Hummingbird Cake Recipe With Dried Pineapple Flowers

By Becky Hardin

Published Mar 20, 2019

Hummingbird Cake is a sweet and delicious dessert for any occasion. This beautiful banana pineapple cake with cream cheese frosting is a popular Southern cake recipe that everyone should try. Make this Hummingbird Cake recipe (with pineapple flowers) for Easter, bridal showers, and more!

Hummingbird Cake

This Hummingbird Cake recipe is a special recipe that has become a classic in Southern baking. Make this cake even more beautiful with the dried pineapple flowers on top!

Anytime I manage to bake an entire cake, I feel pretty proud of myself. They require precision and patience, so it doesn’t always feel as easy as my usual recipes. But this Hummingbird Cake recipe turned out beautifully, and I think it’s perfect for special occasions!

This banana pineapple cake is a Southern classic. Made with ripe bananas, crushed pineapple, pecans, and cream cheese frosting, it’s VERY sweet, but in the best way possible. The cinnamon adds some spice to balance it out, but it’s so decadent and so delicious!

I made this Hummingbird Cake with cream cheese frosting and decided to top it with some dried pineapple flowers. They’re easy to make, and they add an extra level of pretty! This cake is perfect for Easter, but it would be just as beautiful at a bridal shower or any springtime occasion.

This Hummingbird Cake recipe with Dried Pineapple Flowers is the perfect cake for special occasions and holidays!

Banana Pineapple Cake

Banana and pineapple are two super sweet fruits that create an amazing tropical flavor. So they pair perfectly in this classic Hummingbird Cake! And while this banana pineapple cake is very sweet, the added spice from the ground cinnamon balances it out nicely.

Hummingbird Cake Ingredients:

• Crushed Pineapple (cans with pineapple juice)
• Toasted Pecans
• Very Ripe Bananas
• Ground Cinnamon
• All-Purpose Flour
• Baking Soda
• Baking Powder
• Vegetable Oil
• Eggs
• Granulated Sugar
• Vanilla Extract
• Salt

Hummingbird Cake with Cream Cheese Frosting

Our hummingbird cake wouldn’t be complete without the cream cheese frosting. It’s the perfect complement to the pineapple banana cake! Use a stand mixer with a whisk attachment for this recipe to make it smooth and fluffy.

How to make cream cheese frosting:

1. Place cream cheese and butter to the mixing bowl and whisk on medium-high for about 3 minutes.
2. Add in sour cream (or plain greek yogurt) and vanilla extract, and beat on medium-high for 2 more minutes.
3. Change speed to low as you add in the powdered sugar. Then switch back to medium-high and whisk for 3 minutes.

How to Make Hummingbird Cake

This recipe is in three parts: make the cakes , make the cream cheese frosting, and then assemble everything to create the most beautiful Hummingbird Cake!

1. The pineapple slices for the flowers need up to 3 hours to fully dry out, so if you’re going to use them, you’ll need to make those ahead of time. These are fine to make a day or two before, and then store them carefully until you’re ready to use them.
2. Start by preparing the cake batter. This is the most intricate part of the whole recipe, but as long as you follow the directions, it’s simple enough!
3. Let the cakes bake for about 25-40 minutes at 350°F, then let them cool completely before assembling.
4. While the cake layers are cooling, you can whip up the cream cheese frosting so that it’s ready to use.
5. Then it’s time to assemble all the parts to make your cake! Layer the cakes, add the cream cheese frosting, top with toasted pecans, and finish with the pineapple flowers.

You can find the full detailed instructions in the recipe card below.

Dried Pineapple Flowers

A traditional Hummingbird Cake does not have these dried pineapple flowers on top, but I thought they made the perfect addition! Not only are they beautiful, but the sweet pineapple slices add even more flavor to this banana pineapple cake.

Find out how to make these easy Pineapple Flowers right here .

Tips for making this Hummingbird Cake recipe

To make this hummingbird cake recipe the best it can be, there are a few important tips to keep in mind.

• You need super ripe bananas for this recipe, so look for a bunch at the store that is covered in brown spots, or buy a bunch and let it sit for a few days before making this cake.
• If you’re short on time and you can’t find bananas that are ripe enough, add a tablespoon of agave syrup or honey when mashing up the ripest bananas you have (no green bananas!). This will help to make it sweeter.
• Toasted pecans are also a must! To make it easier to use them both in the batter and as decoration, I toasted them whole, and then chopped up 1 1/2 cups worth. The rest were left to top off the cake.
• You can use 8-inch or 9-inch cake pans to make the layers. 8-inch will make three layers, and 9-inch will make two layers.
• A can of crushed pineapple is a better option than crushing up fresh pineapple because you want to make sure you get allll the juices mixed into the batter.

Why is it called a hummingbird cake?

There is definitely some debate about the name of this cake, but usually it’s attributed to the fact that this banana pineapple cake is so sweet. “Sweet enough to attract hummingbirds.”

Does hummingbird cake need to be refrigerated?

As a general rule, any cake with cream cheese frosting does need to be refrigerated. Any leftover cake can be covered and stored as is, or cut into slices and placed in containers before being refrigerated. Take the cake out of the refrigerator and let it sit for an hour or so before serving again so it can come to room temperature before eating.

I love how this Hummingbird Cake recipe turned out, especially with the pineapple on top. It’s going to make the most beautiful Easter dessert !

Try these other desserts for Easter or other holidays & special occasions :

• Velvet Chocolate Cake with Chocolate Ganache
• Easy Banana Cream Pie
• Italian Cream Cake
• Pineapple Upside Down Cake
• Classic French Silk Pie
• Easy Peanut Butter Banana Bundt Cake
• Fresh Strawberry Cake with Cream Cheese Icing
• Easy Raspberry Tart
• Lemon Bars

Ingredients1x2x3x

For the Cake

• ▢ 16 ounces crushed pineapple in juice 454 grams (2 cans)
• ▢ 4 cups whole pecans 500 grams, toasted and divided
• ▢ 3 cups all-purpose flour 425 grams
• ▢ 2 teaspoons baking powder 8 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ 1 teaspoon ground cinnamon 3 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 2 cups granulated sugar 400 grams
• ▢ 3 large eggs 150 grams
• ▢ 1 cup vegetable oil 200 grams
• ▢ 4 very ripe bananas peeled and mashed (about 2 cups)
• ▢ 2 teaspoons pure vanilla extract 8 grams

For the Cream Cheese Frosting

• ▢ 16 ounces cream cheese 454 grams, room temperature (2 bricks)
• ▢ 10 tablespoons unsalted butter 141 grams, room temperature (1¼ sticks)
• ▢ ⅓ cup sour cream or plain Greek yogurt 76 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2 cups powdered sugar 226 grams
• ▢ Dried Pineapple Flowers for garnish, optional

Video

Instructions

For the Cake

• Set the oven rack to middle position and preheat oven to 350°F. Lightly spray 3 (8-inch) cake pans or 2 (9-inch) cake pans with nonstick baking spray and line with parchment paper. Spray the parchment paper with nonstick baking spray. Set aside.
• Drain the pineapple in a fine-mesh strainer set over to bowl to catch the drippings. Press the pineapple with a rubber spatula to extract as much juice as possible. Set a small saucepan over medium heat and add the pineapple juice. Cook until reduced to ⅓ cup, about 6-8 minutes; set aside to cool. 16 ounces crushed pineapple in juice
• While the juice reduces, place the pecans on a large baking sheet and place in the preheated oven, on the middle rack. Toast the pecans until darker in color and fragrant, about 6-8 minutes. Watch closely after the 5 minutes mark – pecans burn easily. Remove the pecans from the oven and pour them onto a large plate to cool. Chop when cool. 4 cups whole pecans
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
• In a separate large mixing bowl, whisk together sugar and eggs until incorporated. Continue whisking while adding the oil. Stir in bananas, chopped toasted pecans, vanilla, drained pineapple and the cooled reduced pineapple juice. 2 cups granulated sugar, 3 large eggs, 1 cup vegetable oil, 4 very ripe bananas, 2 teaspoons pure vanilla extract
• Add the flour mixture and mix just until no flour is visible.
• Pour the batter, evenly, between the prepared pans and smooth the tops.
• Bake at 350°F until dark golden brown for 25-40 minutes (depending on the pan size), or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through baking.
• Transfer the cakes to a cooling rack to cool (in the pan) for 20 minutes.
• After 20 minutes, remove the cakes from the pans, discard the parchment, and let cool completely on the cooling rack.

For the Frosting

• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium-high speed until fully incorporated and smooth, about 3 minutes. 16 ounces cream cheese, 10 tablespoons unsalted butter
• Add sour cream and vanilla extract and beat on medium-high speed another 2 minutes. ⅓ cup sour cream or plain Greek yogurt, 1 teaspoon pure vanilla extract
• Set the speed to low and add the powdered sugar. Once all the powdered sugar has been added, set the speed to medium-high and whisk an additional 3 minutes. The frosting will be fluffy, smooth, and gorgeous. 2 cups powdered sugar

Assembly

• Place one layer of the cake on a cake stand or plate. Add enough frosting to cover the top of the layer, then stack the second layer on top. Repeat with the third layer, if using.
• Add more frosting to the top and sides of the cake, smoothing with an offset spatula.
• Garnish with pineapple flowers, if desired.

Equipment

• Kitchen Scale (optional)
• 3 8-inch Round Cake Pan OR
• 2 9-inch Round Cake Pan
• Fine Mesh Sieve
• Baking Sheet
• Stand Mixer

Becky’s Tips

• You need super ripe bananas for this recipe, so look for a bunch at the store that is covered in brown spots, or buy a bunch and let it sit for a few days before making this cake.
• If very ripe bananas can’t be found, use ripe bananas and add 1 tablespoon agave syrup or honey to the bananas when mashing – it will add the missing extra sweetness of overly ripe bananas.
• If you’re short on time and you can’t find bananas that are ripe enough, add a tablespoon of agave syrup or honey when mashing up the ripest bananas you have (no green bananas!). This will help to make it sweeter.
• I recommend toasting whole pecans so some can be reserved for decorating the cake, if desired. I then chopped enough pecans to make 1½ cups to add to the cake batter.
• You can use 8-inch or 9-inch cake pans to make the layers. 8-inch will make three layers, and 9-inch will make two layers.
• A can of crushed pineapple is a better option than crushing up fresh pineapple because you want to make sure you get allll the juices mixed into the batter.

Nutrition information is automatically calculated, so should only be used as an approximation.

Hummingbird Cake Recipe with Dried Pineapple Flowers

Equipment

• Kitchen Scale (optional)
• 3 8-inch Round Cake Pan OR
• 2 9-inch Round Cake Pan
• Fine Mesh Sieve
• Baking Sheet
• Stand Mixer

Ingredients

For the Cake

• 16 ounces crushed pineapple in juice 454 grams (2 cans)
• 4 cups whole pecans 500 grams, toasted and divided
• 3 cups all-purpose flour 425 grams
• 2 teaspoons baking powder 8 grams
• 1 teaspoon baking soda 6 grams
• 1 teaspoon ground cinnamon 3 grams
• 1 teaspoon kosher salt 3 grams
• 2 cups granulated sugar 400 grams
• 3 large eggs 150 grams
• 1 cup vegetable oil 200 grams
• 4 very ripe bananas peeled and mashed (about 2 cups)
• 2 teaspoons pure vanilla extract 8 grams

For the Cream Cheese Frosting

• 16 ounces cream cheese 454 grams, room temperature (2 bricks)
• 10 tablespoons unsalted butter 141 grams, room temperature (1¼ sticks)
• ⅓ cup sour cream or plain Greek yogurt 76 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 2 cups powdered sugar 226 grams
• Dried Pineapple Flowers for garnish, optional

Instructions

For the Cake

• Set the oven rack to middle position and preheat oven to 350°F. Lightly spray 3 (8-inch) cake pans or 2 (9-inch) cake pans with nonstick baking spray and line with parchment paper. Spray the parchment paper with nonstick baking spray. Set aside.
• Drain the pineapple in a fine-mesh strainer set over to bowl to catch the drippings. Press the pineapple with a rubber spatula to extract as much juice as possible. Set a small saucepan over medium heat and add the pineapple juice. Cook until reduced to ⅓ cup, about 6-8 minutes; set aside to cool. 16 ounces crushed pineapple in juice
• While the juice reduces, place the pecans on a large baking sheet and place in the preheated oven, on the middle rack. Toast the pecans until darker in color and fragrant, about 6-8 minutes. Watch closely after the 5 minutes mark – pecans burn easily. Remove the pecans from the oven and pour them onto a large plate to cool. Chop when cool. 4 cups whole pecans
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
• In a separate large mixing bowl, whisk together sugar and eggs until incorporated. Continue whisking while adding the oil. Stir in bananas, chopped toasted pecans, vanilla, drained pineapple and the cooled reduced pineapple juice. 2 cups granulated sugar, 3 large eggs, 1 cup vegetable oil, 4 very ripe bananas, 2 teaspoons pure vanilla extract
• Add the flour mixture and mix just until no flour is visible.
• Pour the batter, evenly, between the prepared pans and smooth the tops.
• Bake at 350°F until dark golden brown for 25-40 minutes (depending on the pan size), or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through baking.
• Transfer the cakes to a cooling rack to cool (in the pan) for 20 minutes.
• After 20 minutes, remove the cakes from the pans, discard the parchment, and let cool completely on the cooling rack.

For the Frosting

• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium-high speed until fully incorporated and smooth, about 3 minutes. 16 ounces cream cheese, 10 tablespoons unsalted butter
• Add sour cream and vanilla extract and beat on medium-high speed another 2 minutes. ⅓ cup sour cream or plain Greek yogurt, 1 teaspoon pure vanilla extract
• Set the speed to low and add the powdered sugar. Once all the powdered sugar has been added, set the speed to medium-high and whisk an additional 3 minutes. The frosting will be fluffy, smooth, and gorgeous. 2 cups powdered sugar

Assembly

• Place one layer of the cake on a cake stand or plate. Add enough frosting to cover the top of the layer, then stack the second layer on top. Repeat with the third layer, if using.
• Add more frosting to the top and sides of the cake, smoothing with an offset spatula.
• Garnish with pineapple flowers, if desired.

Video

Notes

• You need super ripe bananas for this recipe, so look for a bunch at the store that is covered in brown spots, or buy a bunch and let it sit for a few days before making this cake.
• If very ripe bananas can’t be found, use ripe bananas and add 1 tablespoon agave syrup or honey to the bananas when mashing – it will add the missing extra sweetness of overly ripe bananas.
• If you’re short on time and you can’t find bananas that are ripe enough, add a tablespoon of agave syrup or honey when mashing up the ripest bananas you have (no green bananas!). This will help to make it sweeter.
• I recommend toasting whole pecans so some can be reserved for decorating the cake, if desired. I then chopped enough pecans to make 1½ cups to add to the cake batter.
• You can use 8-inch or 9-inch cake pans to make the layers. 8-inch will make three layers, and 9-inch will make two layers.
• A can of crushed pineapple is a better option than crushing up fresh pineapple because you want to make sure you get allll the juices mixed into the batter.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Fresh Produce

• Apples
• Bananas
• Strawberries
• Avocados
• Bell Peppers
• Carrots
• Broccoli
• Garlic
• Lemons/Limes
• Onion
• Parsley
• Cilantro
• Basil
• Potatoes
• Spinach
• Tomatoes

GRAINS

• Breadcrumbs
• Pasta
• Quinoa
• Rice
• Sandwich Bread
• Tortillas

MEAT/PROTEIN

• Chicken
• Eggs
• Ground Beef
• Sliced Turkey
• Lunch Meat

DAIRY

• Butter
• Sliced Cheese
• Shredded Cheese
• Milk
• Sour Cream
• Greek Yogurt

BAKING GOODS

• Baking powder
• Baking Soda
• Granulated Sugar
• Brown Sugar
• Flour
• Honey
• Vanilla Extract
• Dry Yeast
• Chocolate Chips
• Cocoa Powder
• Powdered Sugar

FREEZER

• Fruit and Berries
• Frozen Veggies (Corn, Peas, Broccoli, etc)
• Juice Concentrate
• Pizza or Other Convenience Meals
• Pie Crust
• Cookie Dough

CANNED/DRIED GOODS

• Chicken stock/broth
• Salsa
• Diced Tomatoes
• Jam/Jelly
• Peanut Butter
• Pasta Sauce
• Beans (Black Beans, Chickpeas, Baked Beans, etc)
• Soups
• Tuna
• Green Chiles
• Canned Veggies
• Coffee or Tea

Get more details on the best non-perishable and pantry foods

CONDIMENTS/SPICES

• Black Pepper
• Chili Powder
• Cinnamon
• Crushed Red Pepper
• Cumin
• Garlic Powder
• Ketchup
• Mustard
• Mayo
• Nutmeg
• Paprika
• Salt (Course Sea Salt and Kosher Salt)
• Soy Sauce
• Steak Sauce
• Hot Sauce/ Buffalo Sauce
• Salad Dressings

OILS/VINEGARS

• Apple cider vinegar
• Balsamic vinegar
• Coconut Oil
• Olive Oil
• Vegetable/Canola Oil
• Red Wine Vinegar
• White Vinegar
• Cooking Wine
• White Wine Vinegar

SNACKS

• Crackers
• Nuts
• Quick Oats
• Popcorn
• Tortilla Chips
• Cereal

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Click ☝🏻 for my FREE Grocery List Printable!

I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!

Stock Your Kitchen

Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!

Non-Perishable Foods to Stock Up On

Frozen Vegetables to Stock Up On (and Recipes to Make)

Ultimate List of Cooking Herbs for Your Kitchen

Ultimate List of Cooking Spices for Your Kitchen

Cooking Oil 101: Types of Cooking Oils to Use

26 Types of Pasta and When to Use Them

What Fruits and Vegetables are in Season?

Meat Temperature Chart (Free Printable)

How to Meal Prep (Guide for Beginners)

Basic Cooking Measurements & Kitchen Conversion Chart

How to Cut Recipes in Half