If you are craving a dessert that bursts with tropical flavors and carries a nostalgic Southern charm, you will absolutely adore this Hummingbird Cake with Dried Pineapple Flowers Recipe. It is a moist, tender cake filled with ripe bananas, crushed pineapple, and toasted pecans, all wrapped up in a dreamy cream cheese frosting. The addition of delicate dried pineapple flowers as a garnish not only elevates its visual appeal but also enhances the sweet and tangy profile that makes this cake unforgettable. Whether you are celebrating a special occasion or just treating yourself, this cake is a joyful way to bring sunshine into your kitchen.
Ingredients You’ll Need
These ingredients might look familiar, but each one plays an important role in creating the signature taste and texture of this cake. From the rich oils and ripe bananas providing moisture, to the spices and nuts adding warmth and crunch, every item is essential to the magic.
- 16 ounces crushed pineapple in juice: Adds juicy sweetness and keeps the cake moist without overpowering other flavors.
- 4 cups whole pecans: Toasted for a nutty crunch that contrasts the cake’s softness.
- 3 cups all-purpose flour: The sturdy base for the cake structure.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay light.
- 1 teaspoon baking soda: Reacts with acidic ingredients to create lift and tenderness.
- 1 teaspoon ground cinnamon: Infuses a cozy, warm note that pairs perfectly with banana and pineapple.
- 1 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
- 2 cups granulated sugar: Sweetens the cake without overpowering the fruit.
- 3 large eggs: Provide richness and help bind the ingredients together.
- 1 cup vegetable oil: Adds moistness and keeps the cake soft for days.
- 4 very ripe bananas, mashed: Bring natural sweetness and extra moisture to the mix.
- 2 teaspoons pure vanilla extract: Adds depth and rounds out the flavors.
- 16 ounces cream cheese, room temperature: Key ingredient for the luscious frosting.
- 10 tablespoons unsalted butter, room temperature: Adds richness and creaminess to the frosting.
- â…“ cup sour cream or plain Greek yogurt: Adds tang and melts into the frosting for smoothness.
- 1 teaspoon pure vanilla extract: For the frosting, enhancing flavor.
- 2 cups powdered sugar: Sweetens the frosting and creates a silky texture.
- Dried Pineapple Flowers (optional): Stunning edible garnish to dress up your cake.
How to Make Hummingbird Cake with Dried Pineapple Flowers Recipe
Step 1: Prepare the Cake Batter
Start by combining the dry ingredients—flour, baking powder, baking soda, cinnamon, and salt—in a large bowl. In a separate bowl, mix the sugar, eggs, and vegetable oil until smooth and slightly thickened. Stir in the mashed bananas, crushed pineapple (with juice), and vanilla extract to the wet mixture. Now, gently fold the dry ingredients into the wet until just combined; overmixing can make the cake tough. Finally, fold in half of the toasted, chopped pecans for a perfect nutty surprise within the batter.
Step 2: Bake to Perfection
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remember to let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. The cooling process is crucial to ensure your frosting doesn’t melt or slide off.
Step 3: Whip Up the Cream Cheese Frosting
While the cakes cool, beat the cream cheese and unsalted butter together until creamy and fluffy. Add the sour cream and vanilla extract, mixing to combine. Gradually add the powdered sugar, beating continuously until the frosting is smooth and luscious. This frosting is the perfect balance of tangy and sweet, marrying beautifully with the tropical flavors of the cake.
Step 4: Assemble and Garnish
Place one cake layer on your serving plate. Spread a generous amount of frosting over the top, sprinkle the remaining toasted pecans evenly, then place the second cake layer on top. Frost the top and sides of the entire cake, smoothing or texturing as you like. Finally, gently decorate with dried pineapple flowers to create an impressive, elegant finish that makes this Hummingbird Cake with Dried Pineapple Flowers Recipe truly special.
How to Serve Hummingbird Cake with Dried Pineapple Flowers Recipe
Garnishes
The dried pineapple flowers are a showstopper—offering a sweet chewiness that complements the cake’s rich cream cheese frosting and moist interior. For extra flair, sprinkle chopped toasted pecans around the cake’s base or on individual slices. Fresh mint leaves or a light dusting of cinnamon can also lift the presentation beautifully.
Side Dishes
This cake pairs wonderfully with a cup of fragrant coffee or a lightly brewed black tea that cuts through the sweetness. For a cold contrast, a scoop of vanilla bean ice cream or a dollop of whipped coconut cream keeps the tropical theme alive and adds a refreshing element to the dessert experience.
Creative Ways to Present
For parties, consider slicing the cake into bite-sized squares and garnishing each piece with a tiny dried pineapple flower on a toothpick. Alternatively, serve individual slices on pretty plates with a drizzle of caramel sauce or pineapple coulis for added decadence. The rustic charm of the cake also shines when served on a wooden platter surrounded by toasted pecans and fresh pineapple wedges.
Make Ahead and Storage
Storing Leftovers
After enjoying your Hummingbird Cake with Dried Pineapple Flowers Recipe, store any leftovers covered tightly in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration, and chilling actually helps the flavors meld beautifully overnight.
Freezing
You can freeze the cake for longer storage by wrapping each unfrosted layer tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw the layers in the fridge overnight and frost just before serving to maintain freshness.
Reheating
This cake is best served cold or at room temperature. If preferred, remove from the fridge about 30 minutes before serving to let the frosting soften slightly. Avoid microwaving as it can change the texture and cause the frosting to separate.
FAQs
Can I substitute nuts in this Hummingbird Cake with Dried Pineapple Flowers Recipe?
Absolutely! While pecans are traditional, you can use walnuts or even skip the nuts if you have allergies or preferences. Just keep in mind the crunchy texture may change.
What can I use instead of dried pineapple flowers for garnish?
If you don’t have dried pineapple flowers, fresh pineapple slices, candied ginger, or even edible flowers like pansies can make lovely garnishes that complement the cake’s tropical vibe.
Is this cake gluten-free or can it be made gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Be sure to check ingredient labels and adjust baking times as needed.
How ripe should the bananas be?
Very ripe bananas with brown spots work best as they are sweeter and mash easily, contributing to the cake’s moistness and flavor depth.
Can I make this cake vegan?
With some ingredient swaps like flax eggs, vegan butter, and dairy-free cream cheese and yogurt, you can create a vegan version; however, the texture and flavor might differ slightly from the classic recipe.
Final Thoughts
I truly hope you give this Hummingbird Cake with Dried Pineapple Flowers Recipe a try and find as much joy in baking and sharing it as I do. It’s one of those cakes that feels like a warm hug from the inside out, carrying just enough nostalgia and tropical flair to brighten any day. Happy baking, and even happier eating!
