Hummingbird Cake

Bring a little island flair to your life with this cheery hummingbird cake with baked pineapple flowers!

Ingredients

Hummingbird Cake

  • 1 large pineapple, peeled and divided
  • 1 cup vegetable oil
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups (approximately 3 medium) ripe banana, mashed
  • 1 cup unsweetened shredded coconut
  • 3 cups walnuts, toasted and chopped, divided

Frosting

  • 3 cups cream cheese, at room temperature
  • 1 cup butter, at room temperature
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract

Steps

  1. Preheat the oven to 200 degrees, and spray the back of a muffin tin with baking spray.
  2. Cut the pineapple in half widthwise and reserve half for the cake. Remove the “eyes” from the remaining half with a melon baller and then cut extremely thin slices widthwise off the pineapple, approximately 8 to 10 slices.

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