Hummingbird Cake originates from the Southern U.S., but its roots trace back to Jamaica. It was initially called the “Doctor Byrd Cake,” named after Jamaica’s national bird, a type of hummingbird. Some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird.
The recipe was introduced to American kitchens in the late 1970s through Southern Living magazine, where it quickly became a favorite. This cake is similar to banana bread but with the added indulgence of a rich, creamy frosting, making it a staple for birthdays, holidays, and Sunday dinners.
This Hummingbird Cake follows a traditional method, combining simple ingredients to create a rich, moist cake. The dry ingredients, including flour, sugar, salt, baking soda, and cinnamon, provide structure and warm spice. The addition of eggs, oil, and vanilla ensures a tender texture, while crushed pineapple and mashed bananas add natural sweetness and moisture. The chopped pecans give a delightful crunch.
Unlike traditional cakes, this batter is mixed gently—there’s no need to beat it, which helps maintain a dense, soft crumb. Baked in three layers, this cake is stacked and frosted with a smooth, creamy icing made from cream cheese, butter, powdered sugar, and vanilla. Topped with additional pecans and shredded coconut, the finished cake is both stunning and delicious.
Use very ripe bananas for the best flavor and moisture. Do not drain the pineapple—the juice adds extra moisture to the batter.
Stir the batter gently; overmixing can make the cake dense. Grease and line the cake pans with wax or parchment paper to prevent sticking. Let the cake layers cool completely before frosting to prevent melting. Toast the pecans before adding them for a richer, nuttier flavor.
Add a pinch of nutmeg for extra spice depth. Store the cake in the refrigerator to keep the frosting firm.
Serve at room temperature for the best flavor.
Hummingbird cake originated in Jamaica; some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird.
