Kevin Belton’s Hummingbird Cake Recipe

If you’ve been searching for an authentic hummingbird cake New Orleans style recipe, you’ve found the treasure.This Kevin Belton hummingbird cake recipe brings together the best of Southern baking tradition with layers of moist, spiced cake studded with bananas and pineapple.

Known for his approachable cooking style and deep Louisiana roots, Kevin Belton’s version of this classic dessert delivers incredible flavor in every bite.

The combination of warm spices, tropical fruit, and crunchy pecans topped with luscious cream cheese frosting makes this pineapple hummingbird cake an unforgettable centerpiece for any celebration or Sunday dinner.

What Does It Taste Like?

This hummingbird pineapple cake offers a complex yet balanced flavor profile that keeps you coming back for more. The moist crumb tastes like tropical paradise meets Southern comfort food, with sweet banana and tangy pineapple creating a fruity foundation.

Warm cinnamon and allspice add depth and complexity without overpowering the fruit. Toasted pecans provide earthy richness and satisfying crunch throughout each layer. The cream cheese frosting brings a tangy-sweet contrast that cuts through the cake’s natural sweetness, while its silky texture melts on your tongue.

Every forkful delivers a harmonious blend of textures and flavors that exemplify why this hummingbird cake recipe has remained a beloved Southern classic.

Kevin Belton’s Hummingbird Cake Recipe Ingredients

For the Cake:

• 2 cups pecans, chopped, divided
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon kosher salt
• 2 cups mashed bananas (about 4-5 ripe bananas)
• 1 (8-ounce) can crushed pineapple, drained
• 3 large eggs, room temperature
• ⅔ cup vegetable oil
• 1 cup packed dark brown sugar
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• ¾ cup butter, softened
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• ⅛ teaspoon salt, plus more to taste

Kitchen Utensils Needed

• Three 9-inch round cake pans
• Parchment paper
• Baking sheet
• Large mixing bowl
• Medium mixing bowl
• Wire whisk
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Wire cooling racks
• Cake leveler or serrated knife
• Offset spatula for frosting

Preparation and Cooking Time

Prep Time: 25 minutes
Baking Time: 25-30 minutes
Cooling Time: 1 hour
Frosting & Assembly: 20 minutes
Total Time: Approximately 2 hours 15 minutes
Servings: 12-16 slices

Kevin Belton’s Hummingbird Cake Recipe Step-by-Step Instructions

Step 1: Toast the Pecans

Preheat your oven to 300°F. Spread 2 cups of chopped pecans evenly on a parchment-lined baking sheet. Toast for 8 minutes until fragrant and slightly darkened. Remove from oven and set aside to cool. This step enhances the nutty flavor throughout your Kevin Belton recipes.

Step 2: Prepare the Pans

Increase your oven temperature to 350°F. Generously grease three 9-inch cake pans with butter or non-stick spray, then lightly dust with flour, tapping out any excess. This ensures easy cake release after baking.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, allspice, and kosher salt until completely combined. This distributes the leavening and spices evenly throughout the batter.

Step 4: Combine Wet Ingredients

In a separate medium bowl, combine the mashed bananas, drained crushed pineapple, room temperature eggs, vegetable oil, dark brown sugar, granulated sugar, and vanilla extract. Stir with a wooden spoon or rubber spatula until the mixture is smooth and well incorporated.

Step 5: Create the Batter

Pour the wet mixture into the bowl containing the dry ingredients. Using a rubber spatula, gently fold and stir until just combined. Be careful not to overmix, as this can result in a dense, tough cake. Small lumps are perfectly fine.

Step 6: Add the Pecans

Gently fold 1½ cups of the toasted pecans into the batter, reserving the remaining ½ cup for garnishing the finished cake. The pecans add texture and complement the tropical fruit flavors.

Step 7: Fill the Pans

Divide the batter evenly among the three prepared cake pans. A kitchen scale ensures equal distribution, or you can eyeball approximately 2½ cups of batter per pan.

Step 8: Bake the Layers

Place the pans in your preheated 350°F oven. Bake for 25 to 30 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9: Cool Completely

Remove the pans from the oven and let the cakes cool in the pans on wire racks for about 15 minutes. Then carefully turn them out onto the racks to cool completely, at least 45 minutes. This prevents the frosting from melting.

Step 10: Prepare the Cream Cheese Frosting

While the cakes cool, beat the softened cream cheese and butter together in a large bowl using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the powdered sugar, vanilla extract, milk, and salt. Beat on low speed initially to prevent a sugar cloud, then increase to medium-high and beat until light and fluffy, about 3-4 minutes.

Step 11: Level the Cakes

Once completely cooled, use a cake leveler or serrated knife to trim the domed tops of each cake layer, creating flat, even surfaces for stacking.

Step 12: Assemble and Frost

Place the first cake layer on your serving plate. Spread about 1 cup of cream cheese frosting evenly over the top. Add the second layer and repeat with another cup of frosting. Top with the third layer. Apply a thin crumb coat over the entire cake, then refrigerate for 15 minutes. Apply the remaining frosting to the top and sides using an offset spatula, creating swirls or a smooth finish as desired.

Step 13: Garnish and Chill

Sprinkle the remaining ½ cup of toasted pecans over the top and gently press some onto the sides if desired. Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set and make clean cuts easier.

Customization and Pairing for Serving Ideas

1. Coconut Lover’s Variation

Transform your hummingbird cake recipe into a tropical dream by folding 1 cup of sweetened shredded coconut into the batter along with the pecans. Toast additional coconut and press it onto the frosted sides for a stunning visual effect. This variation pairs beautifully with coconut cream or vanilla ice cream.

2. Chocolate Drizzle Elegance

Elevate your presentation by drizzling melted dark chocolate over the finished cake in decorative patterns. The bittersweet chocolate complements the sweet fruit and adds sophisticated visual appeal, making it perfect for special occasions or when you want to impress guests with your Kevin Belton recipes repertoire.

3. Bourbon Cream Cheese Frosting

Add 2-3 tablespoons of quality bourbon to your cream cheese frosting for an adult twist on this classic dessert. The bourbon adds warmth and depth that pairs exceptionally well with the spices in the cake, creating a more complex flavor profile that Southern dessert enthusiasts will appreciate.

4. Individual Cupcake Version

Transform this layer cake into 24 cupcakes by dividing the batter into lined muffin tins and baking for 18-22 minutes. Top with a generous swirl of cream cheese frosting and a candied pecan. This format is ideal for potlucks, parties, or portion control.

5. Coffee and Dessert Pairing

Serve slices of this pineapple hummingbird cake alongside freshly brewed chicory coffee, a New Orleans tradition, or a rich espresso. The coffee’s slight bitterness balances the cake’s sweetness perfectly. For afternoon tea service, pair with English breakfast tea or chai.

6. Fresh Fruit Accompaniment

Plate each slice with fresh pineapple wedges, banana coins, and a handful of mixed berries. Add a dollop of whipped cream infused with vanilla bean. This presentation highlights the tropical fruit flavors while adding fresh, bright notes that cut through the richness.

7. Ice Cream Sandwich Creation

Bake the batter in a 9×13-inch pan for 35-40 minutes, cool completely, and cut into squares. Split each square horizontally, fill with softened vanilla or butter pecan ice cream, and refreeze. This innovative approach to the hummingbird pineapple cake creates an irresistible frozen dessert perfect for summer gatherings.

Expert Tips for Perfect Results

1. Use Overripe Bananas

The secret to maximum banana flavor in your Kevin Belton hummingbird cake recipe lies in using very ripe, spotty bananas. The natural sugars develop fully as bananas ripen, creating deeper sweetness and more intense banana flavor. Bananas with almost completely brown peels work best, as they mash easily and incorporate smoothly into the batter without leaving chunks.

2. Drain Pineapple Thoroughly

Excess liquid from canned pineapple can make your cake dense and soggy. After opening the can, pour the pineapple into a fine-mesh strainer and press gently with a spoon to remove as much juice as possible. Let it drain for 5-10 minutes. You can save the juice for smoothies or cocktails rather than discarding it.

3. Room Temperature Ingredients Matter

Ensure your eggs, cream cheese, and butter are truly at room temperature before beginning. Cold eggs won’t incorporate well into the batter, potentially creating an uneven texture. Cold cream cheese and butter result in lumpy frosting that’s difficult to spread smoothly. Set ingredients out 1-2 hours before baking.

4. Don’t Skip Toasting the Pecans

Toasting pecans transforms their flavor from mild and slightly bitter to rich, buttery, and aromatic. This extra step takes only 8 minutes but dramatically enhances the overall taste profile of your hummingbird cake New Orleans style. Watch them carefully to prevent burning, as nuts can go from perfect to burnt quickly.

5. Measure Flour Correctly

Too much flour creates a dry, crumbly cake. Use the spoon-and-level method: fluff the flour in its container, spoon it into your measuring cup without packing, and level off the excess with a knife. Never scoop directly from the bag, as this compacts the flour and can add up to 25% more than the recipe intends.

6. Cool Completely Before Frosting

Patience is crucial when working with cream cheese frosting. Even slightly warm cake layers will cause the frosting to melt and slide off, creating a messy disaster. Test the cake layers by touching the bottom they should feel completely cool. If you’re short on time, you can refrigerate the layers for 20-30 minutes to speed up cooling.

7. Apply a Crumb Coat First

Professional-looking results come from applying a thin first layer of frosting (the crumb coat) that seals in loose crumbs. Spread a very thin layer of frosting over the entire assembled cake, then refrigerate for 15-20 minutes until firm. This creates a smooth base for your final frosting layer, ensuring your finished pineapple hummingbird cake looks bakery-perfect with no visible crumbs.

Storage and Reheating Guidance

Store your finished hummingbird cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration to remain food-safe. Remove slices 15-20 minutes before serving to bring to room temperature for the best texture and flavor. This cake also freezes beautifully for up to 3 months when wrapped tightly.

Check another recipe on our website called Fresh Kitchen Creamy White Ginger Sauce Recipe

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Kevin Belton’s Hummingbird Cake Recipe that people often ask.

Q: Can I make this hummingbird cake recipe ahead of time?

A: Absolutely! You can bake the cake layers up to 2 days in advance. Wrap each cooled layer tightly in plastic wrap and store at room temperature. You can also prepare the cream cheese frosting 1 day ahead and refrigerate it in an airtight container. Let the frosting come to room temperature and give it a quick whip before assembling. The fully assembled cake can be made 1 day ahead and stored in the refrigerator, actually improving as flavors meld together overnight.

Q: Why is it called hummingbird cake?

A: The name “hummingbird cake” has a charming origin story. This dessert is so sweet and appealing that it’s said to attract people like hummingbirds to nectar. The recipe originated in Jamaica in the 1960s and made its way to the Southern United States, where it became a beloved classic. The tropical ingredients bananas and pineapple reflect its Caribbean heritage, while the cream cheese frosting is a distinctly American Southern addition.

Q: Can I substitute the vegetable oil with butter?

A: While you can substitute melted butter for vegetable oil, it will change the texture slightly. Oil creates a more tender, moist crumb that stays fresh longer because it remains liquid at room temperature. Butter adds flavor but can make the cake slightly denser and cause it to dry out faster. If you prefer butter for taste, use ¾ cup melted butter in place of the ⅔ cup oil.

Q: What makes Kevin Belton’s version special compared to other hummingbird cake recipes?

A: Kevin Belton’s approach to this hummingbird cake New Orleans classic emphasizes perfectly balanced spices and proper technique. His specific ratio of cinnamon to allspice creates warmth without overwhelming the fruit flavors. The inclusion of dark brown sugar adds molasses notes that complement the tropical ingredients beautifully. His method of toasting pecans and the particular proportions in his cream cheese frosting create the ideal balance of sweetness and tang.

Q: My cake turned out dense. What went wrong?

A: Dense hummingbird cake typically results from overmixing the batter, which develops too much gluten. Mix only until the dry ingredients are just incorporated lumps are fine. Another common cause is using too much flour. Make sure you’re measuring correctly using the spoon-and-level method. Additionally, ensure your baking soda is fresh (test it by adding a pinch to vinegar it should fizz vigorously). Old leavening agents won’t provide proper rise.

Q: Can I make this as a sheet cake instead of layers?

A: Yes! Pour the entire batter into a greased and floured 9×13-inch baking pan. Bake at 350°F for 40-50 minutes, testing with a toothpick for doneness. The sheet cake will be slightly denser than layers but equally delicious. Let it cool completely in the pan, then spread all the cream cheese frosting over the top and sprinkle with toasted pecans. This format is perfect for casual gatherings and easier transport.

Q: How ripe should the bananas be?

A: Use bananas that are heavily spotted with brown or even mostly brown. At this ripeness level, the starches have converted to sugars, providing maximum sweetness and banana flavor. The bananas should mash easily with a fork and smell very sweet. Avoid bananas that are completely black or have started to liquefy, as these may have fermented slightly and can add off-flavors.

Q: Can I reduce the sugar in this recipe?

A: You can reduce the granulated sugar by up to ¼ cup without dramatically affecting the texture, though the cake will be less sweet. However, I don’t recommend reducing the brown sugar, as it contributes moisture and flavor complexity. Keep in mind that the natural sweetness from bananas and pineapple already contributes significant sugar, and the tangy cream cheese frosting balances the overall sweetness nicely.

Q: What’s the best way to get smooth cream cheese frosting?

A: The key to lump-free cream cheese frosting is ensuring both the cream cheese and butter are truly softened to room temperature (not cold or melted). Beat them together thoroughly for 2-3 minutes until completely smooth before adding any powdered sugar. Add the powdered sugar gradually in batches while mixing on low speed. If you still have lumps, press the frosting through a fine-mesh strainer before using.

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can substitute 1 cup of finely chopped fresh pineapple for the canned version. However, you’ll need to ensure it’s well-drained and patted dry with paper towels to remove excess moisture. Fresh pineapple can be slightly more acidic and less sweet than canned, which may subtly affect the final flavor. Canned crushed pineapple provides more consistent results and convenience.

Q: How do I prevent my cake layers from sticking to the pans?

A: Proper pan preparation is crucial for easy release. Use butter or shortening (not just cooking spray) to thoroughly grease every surface of the pans, including the sides. Then dust with flour, tapping and rotating the pan to coat evenly before discarding excess flour. Some bakers also line the bottom of each pan with parchment paper circles for extra insurance. Let cakes cool in pans for 10-15 minutes before attempting to remove them.

Q: Is this cake similar to carrot cake?

A: While both are Southern-style spiced cakes with cream cheese frosting, they have distinct differences. Hummingbird cake recipe features tropical fruits (bananas and pineapple) and pecans, creating a sweeter, fruit-forward flavor profile. Carrot cake uses grated carrots and often walnuts, with a more earthy, vegetable-forward taste. Both are moist and delicious but offer completely different eating experiences. If you enjoy carrot cake, you’ll likely love hummingbird cake as a fruity alternative.

This Kevin Belton hummingbird cake recipe delivers authentic Southern flavor with every forkful. The combination of tropical fruits, warm spices, crunchy pecans, and tangy cream cheese frosting creates a dessert that’s both comforting and impressive.

Whether you’re celebrating a special occasion or simply treating yourself to a slice of hummingbird cake New Orleans tradition, this recipe guarantees success. The moist layers and perfect frosting make it worth every minute of preparation.

Give it a try this weekend and discover why this classic has remained beloved for generations!

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