Kevin Belton’s Hummingbird Cake Recipe

If you’ve never had a slice of Kevin Belton’s Hummingbird Cake, you’re in for a true Southern treat. This rich, moist dessert is brimming with bananas, pineapple, and warm spices, all held together with a luscious cream cheese frosting that will make your tastebuds sing.

The Hummingbird Cake has long been a staple in Southern kitchens, but Chef Kevin Belton brings it to life with his signature twist-an extra nutty crunch thanks to toasted pecans. It’s the perfect centerpiece for any celebration or an indulgent treat just because.

Baking this cake is easier than you might expect, and the results are nothing short of bakery-quality. From its moist crumb to its nutty layers, this recipe is pure comfort in every bite.

Why You’ll Love Kevin Belton’s Hummingbird Cake

There’s something irresistible about the combination of sweet bananas, juicy pineapple, and aromatic spices. This cake has a beautifully moist texture and warm flavor that feels like a hug from the inside.

Kevin Belton’s version adds depth by toasting the pecans, enhancing both crunch and nuttiness. And don’t forget the dreamy cream cheese frosting-it’s creamy, tangy, and perfectly balanced with just the right touch of sweetness.

Whether you’re hosting a dinner party or looking for the perfect dessert to share with family, this cake delivers nostalgia, flavor, and a show-stopping presentation. It’s one recipe that gets rave reviews every time.

Ingredients Required for Kevin Belton’s Hummingbird Cake Recipe

Before you start, make sure you have all the following ingredients listed below for this Kevin Belton’s Hummingbird Cake Recipe

For the Cake:

• 2 cups pecans, chopped, divided
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon kosher salt
• 2 cups mashed 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 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 Equipment Needed

1. 3 (9-inch) cake pans
2. Parchment paper
3. Mixing bowls (large and medium)
4. Wire whisk
5. Electric hand or stand mixer
6. Rubber spatula
7. Wire cooling rack
8. Cake stand or serving plate

Prep Time: 30 minutes
Cook Time: 30 minutes

How To Make Kevin Belton’s Hummingbird Cake

Just follow these easy steps to make your own Kevin Belton’s Hummingbird Cake at home

1: Toast the Pecans and Prep the Pans
Preheat your oven to 300°F. Spread chopped pecans on a parchment-lined baking sheet and toast for 8 minutes. Remove and set aside. Increase the oven temperature to 350°F. Grease and lightly flour three 9-inch cake pans.

2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt until well combined.

3: Mix the Wet Ingredients
In a separate medium bowl, combine the mashed bananas, crushed and drained pineapple, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract. Stir until everything is fully mixed.

4: Combine and Fold
Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix. Gently fold in 1½ cups of the toasted pecans.

5: Bake the Cakes
Divide the batter evenly into the three prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through. Let the cakes cool completely in the pans on wire racks. Once cooled, remove from pans and level the tops.

6: Make the Frosting and Assemble
Beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla, milk, and salt. Beat on low, then increase speed and mix until fluffy. Stack the cake layers with frosting between each one. Frost the top and sides, then sprinkle with the remaining toasted pecans. Chill for 30 minutes before slicing.

How to Store Kevin Belton’s Hummingbird Cake Properly?

Store the frosted cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving. Freezing? Wrap slices individually for up to 2 months.

What to Pair and Serve with Kevin Belton’s Hummingbird Cake

1. With a Cup of Chicory Coffee
We’ve found that a warm cup of chicory coffee-especially the kind brewed strong and black-balances the cake’s sweetness perfectly. It’s a New Orleans-style combo we love for slow weekend mornings.

2. Drizzled with Warm Caramel Sauce
When we want to take it over the top, we drizzle a bit of homemade caramel sauce right before serving. The buttery richness just melts into the cake and makes each bite even more indulgent.

3. Served Slightly Warm with Vanilla Ice Cream
We once reheated a slice just a little and added a scoop of creamy vanilla ice cream on top-pure heaven. That warm-cold contrast is unforgettable.

4. With a Side of Fresh Pineapple Slices
If you want to highlight the fruity notes, we recommend fresh pineapple on the side. It brings out the tangy sweetness baked into the cake.

5. Topped with Toasted Coconut Flakes
We’ve occasionally sprinkled toasted coconut flakes on the frosting for a tropical flair-it plays beautifully with the banana and pineapple.

6. Next to a Glass of Spiced Rum or Bourbon
For grown-up gatherings, we’ve paired it with a little glass of spiced rum or bourbon. The warm notes from the liquor bring out the cake’s cinnamon and allspice.

7. With a Dollop of Whipped Cream
When we’re short on frosting or want something lighter, a swirl of whipped cream (especially slightly sweetened with vanilla) does the trick. Simple and elegant.

8. With Fresh Berries on Top
Strawberries or raspberries add a tart contrast that brightens up the richness of the cake. We especially love this touch during berry season.

9. Paired with a Creamy Latte or Cappuccino
If you’re serving this for brunch, we suggest a frothy latte or cappuccino on the side. That creamy coffee just makes every bite feel more indulgent.

10. As a Brunch Dessert with Savory Dishes
We’ve served this cake as the sweet ending to a Southern-style brunch with bacon, grits, and eggs. It’s a crowd-pleaser that rounds out the meal without being overly heavy.

My Personal Experience With this Recipe and Some Tips

I baked Kevin Belton’s Hummingbird Cake for a family party, and everyone loved it-even my picky uncle had seconds! The sweet banana and pineapple flavor, with that creamy frosting, made it a big hit. It was fun to make and even more fun to eat. I’ll definitely bake it again!

Simple Tips for a Better Cake

1. Use ripe bananas – The riper, the sweeter and softer they are!

2. Toast the pecans – It makes them taste even yummier.

3. Mix gently – Don’t stir too hard, or the cake gets tough.

4. Cool the cakes fully – Warm cakes melt the frosting!

5. Level the layers – So the cake stacks nice and neat.

6. Chill before cutting – It helps the cake hold its shape.

FAQs on Kevin Belton’s Hummingbird Cake Recipe

Here are some common questions I’ve got you covered about the Kevin Belton’s Hummingbird Cake Recipe.

1. What are the ingredients of a Hummingbird Cake?

From making it ourselves, we can tell you this cake is packed with flavor! You’ll need ripe bananas, crushed pineapple, eggs, brown sugar, white sugar, flour, spices like cinnamon and allspice, oil, vanilla extract, and chopped pecans. And of course, that dreamy cream cheese frosting ties it all together.

2. What is the story behind the Hummingbird Cake?

Hummingbird Cake has roots in the South, but it actually originated in Jamaica! It was named after the island’s national bird. It became famous in the U.S. after Southern Living magazine published it in the late 1970s-and it’s been a Southern favorite ever since!

3. What is the flavor of Hummingbird Cake?

It tastes like banana bread and spice cake had a tropical baby! You get the sweetness of ripe bananas, the juicy zing of pineapple, warm spices, and that rich, tangy cream cheese frosting. It’s sweet, cozy, and just the right amount of fruity.

4. Why is Hummingbird Cake so good?

We love it because it’s moist, rich, and full of flavor. The mix of fruit, nuts, and spice is perfect, and the cream cheese frosting takes it over the top. Every bite is soft, sweet, and a little crunchy. It’s like comfort food in cake form.

5. Can I use fresh pineapple instead of canned?

Yes, but make sure it’s finely chopped and drained really well. We’ve tried both, and canned crushed pineapple is just easier and gives consistent moisture. Fresh works too-just don’t skip draining, or the batter can get too wet.

6. Do I have to toast the pecans?

We highly recommend it. Toasting brings out the rich, nutty flavor and adds a nice crunch. It only takes a few minutes in the oven and makes a big difference in the final taste and texture.

7. Can I make this cake ahead of time?

Absolutely! We like baking the cake layers the day before and wrapping them up once cool. Then we frost it the next day. The flavors get even better after a little time to settle.

8. Can I turn this into cupcakes instead?

Yes, and we’ve done it! Just reduce the baking time to about 18–20 minutes. Keep an eye on them and use a toothpick to test. They’re perfect for parties and easier to serve.

9. Is this cake freezer-friendly?

Totally. We wrap individual slices in plastic wrap and pop them in the freezer. When we want a treat, we let a slice thaw in the fridge or at room temp. Still tastes amazing!

10. What can I use instead of cream cheese frosting?

Honestly, we think the cream cheese frosting is a must-but if you really need an alternative, a vanilla buttercream works too. Just make sure it’s not overly sweet, since the cake itself already has a good amount of sugar.

Kevin Belton’s Hummingbird Cake is more than just dessert-it’s a Southern tradition baked with love. Its blend of fruit, spice, and creamy frosting creates the kind of flavor you’ll crave again and again. Whether you’re a baking pro or new to layer cakes, this recipe is a must-try.
Give it a whirl and let your kitchen smell like the South! Don’t forget to share your masterpiece with friends or on social media-this cake deserves the spotlight!

I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Pinterest, Facebook and YouTube for more delicious updates. Your support truly means everything to me.