hummingbird cake with maple cream cheese icing




Prep Time


Cook Time

The maple syrup in the icing makes this lovely moist cake even more delicious. Decorate with Dehydrated Pineapple if desired.



For the hummingbird cake

  • 225g butter — softened
  • 1½ cups sugar
  • 3 eggs
  • 3 ripe bananas — mashed
  • 440g can crushed pineapple — drained
  • ¾ cup roughly chopped pecans
  • 2⅔ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup toasted thread coconut, to garnish
  • Dehydrated Pineapple to decorate (optional)

For the maple cream cheese icing

  • 250g cream cheese — softened
  • 75g butter — softened
  • 3 cups icing sugar
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract


For the hummingbird cake with maple cream cheese icing

  • Preheat the oven to 180°C (160°C fan bake). Line the base and sides of a 23cm-diameter round cake tin with baking paper.
  • Cream the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well between each addition.
  • Gently stir in the bananas, pineapple and pecans.
  • Sift in the flour, baking soda and cinnamon. Gently mix together.
  • Transfer to the prepared cake tin and bake for 1¼ hours or until a skewer comes out clean. Leave to cool.
  • To make the Maple Cream Cheese Icing, beat the cream cheese and butter until smooth. Add the icing sugar, maple syrup and vanilla. Beat well.
  • Spread over the top and sides of the cooled cake.
  • Use your hand to scoop up the coconut and gently press it against the sides of the cake.
  • Decorate the top with Dehydrated Pineapple, if desired.