Hummingbird Cake

Cakes & Cupcakes
March 16, 2017
Cakes & Cupcakes
March 16, 2017

Hummingbird Cake

I want to start off today’s post by saying I’ve really been enjoying connecting with you all lately. I have

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Hummingbird Cake

Hummingbird Cake on cake stand

I want to start off today’s post by saying I’ve really been enjoying connecting with you all lately. I have been trying to answer every post comment, Instagram tag, and email as soon as it comes through. And I’ve been finding that the more I do so, the more I feel connected to you guys.

It’s like duh, right? But still, it’s something I’ve been feeling a lot recently, and I’m grateful for being able to have such awesome readers/followers/fans/FRIENDS.

Because did you know a lot of bloggers have readers that leave comments saying how stupid the blogger is and how dumb they are and how the recipe failed so badly? But not my readers, no. You guys are so nice and kind and leave me comments that say things like “just made this with cannabis butter. oh wow.” (<-link for proof).

So, you hilarious, awesome, kind people, (*wipes tear*) thanks for being you.

Hummingbird Cake with dried pineapple

And now I have cake. Cake cake cake cake cake.

Spring is just around the corner, so to celebrate I made the most springy cake there is: hummingbird cake. What is hummingbird cake, you ask? In essence, it’s a supremely moist cake that’s loaded with mashed banana, pureed pineapple, and some choice spices. This masterpiece is then topped with a thick cream cheese frosting and is usually devoured within mere minutes.

This southern flavor combination of banana and pineapple is relatively low-key in the baking world. I honestly don’t know why, because it’s so delicious.

Hummingbird Cake slice on a plate next to cake stand

Especially when you pair it with a cream cheese frosting with just a hint of lemon. Oh, and decorate it with bee pollen and dried pineapples that look like flowers.

IT’S SPRANG BRAKE!

Or just like….spring. Kind of. Well, if you’re not living in the tundra that is the East Coast. Sorry, you guys.

Hummingbird Cake on cake stand with honey

Tips for making this hummingbird cake

Once again I’ve used three 6-inch cake pans to make this hummingbird cake look extra special. But it will bake just as well in two 8-inch pans. The frosting amount will work for either variation.

And if you’re curious about how to make dried pineapples, it goes like this:

  1. Preheat oven to 200°F
  2. Peel a pineapple and use a sharp paring knife to remove those little brown buds that look like holes.
  3. Cut said pineapple into really thin slices.
  4. Place pineapple slices on a silicon baking sheet and place in oven for 2-3 hours, turning the pineapples over every 30 minutes so they dry out evenly.

You end up with the prettiest dried pineapple that also doubles as fruit leather! I couldn’t stop a’snackin.

sliced Hummingbird Cake on cake stand

Print

Hummingbird Cake

5 from 6 reviews
Scale:

Ingredients

for the cake

  • 1 cup mashed banana
  • 1 cup pureed pineapple
  • 1 1/2 cups light brown sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped walnuts, plus more for the topping

for the frosting

  • 1/2 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 3 1/2 cups confectioner’s sugar
  • 12 tablespoons milk
  • zest from 1/2 lemon

Instructions

  1. Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper (alternatively, you can do two 8-inch pans).
  2. In a large bowl, combine banana, pineapple, brown sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet, mixing for at least 20 strokes to activate the gluten. Fold in the walnuts.
  3. Pour batter equally into prepared pans. Bake for 30 minutes, then allow to cool completely before frosting.
  4. To make the frosting, beat the butter and cream cheese together using an electric mixer or a stand mixer with a paddle attachment. Add in confectioner’s sugar, milk, and lemon zest and beat for 30 seconds.
  5. Frost and decorate with flowers, dried pineapple, and bee pollen!

More spring dessert recipes from Broma Bakery:

Pina Colada Cake

Robin’s Egg Carrot Cake Donuts

The Best Carrot Cake EVER with Cream Cheese Frosting

Strawberry Almond Tea Cake

Coconut Lemon Curd Petit Fours

— STILL HUNGRY? —

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  1. This turned out so yummy! Very moist cake and the frosting is not too sweet. Made it for a friend’s birthday. Added some extra lemon and vanilla to the frosting for more of a kick!

  2. Good morning. I baked your cake last night and have a couple of questions now that i am at the icing stage. I let them cool overnight on the racks with a towel on top. And now I am making the icing. Do I put into the fridge when done (we are serving for dinner) or leave at room temperature all day? The cakes are incredibly moist – I needed to trim the top from the bake to layer them. And I only had two 6″ pans so I made two round and 2 mini loaves that I will ice adn take to work tomorrow. Any advice to ensure the cake is awesome for dinner this evening? Thank you! Jennifer, from Oakville, ON

  3. My husband made this cake for my birthday tonight, and it was so good. I agree with previous comments that the cake is sweet enough and moist enough to not need the extra frosting on the sides. We both have major sweet toothes, and both agreed next time we would follow the directions and not frost the sides. This cake would also be very good without frosting, its that sweet and moist on its own. I think I will be making this cake for Easter, as it seems very appropriate for spring. Or maybe make it during a cold snap when we’re wishing for spring!!

  4. MAking this today for Easter . Instructions say “Grease AND line three 6-inch cake pans…”. Do I really do Both? Thanks!