A beautifully rustic hummingbird cake infused with banana, pineapple, and warm spices, layered with luscious cream cheese frosting, and topped with delicate dried pineapple flowers. This tropical-inspired dessert is perfect for spring celebrations, bridal showers, and boho wedding cakes.

Why You’ll Love This Recipe

Tropical and Flavorful – A delightful mix of banana, pineapple, and spices creates a rich yet refreshing cake.
Moist and Tender Texture – The oil-based batter keeps the cake incredibly soft and moist.
Creamy and Tangy Frosting – Classic cream cheese frosting perfectly balances the sweetness of the cake.
Elegant Presentation – Dried pineapple flowers add a natural, decorative touch that makes this cake a showstopper.
Perfect for Special Occasions – Great for weddings, birthdays, and springtime gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
3 ripe bananas, mashed
1 cup crushed pineapple (drained)
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 cup unsalted butter, softened
16 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

For the Dried Pineapple Flowers:

1 small pineapple, peeled and sliced very thin

Directions

Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans.

Bake the Cake:

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Prepare the Cream Cheese Frosting:

In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, beating until fluffy and well combined.
Mix in the vanilla extract and continue beating until smooth.

Make the Dried Pineapple Flowers:

Preheat the oven to 200°F (90°C).
Cut the top and skin off the pineapple, then slice it as thinly as possible into rounds.
Place the slices on a lined baking sheet and bake for 1-2 hours, flipping them halfway through, until they are dried but still slightly pliable.
While warm, press the slices into a muffin tin to shape them into flower-like petals. Let them cool and set.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the entire cake, smoothing the sides and top.
Decorate with dried pineapple flowers for a stunning, natural finish.
Chill for at least 30 minutes before slicing for best results.

Servings and Timing

Prep Time: 30 minutes
Cooking Time: 35 minutes
Drying Time: 2 hours
Total Time: 3 hours
Servings: 10 slices
Calories: 450 kcal per slice

Variations

Nutty Addition – Add ½ cup of chopped pecans or walnuts to the batter for extra crunch.
Coconut Hummingbird Cake – Stir in ½ cup of shredded coconut for a tropical twist.
Lighter Version – Replace half the oil with unsweetened applesauce for a slightly healthier option.
Spiced Variation – Add a pinch of ground ginger or allspice for deeper spice notes.
Gluten-Free Option – Use a gluten-free all-purpose flour blend in place of regular flour.

Storage and Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Tip: Let chilled cake sit at room temperature for 15 minutes before serving for the best texture.

FAQs

What is hummingbird cake?

Hummingbird cake is a Southern classic featuring banana, pineapple, and warm spices, typically paired with cream cheese frosting. It is known for its moist texture and tropical flavor.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them tightly wrapped. Frost and decorate the cake on the day of serving.

How do I get smooth cream cheese frosting?

Make sure the butter and cream cheese are fully softened before mixing. Beat the frosting until light and fluffy for the best texture.

Can I use canned pineapple instead of fresh?

Yes, canned crushed pineapple works perfectly in this recipe—just be sure to drain it well before using.

How do I keep dried pineapple flowers from burning?

Bake them at a low temperature (200°F/90°C) and flip them halfway through to prevent browning.

Can I make this as a sheet cake?

Absolutely! Pour the batter into a 9×13-inch pan and bake for 40-45 minutes.

What’s the best way to slice this cake neatly?

Use a sharp knife dipped in hot water, wiping it clean between slices for the cleanest cuts.

Can I add a drizzle or filling?

Yes! A drizzle of honey or caramel between the layers adds even more depth to the flavors.

Is this cake very sweet?

The cake itself is moderately sweet, while the cream cheese frosting provides a rich, creamy contrast that balances the flavors beautifully.

Can I substitute the cream cheese frosting?

If you prefer a lighter topping, try whipped coconut cream or a light vanilla buttercream instead.

Conclusion

This Tropical Hummingbird Cake with Dried Pineapple Flowers is a delightful and elegant dessert that brings a taste of the tropics to any celebration. With its naturally sweet flavors, soft texture, and stunning floral decoration, this cake is sure to impress. Whether for a wedding, birthday, or springtime gathering, this cake is a true showstopper!

Tropical Hummingbird Cake