A popular dessert in the south since the 1970’s, the origins of the Hummingbird cake’s name are a mystery.
There are several theories around the name. One theory is that the cake is so delicious it makes you hum with happiness while you eat it, while another is that the cake is sweet enough for hummingbirds. Another popular theory is that people hover around the cake the way that hummingbirds hover around flowers.
Whatever the name, this lightly spiced cake with bits of pineapple and banana, is simply delicious. Traditionally paired with a tangy cream cheese frosting, but is equally great all on it’s own.
My family loves to grab plain Hummingbird cupcakes for a quick sweet on the go.
Use our cream cheese frosting to frost and fill this crowd pleasing cake.
| Prep Time | 15 minutes |
| Cook Time | 28-32 minutes |
| Servings |
servings
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- 2 cups Organic pecans finely chopped, divided
- 3 cups Organic all purpose gluten free flour mix with xanthan gum see note
- 1 1/2 cup Organic granulated sugar
- 1 tbsp Organic baking powder
- 1 1/2 tsp Organic baking soda
- 1 tsp Organic salt
- 1 1/2 tsp Organic cinnamon
- 1/4 tsp Organic nutmeg
- 4 Organic eggs large, room temperature
- 1 1/2 cup Organic vegetable oil
- 1 1/2 tsp Organic vanilla extract
- 4 Organic bananas large, ripe and chopped into small pieces
- 8 oz Organic crushed pineapple with juice
Ingredients
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- Preheat oven to 350°. Spray three 9" round cake pans with cooking spray, cover bottom of cake pans with parchment paper and then lightly spray parchment paper with cooking spray.
- Finely chop pecans and place on a baking sheet. Toast for 6-8 minutes, turning halfway through. Set aside to cool.
- In a bowl, whisk together all-purpose gluten free flour mix, xanthan gum (if not in mix), granulated sugar, baking powder, baking soda, salt, cinnamon,and nutmeg.
- In another bowl or stand mixer, combine eggs, vegetable oil, vanilla extract, and the crushed pineapple and juice.
- With mixer on low, add the dry ingredients a little at a time to the wet ingredients until all the dry ingredients are incorporated.
- Add the diced bananas and one cup of the finely chopped pecans to the cake batter and mix just until incorporated.
- With a one cup scoop, equally divide the batter evenly between the three pans.
- Bake in a 350° oven until the top springs back from a light touch and a tester inserted into the center of the cake come out clean.
- Allow cakes to cool on racks for 5 minutes before removing them from the pans. Allow cakes to cool completely before frosting. Chilling the layers before assembly will make the layers easier to handle.
- Fill and frost the layers by slicing each layer horizontally in half and stacking with a small layer of frosting in between each layer. If desired, leave the layers whole, stacking with frosting in between each layer
If your gluten free flour mix does not contain xanthan gum, add 3 teaspoons of xanthan gum to your dry ingredients.
This Hummingbird Cake recipe is dairy free, gluten free, and vegetarian and will make 36-40 cupcakes.
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