Martha Stewart Hummingbird Cake

This Martha Stewart Hummingbird Cake is a moist and tropical-inspired recipe, which includes ripe banana and crushed pineapple. It’s the ultimate comfort food recipe, perfect for spring celebrations or brunches, and serves up to 12 people.

Martha Stewart Hummingbird Cake Ingredients

For the Dried Pineapple Flowers:

• 2 large pineapples

For the Cake:

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large)
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• 1 cup desiccated coconut, unsweetened

Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract

How To Make Martha Stewart Hummingbird Cake

1. Make dried pineapple flowers: Preheat oven to 225°F. Line 2 baking sheets with Silpats or parchment. Peel pineapples, remove “eyes” with a melon baller, and slice thinly. Arrange slices on sheets and bake for 30 minutes. Flip and bake for another 25 to 30 minutes until dried. Cool on wire racks. (Can be made up to 3 days ahead and stored in an airtight container.)
2. Prep cake pans and oven: Increase oven temperature to 350°F. Butter two 9-by-2-inch round cake pans, line bottoms with parchment, butter again, and dust with flour.
3. Mix dry ingredients: Sift together flour, baking soda, cinnamon, and salt in a medium bowl.
4. Make the wet mixture: In a stand mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, beating well after each. Mix until pale yellow and fluffy, about 3 minutes.
5. Combine fruits and nuts: In another bowl, mix banana, pineapple, walnuts (or pecans), and coconut.
6. Combine everything: Add banana mixture to egg mixture and stir until combined. Add flour mixture and blend well.
7. Bake the cake: Divide batter between the two prepared pans. Bake for 30 to 40 minutes, rotating halfway, until golden and a tester comes out clean.
8. Cool the cakes: Let cakes cool in pans for 15 minutes, then invert onto racks and cool completely.
9. Make cream cheese frosting: In a bowl, soften cream cheese. Gradually add butter and beat until smooth. Sift in confectioners’ sugar and mix until smooth. Stir in vanilla.
10. Assemble and frost: Trim the dome off one cake layer. Place it on a platter. Spread 1/4 inch frosting on top. Add the second layer. Frost the sides and top. Decorate with dried pineapple flowers if desired. Serve at room temperature.

Recipe Tips

• What are pineapple flowers for? They add a tropical, decorative touch and can be made ahead.
• Can I make the cake ahead? Yes, it can be made a day in advance and stored at room temperature.
• Can I use fresh pineapple? Use canned crushed pineapple for consistent moisture unless you crush fresh yourself.
• Do I have to use coconut? You can omit it, but it adds great texture and flavor.
• How to ensure a moist cake: Don’t overmix the batter and use ripe bananas.

What To Serve With Hummingbird Cake

Serve this fruity cake with:

• Fresh brewed tea or iced coffee
• A scoop of vanilla ice cream
• Tropical fruit salad
• Light sparkling wine

How To Store Hummingbird Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Store frosted cake in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the fridge.

Hummingbird Cake Nutrition Facts

• Calories: ~450
• Fat: 25g
• Carbohydrates: 52g
• Sugar: 35g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is it called Hummingbird Cake?
Named for its sweetness, it originated in the South and was first published in Southern Living.

Can I use pecans instead of walnuts?
Yes, either nut works great in this cake.

How to keep it from being dense?
Use ripe bananas and do not overmix the batter.

What if I don’t have two pans?
You can bake it in one taller pan and slice horizontally, increasing bake time.

Try More Recipes:

• Martha Stewart Hot Milk Cake
• Martha Stewart Honey Walnut Cake
• Martha Stewart Honey Cake