Martha Stewart​ Hummingbird Cake

This delicious Martha Stewart’s Hummingbird Cake is a simple yet impressive dessert that’s perfect for any occasion. Moist, fluffy, and loaded with bananas, pineapple, coconut, and crunchy nuts, it’s topped with creamy cream cheese frosting and adorned with gorgeous dried pineapple flowers. Easy to make and sure to impress!

Recipe Ingredients

For the Dried Pineapple Flowers

• 2 large pineapples

For the Cake

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large)
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts, or pecans
• 1 cup desiccated coconut, unsweetened
• Cream Cheese Frosting for Hummingbird Cake

How To Make Hummingbird Cake?

1. Prepare pineapple flowers: Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone mats. Peel pineapples and remove any “eyes” with a melon baller. Slice pineapples very thinly; place slices on baking sheets. Bake until tops appear dried, about 30 minutes. Flip slices and bake until fully dried, another 25-30 minutes. Cool on a wire rack.
2. Prepare oven and cake pans: Increase oven temperature to 350°F (175°C). Butter two 9-inch (23 cm) round cake pans. Line bottoms with parchment paper, butter again, and dust with flour, tapping out excess.
3. Combine dry ingredients: In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
4. Mix wet ingredients: In a large bowl using an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, mixing well after each addition. Beat until mixture is pale yellow and fluffy, about 3 minutes.
5. Combine fruits and nuts: In another bowl, mix mashed bananas, drained pineapple, walnuts or pecans, and coconut.
6. Combine mixtures: Add fruit-nut mixture to egg mixture; stir until combined. Gradually add dry ingredients; blend well.
7. Bake the cake: Divide batter evenly between prepared pans. Bake, rotating halfway through, until golden brown and a toothpick inserted in the center comes out clean, 30-40 minutes.
8. Cool the cakes: Cool cakes in pans on wire racks for 15 minutes. Run a knife around edges, invert cakes onto racks, then turn them top side up. Let cool completely.
9. Finish: Frost cakes with cream cheese frosting. Decorate with dried pineapple flowers.

Recipe Tips:

• Use ripe bananas: They should be soft with brown spots; ripe bananas add sweetness and make the cake extra moist.
• Drain pineapple well: Remove excess juice from canned pineapple to prevent the batter from becoming too wet, which ensures the cake bakes evenly.
• Thin pineapple slices: Slice pineapple as thinly as possible for the flowers so they dry quickly and become crispy decorations.
• Don’t overmix batter: Stir gently until ingredients are just combined to keep the cake light and fluffy.
• Cool cake completely: Always let cakes cool fully before frosting, or the cream cheese frosting will melt and slide off.

How To Store Leftovers?

• Refrigerate: Let the leftover Hummingbird Cake cool completely to room temperature. Cover it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 4 days.
• Freeze: Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before serving.

Nutrition Facts

• Calories: 551
• Total Fat: 31g
• Saturated Fat: 4g
• Cholesterol: 47mg
• Sodium: 317mg
• Potassium: 162mg
• Total Carbohydrate: 65g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 6g

Check out More Recipes:

• Martha Stewart Cheesecake New York​
• Martha Stewart Fudge Recipe​
• Martha Stewart German Chocolate Cake​
• Martha Stewart Lemon Bundt Cake​