for any occasion.
I first made this cake for my mother's birthday gathering last spring, and it was such a hit that it's now requested at nearly every family function. Even my nephew who claims to dislike banana desserts asks for seconds of this magical creation.
Ingredients
- All Purpose Flour: forms the sturdy base for all those delicious mix ins
- Granulated Sugar: provides just the right amount of sweetness without overpowering the fruit flavors
- Baking Soda and Salt: work together to create the perfect rise and enhance all flavors
- Ground Cinnamon and Nutmeg: add warm spice notes that complement the fruity sweetness
- Large Eggs: provide structure and richness look for farm fresh when possible
- Vegetable Oil: keeps the cake incredibly moist for days
- Vanilla Extract: enhances all the flavors choose pure not imitation for best results
- Crushed Pineapple: brings tropical sweetness and moisture be sure to drain well
- Pecans: add essential crunch and nutty flavor toast them first for extra flavor
- Ripe Bananas: provide natural sweetness and signature flavor use spotty brown ones for best results
- White Chocolate: adds luxurious depth to the frosting use good quality bars
- Cream Cheese: creates a tangy frosting that balances the cake's sweetness
- Unsalted Butter: adds richness to the frosting while allowing you to control salt level
- Powdered Sugar: creates that perfectly smooth frosting texture sift to avoid lumps
Step-by-Step Instructions
- Prepare Your Pan:
- Line a 9x13 pan with parchment and spray generously with baking spray. This extra step ensures your cake will release perfectly every time without losing any of those delicious crispy edges.
- Prep Your Ingredients:
- Whisk eggs in advance and mash bananas until smooth but still slightly chunky. Drain pineapple thoroughly pressing out excess moisture with the back of a spoon. This prevents excess moisture that could make your cake soggy.
- Mix Dry Ingredients:
- Combine sugar with sifted flour baking soda salt cinnamon and nutmeg. Whisking these together ensures even distribution of leavening and spices throughout the batter for consistent flavor in every bite.
- Add Wet Ingredients:
- Incorporate whisked eggs vegetable oil and vanilla into dry mixture. Mix just until combined never overmix or you risk developing too much gluten which would make your cake tough.
- Fold In Fruits And Nuts:
- Gently fold in drained pineapple chopped pecans and mashed bananas until evenly distributed. The batter will be thick and somewhat chunky this unique texture is characteristic of hummingbird cake.
- Bake To Perfection:
- Spread batter evenly in prepared pan and bake at 350°F for exactly 30 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs no wet batter.
- Cool Completely:
- Allow cake to cool in pan for 10 to 15 minutes before transferring to a wire rack. Patient cooling prevents the cake from breaking and ensures the frosting won't melt when applied.
- Prepare Frosting Base:
- Melt white chocolate gently using a double boiler method for the smoothest result. Let it cool slightly so it won't melt the butter and cream cheese when combined.
- Cream The Butter And Cheese:
- Beat room temperature cream cheese and butter until completely smooth and fluffy. Room temperature ingredients are essential for a lump free frosting.
- Add Flavor Enhancers:
- Mix in cooled melted white chocolate and vanilla extract until fully incorporated. The white chocolate adds a subtle richness that elevates this frosting beyond a standard cream cheese version.
- Incorporate Powdered Sugar:
- Gradually add sifted powdered sugar mixing on low speed until frosting reaches desired consistency. Sifting prevents lumps and creates that perfectly smooth bakery quality finish.
- Frost And Decorate:
- Spread frosting generously over completely cooled cake and sprinkle with additional chopped pecans. Create decorative swirls with the back of a spoon for a professional looking finish.
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The ripened bananas are truly the secret weapon in this recipe. I learned from my grandmother that the spottier and darker the bananas, the more flavor they contribute to the cake. She used to hide bananas in the pantry when she knew hummingbird cake was on the weekend menu, ensuring they reached that perfect overripe sweetness.
Make Ahead And Storage
Hummingbird cake actually improves with time as the flavors deepen and meld together. You can bake the cake up to a day ahead and store at room temperature loosely covered. Once frosted, the cake keeps beautifully in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best flavor experience. The unfrosted cake can also be frozen for up to 3 months just wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting.
Perfect Substitutions
If pecans aren't your preference, walnuts make an excellent alternative with their similar buttery flavor. For those with nut allergies, toasted sunflower seeds provide a similar crunch without the allergen concerns. Dont have enough bananas? Substitute applesauce for up to one third of the banana measurement. The crushed pineapple can be replaced with an equal amount of diced mango for a different tropical twist. For a dairy free frosting option, use dairy free cream cheese and butter substitutes with the same measurements.
Serving Suggestions
This versatile cake works beautifully for both casual and formal occasions. For an elegant dessert, serve slices with a dollop of lightly sweetened whipped cream and fresh berries on the side. Coffee and tea are traditional pairings, but a glass of dessert wine like Sauternes complements the fruity notes wonderfully. For brunch gatherings, cut into smaller pieces and serve alongside a fruit salad for a memorable sweet option. During summer months, try serving slightly chilled with a scoop of vanilla ice cream for an indulgent treat.
Southern Roots And History
Hummingbird cake originated in Jamaica before making its way to the American South in the 1970s. Originally called Doctor Bird Cake after Jamaicas national bird, the recipe was published by Southern Living magazine in 1978 and quickly became one of their most requested recipes ever. The cake earned its name from its exceptional sweetness that supposedly attracts hummingbirds just as nectar would. Traditional versions were often made as layer cakes, but the sheet cake format emerged as a practical adaptation for feeding larger groups with less fuss. This particular variation with white chocolate cream cheese frosting adds a modern twist to the beloved Southern classic.
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Frequently Asked Questions
- → Why is it called Hummingbird Cake?
Hummingbird Cake originated in Jamaica in the 1960s and was initially called 'Doctor Bird Cake' (Doctor Bird is a nickname for Jamaica's national bird, the hummingbird). The name likely refers to the cake being sweet enough to attract hummingbirds, and the recipe made its way to the Southern United States where it became popular in the 1970s.
- → Can I make this cake in advance?
Yes, you can make this cake 1-2 days in advance. Store it in an airtight container in the refrigerator. For best flavor, allow it to come to room temperature for about 30 minutes before serving.
- → Can I substitute the pecans?
Absolutely! Walnuts make an excellent substitute for pecans in this cake. If you need a nut-free version, you can omit them entirely or replace with sunflower seeds for a similar crunch.
- → How ripe should the bananas be?
Use very ripe bananas with plenty of brown spots or even mostly black peels. These overripe bananas provide the best flavor and natural sweetness for the cake, as well as the proper moisture content.
- → How should I store leftovers?
Due to the cream cheese frosting, leftover cake should be stored in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen (unfrosted or frosted) for up to 3 months if wrapped well in plastic wrap and aluminum foil.
- → Can I make cupcakes instead of a sheet cake?
Yes! This batter works well for cupcakes. Fill lined cupcake tins about 2/3 full and bake at 350°F for approximately 18-22 minutes, or until a toothpick inserted comes out clean. This recipe should yield about 24 cupcakes.