Sweet Southern Hummingbird Cake Recipe: A Taste of Sunshine

Sweet memories dance through kitchens when hummingbird cake arrives on the scene, promising delectable Southern charm.

Tropical ingredients swirl together in a magical blend of comfort and nostalgia.

Bananas, pineapple, and pecans create a symphony of flavors that whisper stories of warm gatherings.

Moist crumbs promise pure delight with every tender bite.

Creamy frosting adds a luxurious finish that makes taste buds sing.

Baking this classic dessert connects you to generations of passionate home cooks.

Prepare to fall in love with a cake that feels like a warm embrace from the South.

Ways To Change Up Mary Berry Hummingbird Cake

• Gluten-Free Hummingbird Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Banana Delight: Swap eggs with flax eggs, use coconut oil, and choose dairy-free cream cheese for plant-based frosting.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener, reduce overall sugar content while maintaining cake's moisture.
• Nut-Free Alternative: Remove walnuts and replace with toasted sunflower seeds or skip nuts entirely for allergy-sensitive individuals.

Best Pairings For Mary Berry Hummingbird Cake

• Discover Perfect Flavor Companions for Hummingbird Cake
• Pair Creamy Chai Latte: Warm, spicy chai tea complements the cake's cinnamon notes and balances its sweetness with subtle cardamom and ginger undertones.
• Enhance with Toasted Pecan Caramel Drizzle: Rich caramel sauce with roasted pecans intensifies the cake's nutty flavor profile and adds luxurious depth to each bite.
• Match with Tropical Coconut Sorbet: Light, refreshing coconut sorbet provides a cool contrast to the dense, fruity cake while echoing its tropical pineapple essence.
• Elevate with Rum-Infused Whipped Cream: Delicate rum-spiked whipped cream adds a sophisticated adult twist, highlighting the cake's Caribbean-inspired ingredients.

How To Store Mary Berry Hummingbird Cake Right

• Store frosted cake in an airtight container for up to 4 days, covering loosely with plastic wrap to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil, and freeze for 2-3 months without compromising texture.
• Individually wrap cake slices in plastic wrap, place in freezer bags, and store for quick single-serving defrosting.
• Thaw frozen cake in refrigerator overnight, then bring to room temperature for 30 minutes before serving to restore soft, moist texture.

Common Questions About Mary Berry Hummingbird Cake

• What makes hummingbird cake different from other cakes?

This Southern classic combines tropical fruits like bananas and pineapple with warm spices, creating a uniquely moist and flavorful dessert that’s more complex than traditional vanilla or chocolate cakes.

• Can I substitute ingredients if I don't have everything?

Yes, you can replace walnuts with pecans, use vegetable oil instead of canola, or swap cream cheese brands. Just ensure measurements remain consistent for best results.

• Is this cake good for people who don't like super sweet desserts?

Absolutely! The natural sweetness from fruits balances the sugar, making it less overwhelmingly sweet compared to many traditional cake recipes. The cream cheese frosting also adds a tangy counterpoint.

Why Mary Berry Hummingbird Cake Is A Crowd-Pleaser

• Craft a Delightful Dessert: Perfect for bakers who love creating impressive, flavorful cakes with minimal baking expertise. This recipe welcomes both novice and experienced home cooks to enjoy a tropical-inspired treat.
• Crowd-Pleasing Celebration Cake: Ideal for birthdays, potlucks, and family gatherings. The combination of bananas, pineapple, and warm spices creates a memorable dessert that brings people together with its rich, comforting flavors.
• Nutritious Sweet Indulgence: Packed with fruit and nuts, this cake offers a healthier alternative to traditional desserts. Each slice delivers natural sweetness from bananas and pineapple, making it a guilt-free pleasure for those seeking a more wholesome treat.
• Simple Mixing Method: Requires basic kitchen skills and minimal preparation.

What Goes In Mary Berry Hummingbird Cake

• All-Purpose Flour: A key dry ingredient that provides structure for the soft cake.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Baking Powder: Helps the cake rise and become light and fluffy.

• Ground Cinnamon: Brings warm, aromatic flavor to the cake.
• Walnuts: Provides a crunchy texture and nutty taste.

• Ripe Bananas, Crushed Pineapple: Contribute natural sweetness and moisture to the cake.
• Eggs: Help bind the ingredients and add richness.

• Vegetable Oil: Ensures the cake remains moist and tender.
• Vanilla Extract: Enhances the overall flavor profile.

• Butter, Cream Cheese: Create a rich and creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.

Steps To Make Mary Berry Hummingbird Cake

Step 1: Warm Up the Oven

Crank the oven to a toasty 200C (180C fan/gas 6). Grab two 20cm cake pans and give them a quick spray or butter coating to prevent any sticky situations.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Ground cinnamon
• Chopped walnuts

Whisk everything together until perfectly combined.

Step 3: Create Wet Ingredient Magic

• Ripe, mashed bananas
• Crushed pineapple
• Fresh eggs
• Vanilla extract
• Vegetable oil

Stir until the mixture looks smooth and inviting.

Step 4: Marry the Mixtures

Gently fold the wet ingredients into the dry ingredients. Don’t overmix – you want a tender, loving blend that just comes together.

Step 5: Bake to Perfection

Pour the batter evenly into the prepared pans. Slide them into the preheated oven and bake for 25-30 minutes. The cake is ready when a skewer comes out clean with just a few moist crumbs.

Step 6: Cool Down

Let the cakes hang out and cool completely on a wire rack. Patience is key here!

Step 7: Whip Up Creamy Frosting

• Softened butter
• Cream cheese
• Powdered sugar
• Vanilla extract

Beat until the frosting is smooth, fluffy, and absolutely irresistible.

Step 8: Assemble and Decorate

Place one cake layer on a serving plate. Spread a generous layer of frosting. Top with the second cake layer and cover the entire cake with the remaining frosting. Sprinkle some extra chopped walnuts on top for a delightful crunch.

Tips To Help With Mary Berry Hummingbird Cake

• Nut Swap: Replace walnuts with pecans or almonds for a different nutty flavor profile.
• Moisture Magic: Use very ripe, spotted bananas to enhance the cake's natural sweetness and moisture.
• Dairy-Free Adaptation: Substitute cream cheese with vegan cream cheese and butter with coconut oil for a plant-based version.
• Spice Boost: Add a pinch of nutmeg or ground ginger to amplify the warm, aromatic notes in the cake.
• Storage Secret: Keep frosted cake in the refrigerator and bring to room temperature before serving for optimal taste and texture.

Hummingbird Cake Recipe

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4.7 from 32 reviews

• Total Time: 40-45 minutes
• Yield: 12 1x

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Description

Southern charm meets sweet indulgence in this classic Hummingbird Cake, blending bananas, pineapple, and pecans into a moist, spiced masterpiece. Cream cheese frosting crowns this beloved dessert, promising delightful memories with each delectable slice you savor.

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Ingredients

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Main Ingredients:

• 2 large ripe bananas (200g-250g/7oz-9oz), peeled and mashed
• 1 × 432g tin of pineapple chunks, drained and finely chopped
• 2 eggs, beaten
• 175 milliliters (6 fluid ounces) sunflower oil

Dry Ingredients:

• 250 grams (9 ounces) self-raising flour
• 250 grams (9 ounces) caster sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 50 grams (2 ounces) walnut pieces, chopped

Additional Ingredients:

• 1 teaspoon vanilla extract
• 175 grams (6 ounces) butter, softened
• 100 grams (4 ounces) butter, softened
• 175 grams (6 ounces) full-fat cream cheese
• 300 grams (11 ounces) icing sugar, sifted
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 200°C and line two 20cm round cake tins with parchment paper.
2. Thoroughly combine the dry ingredients in a spacious mixing bowl, ensuring an even distribution of flour, sugar, baking powder, cinnamon, and chopped walnuts.
3. In a separate large bowl, mash ripe bananas and blend with crushed pineapple, cracked eggs, fragrant vanilla extract, and vegetable oil until well incorporated.
4. Gently fold the wet mixture into the dry ingredients, stirring until just combined to maintain a tender cake texture.
5. Pour the batter evenly between the prepared cake tins, smoothing the surfaces with a spatula.
6. Bake in the preheated oven for 25-30 minutes, rotating halfway through to ensure even cooking.
7. Test cake doneness by inserting a clean skewer into the center – it should emerge without any raw batter.
8. Remove cakes from oven and allow to cool completely in the tins for approximately 10 minutes.
9. Transfer cakes to a wire rack and cool entirely to room temperature.
10. Prepare the cream cheese frosting by whipping butter, cream cheese, powdered sugar, and vanilla until silky and spreadable.
11. Once cakes are fully cooled, carefully layer and generously frost the cake, covering top and sides evenly.
12. Optional: Garnish with additional chopped walnuts or decorative cake crumbs for texture.

Notes

• Ensure ripe bananas provide maximum sweetness and deeper flavor profile for the cake.
• Toast walnuts before adding to dry ingredients to enhance their nutty, rich taste and release natural oils.
• For gluten-free version, substitute regular flour with almond or coconut flour and add xanthan gum for better binding.
• Reduce sugar content by using overripe bananas and replacing some sugar with natural sweeteners like honey or maple syrup.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern United States

Nutrition

• Serving Size: 12
• Calories: 321
• Sugar: 27 g
• Sodium: 112 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 2.1 g
• Protein: 3.7 g
• Cholesterol: 42 mg