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Hummingbird cake recipe card


A beautifully flavourful cake brimming with the tropical flavours of bananas and pineapple. Finished with a luscious honey and cinnamon cream frosting, our Hummingbird Cake by AB’s Honey is the perfect cake for any special occasion or simply just because.
Prep Time 40 mins
Cook Time 1 hr
Course Dessert
Servings 8


  • 450 g can crushed pineapple in syrup
  • 1 ½ cups self-raising flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 cup brown sugar
  • 2 eggs lightly beaten
  • ¾ cup vegetable oil
  • ½ cup desiccated coconut
  • 1 large over ripe banana
  • 300 ml cream
  • 60 g cream cheese
  • 3/4 cup icing sugar
  • 1 tsp cinnamon
  • 2 tbsp AB’s Macadamia honey


  • Preheat the oven to 180 degrees.
  • Drain the pineapple reserving 1/4 cup of the syrup.
  • Combine the pineapple and banana in a blender until whipped together.
  • Add in the oil and eggs and reserved syrup.
  • In a bowl add the flour, spices, sugar, and coconut. Mix the dry ingredients then add in the wet ingredients.
  • Pour between two small round 11cm tins and bake for 40 to 45 minutes or cooked through (you can check with a skewer).
  • Alternatively, you can use two larger round tins for a thinner cake layer.
  • For the icing:
    Whip cream with the cream cheese.
  • Add the icing sugar and cinnamon and honey and whip until thick.
  • Use a spatula to spread onto cake layers. Put together and add more frosting to the top and sides.
Keyword dessert