Yes! I made this cake recently after reading posts on this forum. It was awesome and worth making. I made the frosting w/2 pkgs cream cheese and 2 lbs of powdered sugar. This reason for so much frosting is because you split the two layers and have a four layer cake, so you need all the frosting for between the layers and enough to cover the cake.

If you do a search for "Pineapple Flowers" the first post will have the link to the "Hummingbird Cake" post. It has a thorough discussion and recipes for this cake.

Hope you're not dieting, it's impossible to eat a small piece!

Love hummingbird cake, although I just used the lesser amount of frosting. I only make it either in a sheet cake form or 2 layers. Plenty of frosting for that, although I like the idea of 4 layers.

FYI: My DD found those cute little pineapple flowers already dried at Trader Joes -- their own brand.

I make Hummingbird cake fairly often, considering we are not big sweets type people.

Normally I just give it a powder sugar shake when serving and sometimes I make a pineapple glaze/syrup of pineapple juice, sugar, water, and a bit of corn syrup boiled down and then drizzled as I serve with soft whipped cream on microwaved warmed cake, like a creamy coddle of sweetened cream.

You can put a cream cheese frosting on it, but the cake is so sweet and flavorful, it isn't needed. But, the cream cheese tang and the sweet cake would be a lovely combo if you ask me!

Didja ask? LOL

Thank you everyone for your responses. The cake turned out
wonderful. It was delicious. I did use the lesser of the frosing.

I did a search for "Pineapple Flowers" and all I got was Gardening stuff. I did a search for "Hummingbird Cake" and I got a bird issue..... Where and what is a Hummingbird Cake?

Try adding the word _recipe_ to your search, Casi. That should get you recipes for both the cake and the flowers.

Basically, Hummingbird Cake is a four-layer cake made with crushed pineapple, banana, applesauce, and spices and frosted with a cream cheese frosting. It's definitely worth doing another search for :)

I have the recipe in my data base if you still need it. Let me know if you do.

Here is the part of the thread I saved:

# 1 HUMMINGBIRD CAKE
Serves: 16
Time: about an hour for the cake + bake time
Source: Southern Living Magazine
3 cups or 7dl all-purpose flour
 2 cups or 4,75dl sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 teaspoon ground cinnamon
 3 large eggs, lightly beaten
 3/4 cup or 1,75dl vegetable or sunflower oil
 1 1/2 teaspoon vanilla/vanilla sugar
 1 8oz or 225g can crushed pineapple, undrained
 1 cup chopped pecans
 1 3/4 cups or 4,25dl mashed/pureed ripe bananas
 cream cheese frosting (recipe below)
 dried pineapple flowers (directions below)

1. Preheat oven to 350F/175C. Grease and flour 2 or 3 9-inch/23cm cake pans. Mash ripe bananas in a bowl with a fork and chop pecans into small, but not fine, pieces. Set aside.

2. Combine flour, sugar, baking soda, salt and cinnamon in a large bowl. Add eggs and oil until dry ingredients are just moistened. Add vanilla, pineapple, pecans and bananas, stirring until combined.
   3. Pour batter evenly into 2 or 3 round cake pans.

4. Bake at 350F/175C for 23 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes, remove from pans and cool completely on wire rack lined with baking paper.

5. Spread cream cheese frosting between layers and on top and sides of cake. Decorate with dried pineapple flowers. Store in refrigerator.

CREAM CHEESE FROSTING
Makes: 3 1/4 cups or 7.5dl
 1/2 cup or 113g butter, room temperature
 8oz or 225g cream cheese, room temperature
 16oz or 455g powdered sugar
 1 teaspoon vanilla
 1/2 cup or 1,2dl chopped pecans (sprinkle between cake layers)
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in vanilla.

DRIED PINEAPPLE FLOWERS
Makes: about 2 dozen
Time: about 3 hours - prepare 1-3 days in advance
 2 large pineapples (about 1kg) (the recipe works best if the pineapples are not quite ripe).

1. Heat oven to 225F/110C. Line a couple baking sheets with Silpat or parchment paper.
2. Peel pineapples with a serrated knife (Remove "eyes" using a very tiny melonballer, or paring knife if you don't plan to use a flower cookie cutter for shaping them.) Cut crosswise into very thin slices and place in a single layer on prepared baking sheets. Bake until tops look dry, anywhere from 1 to 2 hours. Using tongs, flip slices over and continue to cook until reasonably dry, about an hour or so. Arrange on a wire rack and leave to cool and dry a bit more for a few hours. (note: A convection oven is an advantage for faster drying so use it if you have it.)
3. When slices are cool and dry, take a small metal flower-shaped cookie cutter and press into dried pineapple. Use a rolling pin on top of the cookie cutter to press firmly. Set cut flowers aside on the wire rack. When the flowers are dry, but still a bit pliable, hold the center of the flower between your thumb and forefinger in one hand and pull the petals of the flower upwards with your other hand to give them a more realistic look.
4. Store in an airtight container in the refrigerator up to 3 days.
   #2 Hummingbird Cake Ingredients
   3 cup All purpose flour
   3 large Egg well beaten
   2 cup Sugar
   3 medium Bananas chopped
   1 teaspoon Cinnamon ground
   1 cup Walnuts or pecans, finely chopped
   1 teaspoon Baking soda
   1/2 teaspoon Vanilla
   1/2 teaspoon Salt
   GLAZE
   1 can (8 oz) Pineapple crushed, with juice
   1 tablespoon Butter or margarine, melted
   1 cup Oil
   1 cup Powdered sugar sifted
   Instructions for Hummingbird Cake
   Preheat oven to 325F / 160C / Gas Mark3.

Generously grease a 10" tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

#3 Ruby Throated Hummingbird Cake Ingredients
1 1/2 c Flour
3 tb Baking powder
1 pn Salt
1/3 c Sugar
1/2 c Vegetable oil
6 x Egg yolks
1 cn (8oz) crushed pineapple
2 tb Lemon juice
6 x Egg whites
1 pn Cream of tartar
1/2 c Sugar

Filling:
1/2 c Water
1 1/2 tb Cornstarch
1/3 c Sugar
2 tb White rum
1 c Chopped strawberries

Icing:
1/2 c Butter
1 pk (8oz) cream cheese
1 ts Vanilla
Milk
1 md Sweet red grapefruit

Fresh flowers (rose petals

Instructions:
Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate. Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries. Icing: In a food processor combine butter, cream cheese, vanilla & confectioners sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary. To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers.

#4 Mrs. Wiggins' recipe [1978]

"Hummingbird cake
3 cups all-pupose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.
Yield: one 9-inch layer cake.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.--Mrs. L.H. Wiggins, Greesnboro, North Carolina"

Notes

disneyginger (My Page) on Sun, Apr 13, 08 at 13:19

I found a recipe that was excellent on the Nestle website that gave me the best hummingbird cake I have ever had. It is a recipe that someone submitted to their site, not a Nestle recipe.
Mostly, I have had it in layers with a cream cheese frosting or a frosting like red velvet cake frosting.
When I've made it for Bake Sales, I make them in the little tea cake tins and frost them with cream cheese frosting. I haven't done a bake sale in about a year or more, but would make this again. They are a BIG seller item, and were sold at two dollars for each little rectangle brick.
The recipe gave me 8 tins and I make it three times for a grand total of 24 little tins.
You can cut a bundt cake into layers too, and frost it. But, I think the cake is so rich, tasty and moist, that just a bundt and powdered sugar would be perfect too.
Best made with really ripe bananas.

Whoops! My cake flopped! Thanks Westelle. I saved what you posted. I however, did a search on Allrecipes, plus I have a CD entitled "Easy Chef One Million Recipes". There is a lot of variety out there! I decided since it is just me and DH, that I would just go the easy route and make the cake in a 13x9 pan, as I saw that version many times in my search. The recipe that I used said to cook for 30 minutes....or more if needed. My oven is pretty accurate, so I usually go with the recommended time. I did a toothpick check at least 4 times and it came out clean. The cake was delicious but we can only eat the outside cause it's raw in the middle! Next time I won't use THAT recipe!

Very dense cakes can have trouble getting done in the middle in a 9 x 13 pan, which is probably why this cake is usually seen made in round ones.... for their smaller size.

Which recipe did you use casi? I use one from that site & have made it several times in a 13x9 pan. Although my oven registers the correct temp, it always seems like stuff takes the max time to get done in my oven so I always choose the longer time before bothering to check.

I actually used a recipe from the CD. Ngraham, how long do you cook yours in a 13x9 pan? I saved the recipes on Allrecipe for Cake 1, 2, 3, and 4. I believe in the ratings possibly I saw where someone had baked it in a 13x9. There were several on the CD. I just must have picked the wrong one. I need to go back and see what some of the other ones recommended. I did notice that my recipe called for 1 Tbs. of Baking soda and most of the other recipes called for only 1 Tsp. That didn't seem to hurt it any.