A cake that has pineapple, bananas, pecans, cinnamon, and cream cheese frosting may appear to be a little confused. But somehow it works, and really well! Hummingbird cake emerged from a kitchen in North Carolina, America in the late 70’s, and is really a banana cake turned up a notch (or three)! With gems of pineapple studded throughout, and the crunch of the lightly toasted pecans, not to mention the frosting, this cake wins friends!
I’ve tasted some very sweet versions of this, but if you find the right balance, it is one of the best cakes you will ever eat! It’s a big statement, but once you try it for yourself, I guarantee you will be a hummingbird cake advocate too.
You can make it as easy or as complicated as you like – just one cake smothered with cream cheese frosting is lovely for a simple afternoon tea, or a few cake layers, filled with extra pineapple, banana and frosting for something special. I love how impressively tall the layered cake looks, especially once you cut into it. This recipe makes enough for three cakes. You can halve the quantity if you’re after something a little more modest.
If you’ve decided to fill the cake with the extra banana and pineapple, the cake will be even more delicious the following day!