Photography: Con Poulos / Styling: Steve Pearce
Hummingbird cake with pineapple flowers is a classic cake that’s reimagined with tropical flair. Bursting with ripe bananas, crushed pineapple, and a hint of warm spice, this moist, flavourful cake is layered with rich white chocolate icing. The addition of delicate, oven-dried pineapple flowers not only enhances its fruity essence but also transforms the dessert into a show-stopping centrepiece. Perfect for spring celebrations, brunches, or special occasions, this cake blends nostalgic comfort with fresh, floral charm. Whether you’re an experienced baker or a weekend enthusiast, this recipe offers a stunning yet approachable way to impress and indulge.
For more impressive cakes, try the indulgent Eton mess cheesecake, the delectable coffee, date and hazelnut cake or the classic Victoria sandwich.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 22cm round cake pans (base measurement) with non-stick baking paper.
Place the nuts in a small food processor and process until finely chopped. In a large bowl, whisk together the sugar, oil, eggs, vanilla, and salt until smooth. Add the tinned pineapple and juices and banana and whisk to combine. Sprinkle over bicarbonate soda and cinnamon
and combine. Add flour and nuts and stir to combine.
Divide batter between pans and smooth the tops with a palette knife. Bake for 50 minutes–1 hour, or until a skewer comes out clean Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.
While the cake is cooling, make the pineapple flowers. Reduce oven to 90°C (70°C fan-forced). Line 3 baking trays with baking paper. Thinly slice pineapple to 2–3mm thick slices (using a mandolin).
Pat the pineapple slices dry between paper towels. Place on the lined trays. Bake for 2–3 hours, turning every hour, or until slices are dry to the touch. Set aside to cool.
To make icing, place cream cheese, butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat on medium-high speed for 10 minutes or until thick and pale. Add white chocolate, reduce speed to low and beat for a further 1 minute.
Trim the tops of the cakes. Cut each cake in half horizontally. Place one of the cakes on a cake stand or plate and spread with 1¼ cups of the icing, top with a cake, refrigerate for 10 minutes, to firm. Repeat the process 5 more times. Refrigerate for 1 hour, to firm. Use the remaining icing to spread thinly over the outside of the cake. Use a large warm pallet knife to run over the edge of the cake, scraping off any excess icing, to give it a nude finish.
Decorate the cake with pineapple slices, to serve.
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