Real Recipes From Real Home Cooks ®

hummingbird surprise cake

Recipe by
Janet Scott
Wittmann, AZ

I love carrot cake, I love banana cake and thought that this wonderful hummingbird cake would be exceptional with orange added with a little zest! The perfect compliment to such a beautiful cake! If you have nut allergies this is a go to cake. By browning the bananas, adding orange zest, orange juice, the pulp and pineapple this creates a wonderful "Nutty" flavor that enhances this cake. If anyone tastes this they would think nuts were in it.

yield 12 or more
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For hummingbird surprise cake

  • 3 c
    all purpose flour
  • 2 tsp
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 c
    granulated sugar
  • 1 c
    brown sugar
  • 3 lg
  • 1 c
    vegetable oil
  • 2 tsp
    real vanilla extract
  • 1 c
    crushed pineapple (fresh)
  • 2 c
    mashed bananas
  • 1/3 c
    orange juice with heavy pulp
  • 1 tsp
    orange zest
  • 8 oz
    cream cheese, softened
  • 8 Tbsp
    unsalted butter (1 stick)
  • 1 Tbsp
    orange juice
  • 1 tsp
    orange zest
  • 3 c
    powdered sugar (sifted)

How To Make hummingbird surprise cake

  • 1
    Mash up about 5 or 6 bananas and measure 2 cups. Place the mashed bananas in a pie pan. Place under the broiler in the oven until lightly brown. stir and brown a little more. set bananas aside and preheat oven to 350 degrees
  • 2
    Have all ingredients pre-measured and ready to put together. Note:One large orange will give you the zest needed for the cake and frosting. The juice from half along with the pulp will be used for the cake and 1 tablespoon from the other half for the frosting.
  • 3
    Grease and flour 3-9 inch round baking pans. Line the bottoms with parchment paper. Combine the flour, cinnamon, nutmeg, baking soda and salt. Sift twice into a medium bowl. Set aside.
  • 4
    In another bowl (large) combine the granulated and brown sugar and vigorously whisk by hand to combine . Add the eggs and whisk (by hand) and combine well ingredients into a smooth mixture.
  • 5
    Whisk in the oil and vanilla until combined and smooth. Put your whisk away, the rest will be using a rubber spatula.
  • 6
    Add the sifted dry ingredients all at once by hand... stir/fold to combine the mixture. You don't want to over mix.
  • 7
    Fold in your banana, orange, orange zest and pineapple into the batter just until blended.
  • 8
    Evenly pour into three 9 inch pans and bake at 350 for 25 to 30 minutes or until tooth pick inserted come out clean. I have a gas oven and mine did take 35 minutes so all ovens may differ. Check after 25 minutes.
  • 9
    Take a table knife and run along the sides and release the cakes after 5 minutes. With the cake in your hand, remove the parchment paper and flip it over back on the cake then place it on your cooling rack. This is done to cool the cake without the marks of your cooling rack indenting into it. Plus the paper can be difficult to remove when cooled, do this when the cake is still warm. Make your frosting while cake is cooling. Color your coconut with a few drops of liquid food coloring mixed into it. Frost your layers and press the coconut on the sides. Decorate as desired :)