Hummingbird Cake

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


  • For the 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
  • For the 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


  1. Prepare the pineapple: 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. Place pineapple on the back of the prepared muffin tin and bake for 45 to 50 minutes until the tops appear to be dried out. Remove tin from oven and flip slices into the muffin cups. Bake for another 20 minutes. Allow to cool completely inside of the muffin cups. Chop remaining pineapple into 1/4-inch pieces, removing the core, and set aside for the cake.
  3. Make the cake: Preheat oven to 350, and line 3 9-inch cake pans with baking spray and parchment.
  4. In a large bowl, beat oil and sugar until thickened, approximately 2 minutes. Add eggs, one at a time, then add vanilla. Stir in flour, baking soda, salt and cinnamon, mixing until combined. Gently fold in bananas, coconut and one cup of the walnuts. Pour into prepared pans and bake for 15 to 20 minutes until cake is fragrant and a toothpick comes out clean from the center. Allow to cool.
  5. Make the frosting: In a large bowl, beat cream cheese until light and fluffy. Add butter and mix until thoroughly combined. Stir in powdered sugar until smooth. Add lemon juice and vanilla. Set aside while the cake cools completely.
  6. Assemble the cake: Start by placing one cake on a turntable and top with 1/2 cup of cream cheese frosting. Spread to form an even layer and top with another cake. Repeat until all cakes are used. Cover cake with half of the remaining cream cheese frosting and place in the fridge for 20 minutes to form a crumb coat. Retrieve from the fridge and cover with the last of the cream cheese frosting. Decorate with two cups of walnuts around the sides of the cake. Top with pineapple flowers and serve. Cake will keep up to 4 days covered in the fridge.