Upside-Down Hummingbird Cake

Upside-Down Hummingbird Cake

We combined two classic Southern cakes in this simple and sweet Upside-Down Hummingbird Cake, drizzled with Cream Cheese Glaze.

Upside-Down Hummingbird Cake
Makes 1 (9-inch) cake
  • 2 (8-ounce) cans sliced pineapple rings in juice
  • ¾ cup unsalted butter, melted and divided
  • ½ cup firmly packed light brown sugar
  • ¾ teaspoon kosher salt, divided
  • ⅔ cup toasted pecans, chopped and divided
  • 1½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¾ cup mashed ripe banana
  • 1 large egg
  • Cream Cheese Glaze (recipe follows)
  1. Preheat oven to 375°. Spray sides of a 9-inch square baking dish with baking spray with flour.
  2. Reserving 3 tablespoons juice, drain pineapple slices and pat dry with paper towels.
  3. In a small stainless-steel skillet, heat ¼ cup melted butter over medium heat; stir in brown sugar and ¼ teaspoon salt. Bring to a simmer; cook until sugar is melted and fragrant, about 3 minutes. Slowly add reserved 3 tablespoons pineapple juice, whisking until combined and smooth. Remove from heat. Sprinkle with ⅓ cup pecans. Pour into prepared pan, spreading evenly. Arrange pineapple slices in a single layer over pecan mixture.
  4. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, remaining ½ teaspoon salt, ginger, and nutmeg. Make a well in center of flour mixture. In a small bowl, stir together banana, remaining ½ cup melted butter, and egg. Add banana mixture to flour mixture, stirring just until moistened. Fold in remaining ⅓ cup pecans. Gently spread batter over pineapple in pan.
  5. Bake until a wooden pick inserted in cake comes out clean, about 30 minutes. Run a knife around sides of cake to loosen; carefully invert cake onto a serving plate. Let cool completely on a wire rack. Drizzle with Cream Cheese Glaze.

Cream Cheese Glaze
Makes about ⅔ cup
  • 4 ounces cream cheese, softened
  • ¼ cup confectioners’ sugar
  • 2 tablespoons whole milk
  1. In a small bowl, whisk together cream cheese, confectioners’ sugar, and milk until smooth and pourable. Use immediately.




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