02 March 2017

Hummingbird Cake - Banana-Pineapple Cake with Cream Cheese Frosting

Hummingbird Cake - Banana Pineapple Cake with Cream Cheese Frosting / www.delightfulrepast.com

Hummingbird Cake is a real blast-from-the-past cake. Popular in the South in the 1970s, it came to national attention years later when Oprah Winfrey's personal chef brought it to her television audience. Like Carrot Cake, also popular in the 1970s, Hummingbird Cake has cream cheese frosting.

Most Hummingbird Cakes are far too sweet for my taste and have waaaaay too much frosting. I've cut back on both, so one slice (1/16th of the cake) is well within my daily sugar allowance. (See Sugar - Toxin or Treat? for more about that.)

I was too lazy to get out my piping bag and tips, so this cake is just stone plain. But that just goes along with the whole simplifying-my-life thing that I'm enjoying so much. And taking that even further, I froze half the cake, 2 slices in each of 4 glass freezer containers, for future treats. 

Tell me, do you like to freeze cake and other desserts instead of having great quantities of the stuff sitting around screaming "Eat Me" every time you walk by?! 


Hummingbird Cake - Banana Pineapple Cake with Cream Cheese Frosting / www.delightfulrepast.com


Hummingbird Cake


(Makes one 8-inch 2-layer cake, 16 servings)

The Cake

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 1/3 cups (9.33 ounces/265 grams) sugar
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup (6 fluid ounces/177 ml) organic canola oil
1/2 cup (4 fluid ounces/118 ml) milk
2 large eggs, room temperature
1 8-ounce can unsweetened crushed pineapple, not drained
1 cup finely chopped ripe bananas (2 6.5-ounce bananas)
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

The Frosting

6 tablespoons (3 ounces/85 grams) cream cheese, room temperature
6 tablespoons (3 ounces/85 grams) unsalted butter, room temperature
1 pound (16 ounces/454 grams) powdered sugar
1 teaspoon vanilla extract
About 2 tablespoons milk


1 Preheat oven to 350F/180C/Gas4. Grease well and lightly flour two 8-inch/20 cm layer pans. 

2 In large mixing bowl, whisk together flour, sugar, soda, cinnamon and salt. Add oil, milk and eggs, stirring with a spoon just until dry ingredients are moistened. Stir in pineapple (including juice), bananas, vanilla extract and pecans.

3 Pour into prepared pans. Bake for about 30 to 35 minutes, or until toothpick inserted in center comes out clean.

4 Cool in pans on wire racks for 10 minutes. Remove from pans and cool on racks until completely cool, another 1 1/2 hours.

5 Make Cream Cheese Frosting. In bowl of stand mixer, or with a hand mixer, cream the cream cheese and butter until smooth. With the mixer on low speed, gradually beat in the powdered sugar. Scrape down the sides of the bowl. Add the vanilla extract and milk; beat on high speed until frosting is light and fluffy, about 5 minutes. You will likely have to add the liquid ingredients before adding all the powdered sugar.

6 Freeze however many slices you don't need right away. Each of these Pyrex Simply Store 3 Cup Rectangle glass dishes with lids holds 2 slices of cake.


Hummingbird Cake - Frozen 2 Slices at a Time in Glass / www.delightfulrepast.com


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70 comments:

Angie Schneider said...

Such a pretty and delicious layered cake! It reminds me of carrot cake, but better, because of the use of pineapple and banana here.

Jean | DelightfulRepast.com said...

Thanks, Angie. And I think the banana and pineapple are pretty balanced in it. Neither overwhelms.

Sippity Sup said...

Hummingbird cake. Such a delightful name for a springtime treat. GREG

Jean | DelightfulRepast.com said...

Thank you, Greg. I do think of spring every time I hear the word 'hummingbird.'

Thomas "Sully" Sullivan said...

Have never heard of Hummingbird Cake. But then, I’ve never been a hummingbird. In any case I see an opportunity here. You eat the banana-pineapple glurp that some malevolent chef introduced into the recipe for cakes back when the world was young, and I’ll eat all the frosting. Spot on about simplifying life. Mine is sooooo good. So simple that there isn’t even a recipe…that would be a complication.

Jean | DelightfulRepast.com said...

We're a perfect match, Sully! I'll scrape off the frosting for you, and I'll eat the cake. Yes, a simple life is the best life. But I'll never get it so simple that I won't enjoy developing recipes. What would I do in my spare time!

organicgardendreams said...

Hi Jean, I have never heard of a Hummingbird cake, but the recipe sounds delicious. I appreciate as always that you are conscious about how much sugar a recipe contains. Very tempted to try this one out myself!
By the way, I love freezing deserts and I also use Pyrex glass containers!
Thanks for this great post!
Warm regards,
Christina

Cranberry Morning said...

Thanks, Jean! I just printed out this recipe. I like that it's less sweet, and after I bake something I always put it in the freezer, out of sight, out of temptation! BTW, I'd never heard of Hummingbird Cake until sometime in the past few months. It does sound delicious! (love the pecan part especially)

kitty@ Kitty's Kozy Kitchen said...

I have made hummingbird cake, but it was many, many years ago, from a recipe from Southern Living magazine. I'll have to try your version, Jean. Also, your small roast and your Yorkshire pudding is among me soooo hungry. The Yorkies turned out so great, and I can just about taste them with some gravy. Thanks for sharing your wonderful recipes.

Jeanie said...

Jean, thank you for posting this wonderful sounding recipe. It looks delicious -- even simple! I've had hummingbird cake before but never made one. I have a feeling that is about to change.

I'll freeze cookies sometimes and occasionally a cake, though I don't make those often. It's a good idea and one I should do more often!

Jean | DelightfulRepast.com said...

Thanks, Christina. I'm trying to show people it is possible to have desserts and still not go crazy with the sugar! So glad you're using the Pyrex glass containers. Aren't they great!

Jean | DelightfulRepast.com said...

Judy, I think you'll like it. And be sure to toast those pecans before you add them to the cake. Glad to hear you, too, believe the freezer is our friend!

Jean | DelightfulRepast.com said...

Thank you so much, Kitty! I think you'll find my recipe uses a lot less butter and cream cheese in the frosting, for one thing. But today I'd rather be eating roast beef and Yorkies because I've had to bake three cakes this week for client projects!

Jean | DelightfulRepast.com said...

Jeanie, I hope you'll like it. It's so easy. No mixer. Just whisk the dry ingredients (that's what I do instead of sifting) and then stir in the wet ones with a spoon.

Debbie Harris said...

I have never heard of this cake before, but oh my it sure sounds delightful. Pineapple with that cream cheese icing, pure goodness!

Jean | DelightfulRepast.com said...

Thanks, Debbie. I'm sure you'd really like it. Let me know if you try it!

Quinn said...

I've never had hummingbird cake, but I like the idea of relying on actual fruit for a lot of the sweetening in a recipe. I'll save this one to try. And those 3-cup Pyrex containers are the ones I use most for freezing all sorts of things - they are so easy to stack in the freezer or in my tiny fridge. Been using them for years now - my favorites!

Marisa Franca @ Allourway said...

I have to make this cake! I love the name and would you believe I've never tasted it. And I'm really not a sweets eater. Desserts in our home were reserved for holidays. I really like the idea of just having two layers - less frosting. I'm pinning the recipe. Have a great weekend, Jean.

Jean | DelightfulRepast.com said...

Quinn, I think you'll like it. And I cut back on sugar even more by scraping the frosting off *my* portion! I'd skip it altogether, but that would be a bit dull for the blog! :-) As would my pumpkin pie made with just 1/4 cup of sugar!

Jean | DelightfulRepast.com said...

Marisa, thank you! I think you'll like it, even if you reserve it for holidays. We would all be better off if we only ate desserts on special occasions!

Pauline Wiles said...

Like you, I'm not a fan of overly sweet or overly frosted. And indeed, small quantities (or frozen extras) are a necessity when I bake!

Jean | DelightfulRepast.com said...

Pauline, I love it when people agree with me! :D And, of course, it goes without saying that the cake is enhanced by a nice cuppa tea!

Mrs Shoes said...

Yumm, sounds so good. I have some pineapple in the cupboard.... I think Mr Shoes is going to get to have a fancy dessert tonight!
I came to visit from the AIM link party; I hope you'll find time one day to stop by the 4Shoes & let me know you've stopped by. :-)

Jean | DelightfulRepast.com said...

Thanks, Mrs Shoes. Do let me know how it turns out for you and whether Mr Shoes like it!

Susan J Meyerott, M.S. said...

Thanks, Jean!

Never heard of hummingbird cake...so I'll have to give it a try...love cream cheese frosting!

I did try the sesame orange chicken which turned out great! Hubby loved it. My ongoing quick to make treat is your scones recipe...and I was never a scones fan.

I don't know that I'd make a cake with the idea I was going to freeze it, although I have. I'd rather know I have enough people around to eat it before I consume too much! But with the cream cheese frosting.....

Jean | DelightfulRepast.com said...

Sue, thank you so much! If I freeze half the cake, 8 slices, 2 per glass container, then at a later date when the two of us would like a dessert, I just pull one out of the freezer. If we have some people over, I just pull out the appropriate number. So there's never any waste and never any overdoing it! And in between times, I just make a point of "forgetting" that it's even there!

Bernideen said...

Dear Jean:What a delicious cake and yes I have made one before and they are so nice and moist! So glad you shared this fun recipe!

Jean | DelightfulRepast.com said...

Thank you, Bernideen! And doesn't it go beautifully with tea?!

Grammy Dee said...

I've heard of this cake before, never knew how to make it though. Sounds yummy! Thank you Jean for sharing this post at the #WednesdayAIM #LinkUp #BlogParty. I shared it on social media.

Cocoa and Lavender said...

Thanks for reducing the sweetness and frosting on this one, Jean! I have always wondered where the name of this cake originated - do you know?

Tony Grant said...

Banana and pineapple!! Sounds delicious, Jean. I have never heard of Hummingbird Cake
before. For a start, we don't get hummingbirds over here. However, we do have a Hummingbird Bakery. I have been to the one in Notting Hill. The closest Hummingbird Bakery to us is at Richmond, just along The Thames. If you come over Jean you could try the Hummingbird Bakery out!!!!

Jean | DelightfulRepast.com said...

Thanks, Grammy Dee! Social media shares are always appreciated. It sounds like a lot of people haven't heard of this cake.

Jean | DelightfulRepast.com said...

Thanks, David. I believe it was called Hummingbird Cake because it was said to be sweet enough to attract hummingbirds, which feed on nectar. But, as you said, I've reduced the sweetness. So my version might not appeal to the hummingbirds!

Jean | DelightfulRepast.com said...

Thanks, Tony. I would definitely want to go to the one in Richmond! Never been there, but have always been sure I would like it.

Margie said...

I'm intrigued by the combo of banana and pineapple in a cake. YUM! How long would a frozen cake be good for?

Jean | DelightfulRepast.com said...

Thanks, Margie. It is a lovely flavor combination. I would guess that my frozen cake slices would be good for three months, but I'm sure we'll eat them before then! :-)

Shirley said...

Hi Jean,
May try this one this weekend. Wondering if I can substitute fresh pineapple for the canned since I have a fresh pineapple sitting on my dinning room table. 😄
Thanks,
Shirley

Deborah Montgomery said...

I had this for the first time a few years ago when I was visiting in Alabama, and fell in love with it! Definitely one I'd like to try making. And yes, I absolutely have to freeze some of my baking efforts, or I would eat it all! Besides, what a nice treat to pull something out of the freezer when guests come by unexpectedly.

Jean | DelightfulRepast.com said...

Shirley, fresh pineapple should be great. Just chop it very finely to resemble crushed pineapple and capture just a bit of the juice to put in it.

Jean | DelightfulRepast.com said...

Yes, Deborah, and doesn't it just make you feel like the hostess with the mostest when you pull something out of the freezer for unexpected guests!

Rhyming With Wine said...

I'd never heard of hummingbird cake before but it sounds delicious - anything with cream cheese frosting is a winner for me! Great idea to freeze it though as I tend not to bake much otherwise I end up having to eat it all I'd never thought of freezing it before? Great tip! Thanks for sharing with #DreamTeam x

Jean | DelightfulRepast.com said...

RWW, thank you. I couldn't bake at all if I didn't freeze stuff. I'd be eating way too many desserts just so they wouldn't go to waste! (Readers, if you like rhymes, you must check out this blogger; she can make a funny rhyme about anything!)

Menaka Bharathi said...

such a wondereful recipe, mouthwatering indeed! Thanks for Joining the Bloggers Pit Stop

Jean | DelightfulRepast.com said...

Thank you, Menaka! And, of course, it's organic.

Gerlinde de Broekert said...

Jean, your cake looks delicious and I love the idea of freezing the leftovers because if the sweets are around me I will nibble all day. I often share my baked items with my neighbors and friends.

Jessi Lashakmitis said...

That cake looks so delicious and beautiful at the same time!!! Thanks for sharing it with us:)Jessi

Miz Helen said...

Your Hummingbird Cake looks fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
Miz Helen

Karen (Back Road Journal) said...

I've often heard of hummingbird cake but unfortunately have never gotten to enjoy a slice. I know I would like your version since it is not as sweet as most recipes.

Jean | DelightfulRepast.com said...

Gerlinde, thank you. Sharing works, too! :-)

Jean | DelightfulRepast.com said...

Thanks, Jessi. I hope you'll try it soon!

Jean | DelightfulRepast.com said...

Miz Helen, I can imagine having it for dessert after a good old-fashioned chicken dinner. I'll bring the cake if you'll fry the chicken!

Jean | DelightfulRepast.com said...

Karen, thank you. I hope you'll try it soon. It really is good with the natural sweetness of the fruit.

Carlee said...

What a delicious looking cake! I just need an excuse to make another cake!! Yum!

Whisky of the Week Blog said...

I have to bake a cake for my hubby's 50th birthday and was undecided about what... but this delicious cake is perfect. Thank you for the inspiration. #dreamteam

Jean | DelightfulRepast.com said...

Carlee, thank you. Always happy to provide you with another excuse! :D

Jean | DelightfulRepast.com said...

WOTW, cool! Do let me know how you both like it!

The Charm of Home said...

This is such a delicious cake! Thanks for sharing at Home Sweet Home!

Erin said...

I have never heard of hummingbird cake, this looks delicious! I am defiantly going to have to try this cake.

Jean | DelightfulRepast.com said...

Thanks, TCOH! I love Home Sweet Home!

Jean | DelightfulRepast.com said...

Erin, thank you. I'm finding that a lot of people haven't heard of it. I hope you'll try it soon and let me know how you liked it!

handmade by amalia said...

This looks like proper cake, Jean, and really delicious. I've also not heard of it before but I'm sure I'll like it :-)
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Amalia! I brought a slice out of the freezer for last night, and it was just like new. It is lovely to have on hand. Hope you'll try it soon

Rhyming With Wine said...

Hi Jean.
I'm just popping back again through #DreamTeam lovely. Thanks so much for linking up and for your gorgeous reply above. Dawn x

Jean | DelightfulRepast.com said...

Thank you, Dawn. I never know if people are going to see my replies or not. Some of us check back, but others don't.

April J Harris said...

Your Hummingbird Cake looks beautiful, Jean. I love that you have reduced the sugar and also that it freezes so well! Scheduled to share on the Hearth and Soul Facebook page. Thank you for being a part of Hearth and Soul.

Jean | DelightfulRepast.com said...

April, thank you so much! I love Hearth and Soul, and I so appreciate all social media shares!

Susie Hawes said...

Sounds delicious! Never made this type and I do love the sound of that frosting. yum! #DreamTeam

Jean | DelightfulRepast.com said...

Thank you, Susie. I do hope you'll try it soon and let me know how you liked it.

Nickie Jim said...

I presume I could substitute a 9 x 13 Pyrex dish for the cake (making a sheet cake rather than a two-layer cake). Would you agree? Any modifications?

Jean | DelightfulRepast.com said...

Nickie, I like to do that as well - really saves time/work and cuts down on the frosting! You just might need to bake the sheet cake a bit longer than the layers, maybe 10 minutes.

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