Hummingbird cake


by: Oh Sweet Day!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

Dried Pineapple Flowers

1 whole fresh pineapple


1 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup canola oil

3/4 cup granulated sugar

2 large eggs, room temperature

1 ripe banana, mashed

1/2 cup chopped pineapple

1/2 cup nut of your choice, (e.g walnut, almond, pecan)

1/4 cup sweetened shredded coconut

Cream Cheese Frosting

1 pack 8-ounce cream cheese, soften

3/4 cup powdered sugar

Nutrition Facts
Hummingbird cake

Servings Per Recipe: 6

Amount per Serving

Calories: 628

  • Total Fat: 24.7 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 77.6 mg
  • Sodium: 491 mg
  • Total Carbs: 97.6 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 60.8 g
  • Protein: 8.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To prepare pineapple flowers, preheat oven to 225F. Line a baking sheet with parchment paper.

2.  Cut the top, bottom and outer rind off the pineapple. Use a small pairing knife or a melon baller to remove the pineapple “eyes”. Use a sharp knife to cut pineapple into very thin slices. Place slices on the prepared baking sheet. Pat them dry with paper towel.

3.  Bake for 30 minutes until tops look dried. Flip slices and bake for another 30 minutes until completely dried.

4.  Line slices into a muffin tin to form cones. Let sit overnight in room temperature to dry and shape flowers.

5.  To prepare cake, preheat oven to 325F. Grease two 5-inch cake pan, and line bottoms with parchment paper.

6.  In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.

7.  In a standing mixer with a paddle attachment, mix oil, sugar, egg and banana until well combined.

8.  With the mixer on low speed, add the flour mixture and mix until just blended.

9.  Fold in pineapple, nut and coconut.

10.  Pour the cake batter evenly between cake pans, and bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.

11.  To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.

12.  To assemble the cake, place one cake layer on your serving plate and spread a layer of frosting. Place another cake layer on top, and gently press down a little bit. Smear the remaining frosting on the top and sides of the cake. Garnish with dried pineapple flowers.

13.  Cover and refrigerate the cake. Leave cake in room temperature for at least an hour before serving.

related recipes