Description
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 cake is perfect for spring celebrations, boho weddings, or any special occasion!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1 cup crushed pineapple (drained)
- 1/2 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
Instructions
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Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease and line two 8-inch cake pans with parchment paper.
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Make the Cake Batter:
- 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.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
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Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
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Prepare the Cream Cheese Frosting:
- In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
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Make the Dried Pineapple Flowers:
- Preheat the oven to 200°F (90°C).
- Thinly slice the peeled pineapple and pat slices dry with a paper towel.
- Place on a lined baking sheet and bake for 1-2 hours, flipping halfway through, until dried but still pliable.
- Transfer slices to a muffin tin to shape them into natural petals as they cool.
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Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Decorate with dried pineapple flowers for a stunning floral effect.
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Chill & Serve:
- Refrigerate the cake for at least 30 minutes before serving for the best texture.
Notes
- Make-Ahead Tip: The dried pineapple flowers can be made a day in advance and stored in an airtight container.
- Storage: Store the cake in the refrigerator for up to 3 days. Let sit at room temperature for 15 minutes before serving.
- Optional Additions: Add chopped pecans or coconut flakes to the batter for extra texture and flavor.
