Recipe
 

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Hummingbird Cake

A moist and deliciously tropical hummingbird cake covered in cream cheese frosting and topped with pineapple flowers! The below recipe is for making a cake but it can also be made into cupcakes!

Ingredients

For the Cake

• 2 ¾ cups all-purpose flour

• 2 teaspoons baking soda 

• 1 teaspoon salt 

• 1 teaspoon cinnamon

• ½ teaspoon all-spice, optional

• ½ teaspoon cardamom, optional

• ⅔ cups white sugar

• 1 cup brown sugar 

• ¾ cup sour cream 

• ¾ cup vegetable oil 

• 3 eggs

• 2 teaspoons vanilla 

• 1 cup chopped pecans, toasted!

• 8 oz crushed pineapple 

• 2 bananas very ripe

For the Frosting

• 16 oz cream cheese, room temp

• 1 cup butter, room temp

• 1 teaspoon vanilla

• 1 ¾ lb powder sugar plus more if needed/desired.

For the Pineapple Flowers

• 1 pineapple

Directions

For the Cake

1.Preheat the oven to 350 ºF. Cut parchment rounds for your pans and butter and flour the sides. You can make this cake with two eight inch pans or three six inch pans. If using the smaller pans, you will have enough extra batter for a few cupcakes.

2.Sift the flour, baking soda, salt and spices into a large bowl then whisk together and set aside.

3.Peel and mash your bananas in a small bowl.

4.Beat the sugars, oil, eggs, sour cream, and vanilla together in a large bowl.

5.Mix in the crushed pineapple, mashed bananas, and toasted pecan pieces into the wet mixture.

6.Add the wet ingredients to the dry ingredients. Mix together until combined and scrape the bowl down.

7.Divide the batter evenly into two buttered 8" pans lined with parchment paper. You can also make this recipe with 3 six inch pans. If doing so you may will have enough extra batter for a few cupcakes.

8.Bake for about 40 minutes, or until a toothpick comes out clean.

9.Allow the layers to cool completely in the pan for about 5 minutes then invert onto a wire rack. Remove parchment paper and allow to cool completely.

 

For the Cream Cheese Frosting

1.Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Scrape the bowl down then add the powder sugar a few cups at a time and mix until smooth.
 

For the Pineapple Flowers

1.Set oven to the lowest setting around 220F. Remove the skin from the pineapple. Using a sharp knife, cut very thin circular slices / pieces. (As thin as possible)

2.Pat each slice dry with paper towels and place on a baking sheet lined with a silicone mat or parchment paper.

3.Bake For 30 minutes then flip slices and place back in oven. Bake until most of the water have evaporated and the slices have dehydrated and shrunken. You will notice the pineapple has darkened to an amazing golden color when they are ready.

4.Place each slice in a mini muffin tin and press the center down. Allow to dry/set overnight.

 

For the Assembly

1.Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it's best to chill the cake for a bit so it stabilizes.

2.Cover the cake in cream cheese frosting then smooth the side and top.

3.Press the chopped toasted pecans onto the lower part of the side.

4.Apply the pineapple flowers to the top of the cake. You can pipe a mound of frosting on the cake first to give the flowers some play of height.

Notes

• If you don't have those ultra ripe bananas hanging around the kitchen you can bake them on a sheet for 10 minutes at 350ºF.  or until the peel darkens significantly. Allow to cool slightly then peel and mash.

• You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.

• If your frosting is runny then add more powdered sugar a cup at a time until the consistency thickens up. You can also chill the frosting slightly so it firms up. 

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