Easy Hummingbird Cake

The very first time I heard of hummingbird cake was when my friend Mei Mei asked me if I know how to bake one. How would I know when I don't even know what it is. I never bother at that point of time because I was told one of the main ingredient is crushed pineapples. I couldn't even if I want to because I was two months pregnant back then.

I only remembered hummingbird cake again when I saw Del Monte crushed pineapple in juice while doing my weekly grocery shopping with Tesco online last weekend. I "googled" for recipe and decided to bake one- eventhough I wasn't sure if I like the combination of the ingredients required.You see I am no big fan of coconuts.

What I like about this cake is it's easy to bake. It is similar to baking carrot walnut cakes except that this one has more wet ingredients. I was a little worried about the success of the cake when I pour sunflower oil into the batter. It looks a little wet. Good thing the whole batter inorporated quite well after a good mix. End result: the whole cake came out a success. Thank you Taste.com.au for sharing this excellent recipe. The only difficulties I really had was getting the cake cook completely. It took me slightly more than 1.5 hours to get the cake cook. Good thing I was prepared for this. My 17cm size carrot banana walnut cake takes 1 hour to 1 hour 10 minutes to bake. This is a 23 cm cake. It definitely require a longer baking time.


I don't normally do toppings- especially on big cakes.

This recipe is definitely a keeper. I have just ordered two additional can of crushed pineapples from Tesco to be delivered on Friday. I will be baking this again when I am done with my classic chocolate cake.

Just in case you are lazy to check the recipe out, here is the recipe with some changes I made

250g self raising flour
0.5 tsp cinnamon powder
0.5 tsp ground corriander
270g brown sugar
435g Del Monte Crushed Pineapple with juice (original recipe call for 440g)
50g desiccated coconut
2 riped  bananas, mashed
90g walnuts (that is what I have. Original recipe calls for 1/2 cup)
2 eggs, lightly beaten
250g sunflower oil

Cream cheese topping
150g cream cheese (Original recipe calls for 100g cream cheese + 50g butter)
1 tsp vanilla extract
220g icing sugar (original calls for 225g)
1/2 cup of chopped walnut to garnish (I omited because I have none)
  1. Preheat oven 170 degree
  2. Line the base of a 23cm cake pan. 
  3. Sift flour and spices into a large bowl. 
  4. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.
  5. Bake the cake for 1.5 hours (the recipe says for 40 minutes but mine only get cooked after 1.5 hours). 
  6. For icing: Combine all ingredients in mixer pan. Beat until smooth. Spread on top of the cake when the cake is completely cool.

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