“Never underestimate the power of cake.” Well said Chef Art Smith! The signature dessert at Homecoming: Southern Kitchen. Florida Shine. is the delicious and light Hummingbird Cake. This soft cake features a perfect pairing of pineapple and banana. This towering piece of cake is the go-to table-sharing dessert at Homecoming and is served with a scoop of vanilla bean ice cream.

Cake Ingredients

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1 cup drained crushed pineapple

1 cup vegetable oil

2 large eggs, beaten

1 1/2 teaspoons vanilla extract

1 cup (4 ounces) finely chopped pecan

Icing Ingredients

8 ounces cream cheese, at room temperature

1/2 cup (1 stick) butter, at room temperature

1 pound confectioners’ sugar (approximately 4 1/2 cups sifted)

1 teaspoon vanilla extract



  1. Position racks in the center and bottom third of the oven and preheat to 350ºF. Lightly butter two 9″ round cake pans, evenly sprinkle with flour and tap out excess.

  2. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula until smooth. Do not beat. Fold in the pecans, then spread evenly into the two pans.

  3. Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Remove and transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks, turn right side up and cool completely.

  4. To make the icing – Using an electric mixer, beat the cream cheese and butter in a large bowl until combines. Gradually beat in the sugar then the vanilla to make a smooth icing.

  5. Place 1 cake layer upside down on a serving platter. Spread with approximately 2/3 cup of icing, top with the second layer right side up. Spread the remaining icing over the top and sides of the cake.

Note: The cake can be prepared up to 1 day ahead and stored uncovered in the refrigerator, let stand at room temperature 1 hour before serving.

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