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.
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.
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.
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:
Preheat oven to 200°F
Peel a pineapple and use a sharp paring knife to remove those little brown buds that look like holes.
Cut said pineapple into really thin slices.
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.
1/2cup finely chopped walnuts, plus more for the topping
for the frosting
1/2cup unsalted butter, room temperature
4oz cream cheese, room temperature
3 1/2cups confectioner’s sugar
1–2 tablespoons milk
zest from 1/2 lemon
Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper (alternatively, you can do two 8-inch pans).
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.
Pour batter equally into prepared pans. Bake for 30 minutes, then allow to cool completely before frosting.
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.
Frost and decorate with flowers, dried pineapple, and bee pollen!
Leave a comment and rate this recipe!
Quick question- I’ve seen some recipes for hummingbird cake where coconut was added. I have never had this cake before but feel that might be a good addition but wanted to ask your thoughts and how much would be a good amount to incorporate?
Ooh I’ve never tried that! If you want a coconut-y flavor I would recommend using melted coconut oil in place of the vegetable oil!
Could you make these as cupcakes? What temperature and for how long would you recommend?
Hi Christina! I’ve actually never made this cake as cupcakes so I’m not positive, but I would suggest baking them at 425F for the first 5 minutes and then decreasing to 375 for 15 to 20 minutes (I’m not positive how long it will take!). This will help your cupcakes to dome a bit!
This looks gorgeous! Is fresh or canned pineapple best suited to make the purée?
I usually used canned because it’s cheaper!
Hello, I would like to make this cake for my grandma’s birthday but I’m from europe and I’m not very familiar with cup measurements. I think I can convert them online but if you already have the quantities in grams that would be very helpful 🙂 and also a question.. about the puréed pineapple (I hope I won’t sound stupid) do I just purée some fresh pineapple with a handblender or…? Thank you in advance!!
Hi Evie! I’m so sorry but we don’t measure our recipes in grams–I wish I could help!
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!