Hamdi Saidani This Pioneer Woman Hummingbird Cake is a moist and fruit-packed recipe, which is made with bananas and crushed pineapple. It’s the ultimate comfort food recipe, a classic Southern dessert perfect for any occasion.
Pioneer Woman Hummingbird Cake Ingredients
A classic Southern combination of fruit, spice, and nuts.
For the Cake:
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup canola oil
- 2 large eggs, beaten
- 1 1/2 tsp. vanilla extract
- 2 (8-oz.) cans crushed pineapple in juice, undrained
- 2 ripe bananas, chopped
- 1 cup chopped pecans
- Nonstick baking spray with flour
For the Cream Cheese Frosting:
- 3/4 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 1 cup toasted pecan halves, for decorating
How To Make Pioneer Woman Hummingbird Cake
A step-by-step guide to this incredibly moist and flavorful cake.
- Prep the Oven and Pans: Preheat the oven to 350°F. Prepare two 8-inch round baking pans by spraying them with nonstick baking spray with flour (or butter and flour them).
- Mix the Cake Batter: In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder. In a separate motion, stir in the oil, beaten eggs, vanilla, and the undrained crushed pineapple until everything is evenly combined.
- Add Fruit and Nuts: Mash the ripe bananas and add them to the bowl along with the chopped pecans. Stir gently until just combined.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 33 to 37 minutes, or until a wooden pick inserted into the center comes out with just a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
- Make the Cream Cheese Frosting: In a stand mixer, beat the softened butter and cream cheese on medium speed until smooth and creamy. Add the powdered sugar, vanilla, and a pinch of salt. Mix on low speed to combine, then increase to medium-high and beat until the frosting is light and fluffy, about 2 minutes.
- Assemble and Decorate: Place one cooled cake layer on a serving plate and spread about 1 cup of frosting evenly over the top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting. Decorate by gently pressing the toasted pecan halves in a ring around the base and top edge of the cake.
Recipe Tips
For the most delicious, moist Hummingbird Cake every time.
- How to get the most flavor from the pecans? Toasting the pecans before chopping them for the batter and using them for decoration is a small step that makes a big difference. It deepens their nutty flavor and adds a lovely crunch.
- Why use oil instead of butter? Oil-based cakes, like this one, are known for being incredibly moist and tender. The oil keeps the cake soft and moist for several days, much longer than a butter-based cake.
- Can I use fresh pineapple? While canned crushed pineapple is traditional and provides a lot of moisture, you can use fresh pineapple. Just be sure to dice it very finely and include any juices that accumulate.
- How to prevent the cake from being too dense? Be careful not to overmix the batter once you add the flour. Mix only until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense cake.
What To Serve With Hummingbird Cake
This rich, sweet cake is a dessert all on its own.
Hummingbird cake is so moist and flavorful that it doesn’t need any accompaniments, but it’s always lovely with:
- A hot cup of coffee or a sweet tea
- A small glass of milk
- A scoop of vanilla ice cream, if you’re feeling extra decadent
How To Store Hummingbird Cake
Keeping your cake fresh and moist.
- Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it with a cake dome or plastic wrap. It will stay fresh and delicious for up to 5 days. For the best flavor and texture, let slices sit at room temperature for about 20-30 minutes before serving.
Pioneer Woman Hummingbird Cake Nutrition Facts
An estimated guide per slice.
- Calories: 650 kcal
- Carbohydrates: 80 g
- Protein: 6 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake in a different pan?
Yes. This recipe works beautifully as a 9×13-inch sheet cake. The baking time will be similar, around 35-40 minutes. You can also make about 24 cupcakes; bake them for 18-22 minutes.
Why is it called Hummingbird Cake?
The origin of the name is debated, but the most popular theory is that the cake is so sweet and delicious, it makes you want to hum with happiness, just like a hummingbird. It’s also thought that its tropical fruit flavors are reminiscent of the Caribbean, where the hummingbird is a native bird.
Can I freeze Hummingbird Cake?
Yes, this cake freezes very well. You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. You can also freeze the frosted cake, either whole or in individual slices. Thaw overnight in the refrigerator.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cherry Pineapple Dump Cake Recipe
- Pioneer Woman Pig Pickin’ Cake Recipe
- Pioneer Woman Italian Cream Cake Recipe
Pioneer Woman Hummingbird Cake Recipe
Description
A classic Southern Hummingbird Cake that is incredibly moist and packed with tropical flavors of pineapple and banana, spiced with cinnamon, and covered in a rich cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Prepare two 8-inch round cake pans.
- In a large bowl, whisk together all dry cake ingredients.
- Stir in the oil, eggs, vanilla, and undrained pineapple until just combined.
- Mash the bananas and fold them into the batter along with the chopped pecans.
- Divide the batter between the pans and bake for 33-37 minutes. Cool completely.
- To make the frosting, beat the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt, and beat until light and fluffy.
- Assemble the cake by frosting between the layers, then frosting the top and sides.
- Decorate with toasted pecan halves.
Notes
- u003cliu003eUsing very ripe, speckled bananas will provide the best flavor and moisture for the cake.u003c/liu003eu003cliu003eBe sure not to drain the pineapple; the juice is essential for the cake’s moist texture.u003c/liu003eu003cliu003eToasting the pecans before adding them to the cake and for decoration enhances their nutty flavor.u003c/liu003eu003cliu003eFor the smoothest frosting, make sure your butter and cream cheese are fully softened to room temperature.u003c/liu003e
