Hummingbird Cake Cupcakes

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A classic Southern cake, the Hummingbird cake is an exceptionally moist banana-pineapple pecan cake topped with cream cheese frosting and toasted pecans.  The cake is typically a three-layer cake, however, I like to make it into cupcakes and freeze the extra.  The cake is made very much like a carrot cake – dump, mix, and bake.  Take the extra time to toast the pecans in a dry skillet, as this step really enhances the pecan flavor.

According to Wikipedia, “Created on the island of Jamaica, the Hummingbird Cake was named after the island’s national bird, where it is also known as the Doctor Bird  (Doctor Bird is another name for the island’s national bird). In 1979, the Jamaica Tourist Board exported the recipe for the Hummingbird Cake off the island of Jamaica, along with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner (Jamaica): “Press kits presented included Jamaican menu modified for American kitchens, and featured recipes like the doctor bird cake, made from bananas.”

One of the first known publications of the recipe in US print, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living. The cake won the Favorite Cake Award later that same year at the Kentucky State Fair.

It was selected Southern Living’s favorite recipe in 1990 and was noted as the most requested recipe in the magazine’s history.”

How to Make It

Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl.

Add the eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans or into 36 baking cups.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes for cake layers; 15-17 minutes for cupcakes. Cool for 10 minutes and flip cakes on wire racks to cool – or remove cupcakes from pans.  Cool completely and frost.

Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Assemble Cake: Place 1 cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.  Top the cake with pecan halves, if desired.  If making cupcakes, frost or pipe a generous amount onto the cupcakes and top with a pecan half.
Hummingbird Cake Cupcakes
Recipe Type: Desserts – Other
Cuisine: Southern US
Author: Cindy Liles
Prep time:
Cook time:
Total time:
Serves: 12 servings
Recipe adapted from Southern Living Magazine
Ingredients
    • 3 cups all-purpose flour, plus more for pans
    • 2 cups granulated sugar
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 3 large eggs, beaten
    • 1 1/2 cups vegetable oil
    • 2 teaspoons vanilla extract
    • 1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
    • 2 cups chopped ripe bananas (about 3-4 bananas)
    • 1 cup chopped pecans, toasted
    • CREAM CHEESE FROSTING
    • 2 (8-oz.) pkg. cream <g class=”gr_ gr_1885 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep” id=”1885″ data-gr-id=”1885″>cheese,</g> softened
    • 1 cup unsalted butter or margarine, softened
    • 2 (16-oz.) pkg. powdered sugar
    • 2 teaspoons vanilla extract
    • ADDITIONAL INGREDIENT
  • Toasted pecan halves for garnish, if desired
Instructions
    1. Grease three 9″ cake pans with shortening and then coat pans with flour; tap out excess flour. Preheat oven to 350°F.
    1. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil,
    1. stirring with a whisk or wooden spoon just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
    1. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans or line cupcake pans with 36 paper liners.
    1. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. For cupcakes, bake 15 to 17 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool <g class=”gr_ gr_130 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep” id=”130″ data-gr-id=”130″>completely,</g> about 1 hour.
    1. Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  1. Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with <g class=”gr_ gr_138 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”138″ data-gr-id=”138″>second</g> layer, and spread with 1 cup frosting. Top with <g class=”gr_ gr_137 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”137″ data-gr-id=”137″>third</g> layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of <g class=”gr_ gr_139 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep” id=”139″ data-gr-id=”139″>cake</g>.

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