Hummingbird cake is a classic southern delight! Stunningly delicious, this southern belle has delightful charm, with sweet notes of banana, pineapples, and cinnamon – which can’t even keep the hummingbirds at bay!
This southern gem has many versions; however, none are quite as beloved as Chef Art Smith’s take on this classic southernly dessert. As one of the most requested desserts at both Art Smith’s acclaimed restaurants, Table Fifty-Two in Chicago and Homecoming Florida Kitchen and Southern Shine in Disney Springs – we’d bet you’d want this cake on your serving table for your guests at your next special occasion!
Our take on Art Smith’s sweet showstopper incorporates Cup4Cup Multipurpose Gluten-Free Flour. Bananas, pineapples, and cinnamon sweeten three-tiers of delicious, dense, moist cake. Covered in a decadent cream cheese frosting and crunchy pecans, you would never know it was gluten-free!
A Gluten-Free Version Of Chef Art Smith’s Hummingbird Cake
Recipe
Ingredients
- 2 cups chopped ripe bananas
- 1 cup drained crushed pineapple
- 1 cup vegetable oil
- 2 eggs, lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 3 cups Cup4Cup Multipurpose Gluten-Free Flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
Supplies
Directions
Preheat oven to 350 degrees. Grease 3 8-inch round cake pans with butter, dust them with flour and set them aside.
Chop the bananas and pecans. Set aside. Drain the crushed pineapple. Then in a small bowl, lightly beat two eggs.
Do not use a stand mixer or hand-held mixer for this step. In a large bowl, add the chopped bananas, pineapples, oil, beaten eggs, and vanilla extract. Using a whisk, beat until well-combined.
Place a sieve over the large bowl. Pour the gluten-free flour, sugar, baking soda, cinnamon, and salt into the sieve and sift. Add the sifted dry ingredients to the batter in the large bowl. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until smooth. Next, fold in the pecans. The cake batter will be very thick.
Divide the batter evenly between the 3 prepared pans. Lightly tap the pans on the counter before placing them into the oven; this will dislodge any large air bubbles. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in their pans for at least 10 minutes. Run a butter knife around the edges of the cakes to loosen them from the pans. Then invert the cakes onto wire cooling racks and allow them to cool completely.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- milk, to smooth (about 1 tablespoon at a time)
Supplies
Directions
While the cakes cool, prepare the frosting for the crumb coat. Cream the butter and cream cheese, on medium speed in the bowl of a stand mixer fitted with a whisk attachment.
Gradually add the powdered sugar and beat on low speed. Mix until the sugar, cream cheese, and butter are combined.
Add the vanilla to the frosting mixture. Mix on medium-high speed until the frosting becomes smooth. Add some milk to adjust the thickness of the frosting. If you desire a thinner consistency, add more milk, 1 tablespoon at a time. If the frosting becomes too thin, simply add more powdered sugar.
When your cakes are completely cool, use a serrated knife to level them. This will allow you to stack them more easily.
Start to assemble your cake on a cake stand. Place a dab of cream cheese frosting in the center of the stand and place the bottom cake layer on top. The dab of frosting will help secure the cake to the stand.
Add the cream cheese frosting to the center of the bottom cake layer using a long offset spatula. Spread the cream cheese frosting until you come within 1/4 of an inch of the edge of the cake layer. Repeat this step with the middle layer.
Spread a thin coat of cream cheese frosting on the top of the cake as well as the sides — just enough to lock in the crumbs of the cake.
Place the cake in the refrigerator to chill for at least 30 minutes. This will allow the frosting to firm up for the final coat.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- milk, to smooth (about 1 tablespoon at a time)
Supplies
Directions
While the cake chills in the refrigerator, prepare the frosting for the final coat of cream cheese frosting. Cream the butter and cream cheese on medium speed in the bowl of a stand mixer fitted with a whisk attachment.
Gradually add the powdered sugar and beat on low speed. Mix until the sugar, cream cheese, and butter are combined.
Add the vanilla to the frosting mixture. Mix on medium-high speed until the frosting becomes smooth.
Add the milk to adjust the thickness of the frosting. If you desire a thinner consistency, add more milk, 1 tablespoon at a time. If the frosting becomes too thin, simply add more powdered sugar.
Remove the cake from the refrigerator after 30 minutes have passed. Using a long offset spatula, top the center of your cake with cream cheese frosting. Carefully spread the frosting evenly, just past the edges of the cake. Use the overhang of frosting to coat the sides of the cake.
Use a bench scraper to smooth the sides of the cake. Hold the bench scraper parallel to the cake and slowly rotate the cake stand.
Use the bench scraper to smooth the top of the cake as well. Apply a small offset spatula to smaller areas that need to be touched up. Place the cake in the refrigerator to chill while you prepare a piping bag.Place the remaining cream cheese frosting into a disposable piping bag, fitted with a Wilton 1M piping tip. On top of the cake, create a border of ruffle/beehive mounds. Garnish the beehives with whole pecans, then add a small mound of crushed pecans in the center of the cake.
Store the cake in the refrigerator until you are ready to serve it. Allow the cake to come to room temperature before serving, about 15 minutes. Enjoy!
Recipe Notes
You can purchase your Cup4Cup Multipurpose Gluten-Free Flour, disposable piping bags, and Wilton 1M piping tip online.
Check out these essential baking tools every home baker needs.
Feel free to swap out gluten-free flour with all-purpose flour.
Cup4Cup Is Gluten-Free, But You’d Never Know It
Brittany Baxter
Developed by Thomas Keller’s acclaimed restaurants, Cup4Cup multipurpose flour is a gluten-free flour and the first 1:1 substitution for all-purpose and wheat flour for most of your baking adventures.
In comparison to other gluten-free flours, Cup4Cup’s multipurpose flour is superior in taste and texture. It does not alter the taste of your baked goods, as it has a neutral flavor. It also does not give baked goods a firm or gritty texture.
Cup4Cup keeps it simple by offering baking mixes for kitchen dwellers looking for gluten-free dishes in a snap! Baking mixes include brownies, pizza crust, muffins, and cakes. But, if you feel like living life to your tastes, break out multipurpose gluten-free flour as it can be used for just about anything. Find a Cup4Cup retailer near you!
