Indulge in the sweet and tangy flavors of the beloved Hummingbird Cake with our collection of 18 irresistible recipes! This classic dessert has won hearts and taste buds alike, and we’re excited to share our twist on this timeless treat. From moist and fluffy cakes topped with cream cheese frosting, to decadent trifles and show-stopping layer bars, our hummingbird cake recipes are sure to delight both you and your guests.
Whether you’re a seasoned baker or just starting out, these easy-to-follow instructions and mouth-watering photos will guide you in creating the perfect Hummingbird Cake. So go ahead, get baking, and experience the joy of sharing this sweet treat with loved ones!
Classic Hummingbird Cake with Cream Cheese Frosting
Classic Hummingbird Cake with Cream Cheese Frosting: A moist and flavorful Southern-style dessert that’s perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 1 cup pineapple juice
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1 cup chopped walnuts
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together pineapple juice, sugar, eggs, baking powder, and salt.
3. Add flour, butter, and walnuts; mix until just combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
7. For the frosting, beat cream cheese and butter until smooth; add powdered sugar and vanilla extract; mix until combined.
Cooking Time: 30-35 minutes per cake
Mini Hummingbird Cupcakes with Pineapple Glaze
These bite-sized cupcakes are the perfect treat to brighten up your day. With a moist and flavorful cake, topped with a sweet and tangy pineapple glaze, you’ll be hooked!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Pineapple glaze (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add milk and eggs, beating until well combined.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
Pineapple Glaze:
– 1 cup powdered sugar
– 2 tablespoons pineapple juice
– 1 tablespoon unsalted butter, softened
Mix all ingredients together until smooth. Drizzle over cooled cupcakes.
Hummingbird Bundt Cake with Pecan Streusel
This classic Southern dessert combines the sweetness of bananas and pineapple with a crunchy pecan streusel topping, resulting in a moist and flavorful cake that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 ripe bananas, mashed
– 1 cup pineapple juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup chopped pecans (for streusel topping)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, mashed bananas, and pineapple juice. Mix until smooth.
4. Pour batter into prepared bundt pan and smooth top.
5. Prepare streusel topping by mixing chopped pecans with 2 tablespoons granulated sugar.
6. Sprinkle streusel topping evenly over cake.
7. Bake for 55-60 minutes or until a toothpick comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Vegan Hummingbird Cake with Coconut Whipped Cream
This moist and flavorful hummingbird cake is a perfect treat for any occasion, and the addition of coconut whipped cream takes it to the next level. This recipe is sure to please even the most discerning palates.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup pineapple juice
– 1/2 cup chopped walnuts (optional)
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, applesauce, and oil.
3. Add baking powder, vanilla extract, pineapple juice, and walnuts (if using); mix until combined.
4. Divide batter evenly between prepared pans; smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely before frosting with coconut whipped cream.
Cooking Time: 50-60 minutes
Hummingbird Cake Pancakes with Maple Syrup
A sweet breakfast twist on the classic hummingbird cake, these fluffy pancakes are infused with the flavors of pineapple, banana, and spices. Top them with a drizzle of pure maple syrup for an added touch of sweetness.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup pineapple juice
– 1/4 cup mashed banana
– 1 tablespoon unsalted butter, melted
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Maple syrup (for serving)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, pineapple juice, banana, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes (for 4-6 pancakes)
Hummingbird Cake Trifle with Banana Pudding
This show-stopping dessert combines the moist, spiced goodness of hummingbird cake with the creamy richness of banana pudding, layered in a glass for a stunning presentation.
Ingredients:
For the hummingbird cake:
– 1 cup crushed pineapple
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
For the banana pudding:
– 4 ripe bananas, sliced
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 tbsp unsalted butter
– 2 cups vanilla pudding mix
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the hummingbird cake according to package instructions. Let cool completely.
3. In a large bowl, whip heavy cream until stiff peaks form. Set aside.
4. In a separate bowl, combine sliced bananas, milk, butter, pudding mix, and vanilla extract. Whisk until smooth.
5. Assemble the trifle by layering cake, banana pudding, and whipped cream in a 9×13-inch glass or container. Repeat for 3-4 layers, finishing with whipped cream on top.
Cook Time: None ( assembly only)
Gluten-Free Hummingbird Cake with Almond Flour
A moist and flavorful cake that’s perfect for any occasion, this gluten-free hummingbird cake is made with almond flour instead of traditional wheat flour. With the addition of sweet and tangy flavors from pineapple and cherries, this cake is sure to be a hit!
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 cup pineapple juice
– 1 cup chopped fresh cherries (such as Bing or Rainier)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, sugar, and baking powder.
3. In a large bowl, whisk together softened butter, eggs, pineapple juice, chopped cherries, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Hummingbird Cake French Toast for Brunch
Take your brunch game to new heights with this moist and flavorful Hummingbird Cake French toast, featuring the iconic flavors of pineapple, banana, and spices.
Ingredients:
– 4 slices of bread ( Challah or brioche work well)
– 1 cup Hummingbird cake mix
– 2 eggs
– 1/4 cup milk
– 2 tablespoons unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. In a shallow dish, whisk together the Hummingbird cake mix and eggs.
2. Add the milk and melted butter; whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Dip each bread slice into the cake mixture, coating both sides evenly.
5. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve warm with a drizzle of maple syrup and a sprinkle of powdered sugar, if desired.
Cooking Time: 8-10 minutes
Hummingbird Cake Muffins with Crumb Topping
Moist and flavorful, these muffins combine the classic hummingbird cake flavors of pineapple, banana, and spices with a crunchy crumb topping. Perfect for a breakfast or brunch treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 ripe bananas, mashed
– 1 cup crushed pineapple
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped pecans (optional)
– Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, mashed bananas, crushed pineapple, cinnamon, nutmeg, and pecans (if using). Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Prepare Crumb Topping: Whisk together flour and sugar. Cut in cold butter until mixture resembles coarse crumbs.
6. Sprinkle crumb topping over muffins.
7. Bake for 20-22 minutes, or until golden brown.
Cooking Time: 20-22 minutes
Hummingbird Cake Parfait with Fresh Berries
Elevate your dessert game with this vibrant and refreshing take on classic hummingbird cake, featuring sweet and tangy fresh berries.
Ingredients:
– 1 1/2 cups whipped cream
– 1 cup cooked hummingbird cake (see recipe or store-bought), crumbled
– 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. In a medium bowl, mix together whipped cream and honey until smooth.
2. Cut the hummingbird cake into small cubes and place at the bottom of individual serving glasses or parfait dishes.
3. Top the cake with a layer of mixed berries.
4. Spoon the whipped cream mixture over the berries.
5. Repeat steps 2-4 one more time, ending with a layer of whipped cream on top.
6. Drizzle lemon juice over the whipped cream and garnish with additional fresh berries, if desired.
Cooking Time: None! Assemble just before serving for maximum freshness.
Hummingbird Cake Cookies with Cream Cheese Drizzle
These tender cookies capture the essence of classic hummingbird cake, with a moist and fluffy texture, topped with a tangy cream cheese drizzle. Perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup chopped pecans (optional)
– Cream cheese drizzle ingredients: 8 ounces cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, and baking powder.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Fold in chopped pecans (if using).
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until lightly golden.
8. Allow cookies to cool on wire rack.
9. For the cream cheese drizzle: Beat softened cream cheese and butter until smooth. Add vanilla extract. Drizzle over cooled cookies.
Cooking Time: 12-14 minutes
Hummingbird Cake Cheesecake Swirl
Experience the sweet union of Hummingbird Cake’s signature flavors with a creamy cheesecake in this unique and scrumptious dessert. The result is a delightful combination of banana, pineapple, and spices, perfectly balanced by a rich cheesecake.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the Hummingbird Cake layer:
– 2 large ripe bananas, mashed
– 1 cup pineapple juice
– 1/2 cup vegetable oil
– 1 cup granulated sugar
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped walnuts (optional)
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs with sugar and melted butter; press into a 9-inch springform pan.
3. In a separate bowl, mix together Hummingbird Cake ingredients and pour over crust.
4. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow to cool completely before topping with cheesecake mixture.
6. Bake for an additional 45-50 minutes or until cheesecake is set.
7. Let it cool, then refrigerate for at least 4 hours before serving.
Cooking Time: 1 hour 15 minutes
Hummingbird Cake Ice Cream with Caramel Sauce
Escape to a tropical paradise with this creamy ice cream infused with the flavors of classic hummingbird cake, paired with a rich caramel sauce. This unique dessert is perfect for warm weather or any occasion that calls for a sweet treat.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 tsp vanilla extract
– 1/4 cup crushed pineapple
– 1/4 cup chopped pecans
– Caramel sauce (store-bought or homemade)
Instructions:
1. Combine cream, milk, and sugars in a medium bowl. Whisk until sugars dissolve.
2. Add vanilla extract and whisk to combine.
3. Stir in crushed pineapple and chopped pecans.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Transfer ice cream to an airtight container and freeze for at least 2 hours.
6. Serve with caramel sauce drizzled on top.
Cooking Time: 20 minutes (including churning time)
Hummingbird Cake Pops for Parties
Make a buzz with these adorable Hummingbird Cake Pops, perfect for any celebration! Moist and flavorful cake, coated in rich chocolate, and topped with colorful sprinkles will be the life of the party.
Ingredients:
– 1 box cake mix (Hummingbird flavor)
– 1 can cream cheese frosting
– 1 cup white chocolate chips
– 1 cup chopped pecans or walnuts (optional)
– Sprinkles or edible decorations for topping
Instructions:
1. Bake the cake according to package instructions and let it cool.
2. Crumb the cooled cake into a large bowl and mix with about half of the cream cheese frosting until well combined.
3. Roll the mixture into small balls, about 1-inch in diameter.
4. Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
5. Dip each cake ball into the melted white chocolate, coating completely, and then roll in chopped nuts (if using).
6. Place the cake pops on a parchment-lined baking sheet or tray to set.
7. Melt an additional 1-2 tablespoons of white chocolate chips and drizzle over the tops of the cake pops for a glossy finish.
Cooking Time:
– Cake preparation: 20-25 minutes
– Assembly and coating: 15-20 minutes
Hummingbird Cake Bread Pudding with Vanilla Sauce
This sweet treat combines the moistness of hummingbird cake with the warmth of bread pudding, topped with a rich vanilla sauce. Perfect for a cozy evening or special occasion.
Ingredients:
For the bread pudding:
– 2 cups stale hummingbird cake, crumbled
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
For the vanilla sauce:
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together cream, sugar, eggs, and vanilla extract.
2. Add crumbled hummingbird cake and stir until well combined.
3. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
4. While the bread pudding is baking, prepare the vanilla sauce by heating cream and butter in a small saucepan over medium heat.
5. Whisk in powdered sugar and vanilla extract until smooth.
6. Serve warm bread pudding with drizzled vanilla sauce.
Cooking Time: 35-40 minutes
Hummingbird Cake Donuts with Cinnamon Sugar
Moist donuts infused with the flavors of a classic hummingbird cake, topped with a crunchy cinnamon sugar coating. Perfect for a sweet treat or breakfast on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup whole milk
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup chopped walnuts (optional)
– Cinnamon sugar topping (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, sugar, and yeast.
3. Add milk, melted butter, egg, and vanilla extract. Mix until smooth.
4. Fold in chopped walnuts (if using).
5. Using a piping bag or spoon, drop the dough into the hot oil.
6. Cook for 2-3 minutes on each side, or until golden brown.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
8. While still warm, toss donuts in cinnamon sugar topping (1/4 cup granulated sugar and 1 tablespoon ground cinnamon).
Cooking Time: Approximately 10-12 minutes total.
Cinnamon Sugar Topping:
Mix equal parts granulated sugar and ground cinnamon in a small bowl. Adjust to taste.
Hummingbird Cake Whoopie Pies with Marshmallow Filling
These moist and flavorful whoopie pies combine the iconic flavors of hummingbird cake with a light and airy marshmallow filling. Perfect for a special occasion or as a surprise treat, these bite-sized desserts are sure to delight!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pineapple, drained and crushed
– 1/4 cup chopped pecans (optional)
– 2 large eggs
– Marshmallow filling (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, crushed pineapple, chopped pecans (if using), and eggs. Mix until smooth.
4. Drop rounded tablespoonfuls of batter onto prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes or until edges are lightly golden. Allow to cool completely.
Marshmallow Filling:
– 1 cup marshmallows
– 1/4 cup powdered sugar
Mix softened marshmallows and powdered sugar until smooth. Sandwich a dollop of filling between two cooled whoopie pie halves. Enjoy!
Hummingbird Cake Layer Bars with Coconut Flakes
A moist and flavorful twist on the classic hummingbird cake, these layer bars are topped with toasted coconut flakes for an added touch of tropical goodness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup canned pineapple, drained and chopped
– 1 cup canned mandarin oranges, drained and chopped
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup sweetened shredded coconut
– Toasted coconut flakes for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and sugar. Add softened butter and mix until crumbly.
3. Press half the mixture into prepared baking dish. Top with pineapple, mandarin oranges, and eggs. Sprinkle remaining crust mixture on top.
4. Bake for 40-45 minutes or until golden brown.
5. Remove from oven and sprinkle toasted coconut flakes on top. Let cool completely before cutting into bars.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in a sweet tooth extravaganza! This article features 18 irresistible hummingbird cake recipes that are sure to delight. From classic cakes with cream cheese frosting to creative twists like mini cupcakes, bundt cakes, and even pancakes, there’s something for every taste bud. Whether you’re looking for vegan or gluten-free options, or just want to try something new and exciting, these recipes will satisfy your cravings. Treat yourself or share with friends and family – either way, you won’t be disappointed!
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