Hummingbird Cake Recipe
If you love carrot cake, this hummingbird cake recipe might just become your new favorite cake recipe! This classic cake is a tropical twist on Southern comfort, born in Jamaica as Doctor Bird Cake, then made famous in Southern Living magazine as one of their most popular recipes ever!
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My version stays true to its roots while giving you everything you crave in a dessert: a super moist cake loaded with bananas, crushed pineapple, warm spices, layers of rich cream cheese frosting, and a sprinkle of crunchy pecans on top!
And just because I couldn’t resist giving it an extra nod to its island roots, I infused the pineapple simple syrup with a splash of dark Jamaican aged rum. It deepens the flavor, makes the tropical notes pop, and turns this classic hummingbird cake into a cake that’s just begging to be the centerpiece on a special occasion!
What is Hummingbird Cake?
The hummingbird cake (originally Jamaican Doctor Bird Cake) recipe originated from Jamaica. The Doctor Bird cake recipe was named for the island’s national bird, the hummingbird, or as it is affectionately called by Jamaicans, the doctor bird.
The recipe first appeared in the island’s biggest newspaper, The Jamaican Gleaner, on February 4, 1971, in an Air Jamaica feature meant to boost tourism and show off Jamaica’s tropical bounty. The original version was a simple, single layer or bundt-style cake with no frosting at all. When an iteration of the recipe landed in Southern Living magazine 7 years later, submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina it only had a handful of small but key changes making it into the popularized hummingbird cake known today. The main difference being that the US version was a cozy but classy layer cake, filled and covered with cream cheese frosting.
Key Ingredients
Bananas. This is the primary flavor of the hummingbird cake and also helps to give this hummingbird cake it’s soft texture.. Instead of a mashed banana the bananas are pureed for a smooth batter. Choose ripe or overripe bananas with at least some black spots since these will have a sweeter flavor and the most intense banana flavor.
Pineapple. Canned crushed pineapples are drained. The pineapples are incorporated into the hummingbird cake batter while the drained pineapple juice is used in the pineapple rum simple syrup that soaks into the baked cake layers.
Pecans. Incorporated into the cake batter after being crushed finely for a smoother batter that’s not too much of an obstacle course.
Greek yogurt. Whole milk greek yogurt adds more fat to the cake which helps to carry the flavors and keep the cake moist.
Dark brown sugar. Complements the tropical flavors of the cake and makes the cake more moist.
All-purpose flour. Has enough gluten to hold the cake together. The bananas actually lighten the texture of the cake so there’s no need for cake flour here.
Butter. The butter is browned with some milk powder for an extra nutty flavor to complement the brown
Vegetable oil. The primary source of fat in this cake and it helps the cake stay soft even after refrigerating. Use a neutral oil like canola oil or grapeseed oil so it doesn’t distract from the tropical flavors of the cake.
Spices & flavorings. Cinnamon, coconut extract, vanilla extract.
Cream cheese. Used for the classic cream cheese frosting.
Tips for the Best Hummingbird Cake
Use a kitchen scale. Measuring in grams will give the best and most precise results. Weight-based baking also ensures that all your attempts of the same recipe give consistent & predictable results.
If you insist on using measuring cups, make sure you spook the flour into the measuring cup and level with a straight edge. This will help prevent packing and using too much flour. On the other hand, you should pack the brown sugar into the measuring cup.
Use an oven thermometer. Ovens can have hotspots and/or run hotter or cooler than the displayed reading. An oven thermometer ensures that you are baking at the correct temperature.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? No. Fresh pineapple tends to be more sour than canned so I suggest sticking with canned pineapples for hummingbird cake.
Can I omit the pecans or substitute it with something else? Of course! You can omit the pecans altogether or substitute with shredded coconut.
Is hummingbird cake different from the original Jamaican doctor bird cake? Yes. Hummingbird cake is a layer cake compared to the original doctor bird cake that has a single layer. In addition hummingbird cake uses mashed or pureed bananas versus diced bananas and usually incorporates nuts such as pecans.
How should I store the cake if I don’t decorate it the same day?
Freezing. The perfect option if you plan to assemble the cake more than 2 days after baking. Wrap still warm cake layers in plastic wrap and freeze them for up to 1 month. Use at least 2-3 layers to ensure no other odors in your freezer permeate. When ready to decorate thaw the cake layers on the counter, bringing them to room temperature before assembling your layer cake. Avoid applying the simple syrup before freezing the cakes as the texture can be mushy on thawing.
Refrigerating. This is a great option if you plan to decorate the cake within 2 days of baking. Apply the the pineapple-rum simple syrup as usual. Refrigerate the cake layers in their individual pans as this will reduce the amount of exposed surface area. Cover the cake layer with plastic wrap gently pressing it to the surface of the cake and tucking any excess gently down into to the sides. Next, seal the top of the pan with another piece of plastic wrap to make the seal airtight and prevent the cake from drying out. I like to use this Press ‘n’ Seal since it sticks easily.
How to Make the Hummingbird Cake Layers
Step 1. Preheat oven to 325°F.
Step 2. Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.
Step 3. Drain the can of crushed pineapples through a strainer, saving the juice. Press the pineapples gently with a spoon to expel any excess pineapple juice. Set aside the pineapple juice for the pineapple-rum simple syrup later.
Step 4. Puree the ripe bananas and the greek yogurt until completely smooth and set aside.
Step 5. Melt the unsalted butter in a stainless steel pan then add the milk powder. Brown the butter until the milk solids and the milk powder are golden brown. Be sure to constantly stir the butter, scraping the bottom of the pan with a spatula to keep the milk solids moving around and prevent them from burning.
Once the butter has stopped sputtering and the milk solids are golden brown, remove the pan from the heat immediately. The butter will continue to brown even once removed. This is fine, don’t panic.
Check out this post for a step-by-step guide on how to properly brown butter.
Step 6. Add the dark brown sugar, browned butter, oil, eggs, vanilla extract and coconut extract to the bowl of a stand mixer. Mix on medium speed until smooth.
Step 7. Turn the mixer down to low speed and alternate adding the dry ingredients and banana/greek yogurt mixture set aside earlier to the mixing bowl in 3 increments. Mix only until there are no more dry spots.
Step 8. Add the drained crushed pineapple set aside earlier and the crushed pecans. Using a spatula, gently fold them in by hand to evenly incorporate. Use the spatula to break up large clumps of crushed pineapple as needed. Be sure to scrape down the sides and bottom of the bowl in the process to get any ingredients that may not have been incorporated with your electric mixer.
Step 9. Prepare three 8-inch cake pans with baking spray and parchment paper. Divide the hummingbird cake batter equally among the three pans. Bake at 325°F for 34-40 minutes or until the cake springs back easily after being lightly pressed.
Step 10. Once the hummingbird cake layers are done, remove from the oven and allow to cool slightly in the pans. While the cake layers cool, prepare the pineapple rum simple syrup. The simple syrup should be added to the cake layers while they are still slightly warm.
Make the Pineapple-Rum Simple Syrup & Soak the Cake Layers
Step 1. Add 4 ounces (half a cup) of the drained pineapple juice set aside earlier, the dark rum (or rum extract) and the granulated sugar to a small bowl and mix until the sugar is dissolved. Microwave the syrup for 15-20 seconds at a time as needed to help the sugar dissolve.
Step 2. Using a toothpick or cocktail pick, poke holes into the cake layers all the way through to the bottom.
Step 3. Spoon a third of the simple syrup over each warm cake layer. Cover each layer with plastic wrap and allow the pineapple-rum syrup to soak into the cake completely as it cools.
If you won’t assemble the cake on the same day, add another layer of plastic wrap over the cake pan, sealing it well and store it in the refrigerator for up to 2 days. Allow the cake layers to come to room temperature before assembling the cake.
Make the Cream Cheese Frosting
Step 1. Add the cream cheese to the bowl of a stand mixer and beat with flat paddle attachment until smooth.
Step 2. Add the unsalted butter and powdered sugar and beat again on high speed just until smooth. Avoid whipping the frosting for too long after it is smooth as the powdered sugar will start to pull water from the cream cheese, softening the frosting.
Assemble the Hummingbird Cake
Step 1. Toast the crushed pecans on medium high heat in a non-stick or seasoned cast iron pan for 2-4 minutes until slightly dark and fragrant. It will start to smell almost like popcorn when ready. Remove from the heat, allow to cool and set aside until ready to top the cake.
Step 2. Spread a thin layer of frosting down on an 8-inch cake circle. This will serve as “glue” to prevent the assembled cake from moving around as you decorate it.
I also recommend placing a square of non-slip shelf liner under the cake circle.
Step 3. Place the first cake layer down on the cake circle. Be sure to center the cake layer, using the cake circle as a guide. If any of your cake layers appear thicker or taller than the others be sure to start with the the thickest one so heavier layer’s don’t affect the structure of your cake.
Step 4. Using an offset spatula, spread an even layer of the cream cheese frosting (about a quarter inch thick) on top of the first cake layer.
I like to spread the cream cheese frosting out a little past the edge of the cake then use it to fill in the gaps once the next cake layer is placed on on top.
Step 5. Add a second layer of the hummingbird cake on top spreading another even layer of the cream cheese frosting on top with your offset spatula. Use the spatula to smooth any excess frosting along the sides of the cake into any gaps. Take this opportunity to gently realign the second layer if needed to make sure your layer cake will be perfectly vertical.
Step 6. Add your last cake layer on top. I like to invert this one so the perfectly flat bottom is now the top of the cake. This makes it easier for you to spread an even layer of the cream cheese frosting that looks crisp!
Step 7. Using the offset spatula spread a thin layer of the cream cheese frosting on the top of the cake. Spread it over the edge slightly.
Step 8. Use the offset spatula (or a cake scraper) again to crumb coat the sides of the cake for the semi-naked cake effect shown in the photo. The goal here is to minimize gaps, filling them with the cream cheese frosting. You will likely have a lip along the edge of the top of the cake. This is fine.
Step 9. For a sharp top edge, clean the offset spatula then, holding it against the top edge of the cake at a 45° angle, smooth out the upper lip of cream cheese buttercream by dragging it towards you in one swift motion. Clean the offset spatula and repeat this around the top edge of the cake until the lip is gone.
Step 10. Use the remaining cream cheese buttercream to pipe a border around the top edge of the cake with your favorite piping tip. The cream cheese frosting may have softened. This is normal. Allow it to sit in the fridge for 15-20 minutes to reach a pipeaple consistency again.
Step 11. Sprinkle the toasted pecans from earlier in the center within the piped border. Refrigerate, bringing out the cake 20 minutes before serving to allow it to come to room temperature for optimal texture!
Store any leftovers in an airtight container in the refrigerator for up to 5 days!
Homemade Hummingbird Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F.
- Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.
- Drain the can of crushed pineapples through a strainer, saving the juice. Press the pineapples gently with a spoon to expel any excess pineapple juice. Set aside the pineapple juice for the pineapple-rum simple syrup later.
- Puree the ripe bananas and the greek yogurt until completely smooth and set aside.
- Melt the unsalted butter in a stainless steel pan then add the milk powder. Brown the butter until the milk solids and the milk powder are golden to medium brown. Be sure to constantly stir the butter, scraping the bottom of the pan with a spatula to keep the milk solids moving around and prevent them from burning.Once the butter has stopped sputtering and the milk solids are brown, remove the pan from the heat immediately. The butter will continue to brown even once removed. This is fine, don't panic. Allow the brown butter to cool slightly so that it doesn't scald the eggs in the next step.
- Add the dark brown sugar, melted browned butter, oil, eggs, vanilla extract and coconut extract to the bowl of a stand mixer. Mix on medium speed until smooth.
- Turn the mixer down to low speed and alternate adding the flour mixture and banana/greek yogurt mixture set aside earlier. Add them to the mixing bowl in 3 increments. Mix only until there are no more dry spots.
- Add the drained crushed pineapple set aside earlier and the crushed pecans. Using a spatula, gently fold them in by hand to evenly incorporate. Use the spatula to break up large clumps of crushed pineapple as needed.Be sure to scrape down the sides and bottom of the bowl in the process to get any ingredients that may not have been incorporated with your electric mixer.
- Prepare three 8-inch cake pans with baking spray and parchment paper. Divide the cake batter equally among the three pans. Bake at 325°F for 34-40 minutes or until the cake springs back easily after being lightly pressed.
- Once the cake layers are done, remove the pans from the oven and allow the layers to cool slightly. While the cake layers cool, prepare the pineapple rum simple syrup.The simple syrup should be added to the cake layers while they are still slightly warm.
- Add 4 ounces (half a cup) of the drained pineapple juice set aside earlier, the dark rum (or rum extract) and the granulated sugar to a small bowl and mix until the sugar is dissolved. Microwave the syrup for 15-20 seconds at a time as needed to help the sugar dissolve.If you have less than 4 oz of pineapple juice you can top it up with water.
- Using a toothpick or cocktail pick, poke holes into the cake layers all the way through to the bottom.
- Spoon a third of the simple syrup over each warm cake layer. Cover each layer with plastic wrap and allow the pineapple-rum syrup to soak into the cake completely as it cools. *If you won't assemble the cake on the same day, add another layer of plastic wrap over the cake pan, sealing it well and store it in the refrigerator for up to 2 days. Allow the cake layers to come to room temperature before assembling the cake.
- Add the cream cheese to the bowl of a stand mixer and beat with flat paddle attachment until smooth.
- Add the softened unsalted butter and powdered sugar and beat again on high speed just until smooth. Avoid whipping the frosting for too long after it is smooth as the powdered sugar will start to pull water from the cream cheese, softening the frosting.
- Toast the crushed pecans on medium high heat in a non-stick or seasoned cast iron pan for 2-4 minutes until slightly dark and fragrant. It will start to smell almost like popcorn when ready. Remove from the heat, allow to cool and set aside until ready to top the cake.
- Spread a thin layer of frosting down on an 8-inch cake circle. This will serve as “glue” to prevent the assembled cake from moving around as you decorate it. Using a square of non-slip shelf liner under the cake circle and on top of your turntable also stops the cake from moving around and makes transfer easier.
- Place the first cake layer down on the cake circle. Be sure to center the cake layer, using the cake circle as a guide. If any of your cake layers appear thicker or taller than the others start with the the thickest one so heavier layers don’t affect the structure of your cake.
- Using an offset spatula, spread an even layer of the cream cheese frosting (about a quarter inch thick) on top of the first cake layer. I like to spread the cream cheese frosting out a little past the edge of the cake then use it to fill in the gaps once the next cake layer is placed on top.
- Add a second layer of the hummingbird cake on top, spreading another even layer of the cream cheese frosting on top with your offset spatula. Use the spatula to smooth any excess frosting along the sides of the cake and push them into any gaps. Take this opportunity to gently realign the second layer if needed to make sure your layer cake will be perfectly vertical.
- Add your last cake layer on top. I like to invert this one so the perfectly flat bottom is now the top of the cake. This makes it easier for you to spread an even layer of the cream cheese frosting that looks crisp!
- Using the offset spatula spread a thin layer of the cream cheese frosting on the top of the cake. Spread it over the edge slightly.
- Use the offset spatula (or a cake scraper) again to crumb coat the sides of the cake for the semi-naked cake effect shown in the photo. The goal here is to minimize gaps, filling them with the cream cheese frosting. You will likely have a lip along the top edge of the cake. This is fine.
- For a sharp top edge, clean the offset spatula then, holding it against the top edge of the cake at a 45° angle, smooth out the upper lip of cream cheese buttercream by dragging it towards you in one swift but controlled motion. Clean the offset spatula and repeat this around the top edge of the cake until the lip is gone.
- Use the remaining cream cheese buttercream to pipe a border around the top edge of the cake with your favorite piping tip. The cream cheese frosting may have softened. This is normal. Allow it to sit in the fridge for 15-20 minutes to reach a pipeaple consistency again.
- Sprinkle the toasted pecans from earlier in the center within the piped border. Refrigerate, bringing out the cake 20 minutes before serving to allow it to come to room temperature for optimal texture!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Notes
- Avoid opening the oven door repeatedly during baking. This prevents the cake from rising properly and can actually cause it to sink. I generally don’t check doneness until at least 28-30 minutes in.
- You can completely omit the rum form the simple syrup or substitute 2 tsp of rum extract.
I tried this recipe and it was AMAZING! The bananas and pineapple made the cake so moist and flavorful, and the pecans added just the right amount of crunch. The pineapple rum syrup was such a nice touch…it gave the cake a little tropical kick that made it stand out.
And that cream cheese frosting…so smooth and tangy, it tied everything together perfectly. Honestly, this is now on of my favorites! So, so good!