Hummingbird cake is a Southern specialty with banana, pineapple and pecans enrobed in a cinnamon-spiced cake topped with cream cheese frosting.
The cake is super moist with the pieces of pineapple and nuts adding texture. The warm spices are subtle and the generous amount of fluffy, tangy cream cheese frosting and coconut flakes on top are the perfect finishing touches.
The starring role goes to the banana with pineapple as a supporter. In essence it’s a banana cake. Hummingbird cake is much prettier and sounds fancier.
Like a cake you want to eat in the middle of a flower garden sipping tea from a china cup in a frilly dress with a pink hat on your head.
I was hoping the pineapple flavor would shine through more but in spite of that the cake did not disappoint.
The recipe as written makes 3 layers. Instead, I made 2 layers and 6 cupcakes.
The cupcakes served as little snacks to sustain the cook (me). Maybe I planned it that way, maybe I didn’t. Either way it worked out good because I could taste them before my guests did, to see if they were foul. They weren’t.
This was a sweet and lovely way to celebrate Mother’s Day.
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Disclosure: This is a sponsored post. I received a dinner party kit including product and gift cards. All opinions are my own.