Southern Hummingbird Cakes with Salted Caramel
Recipe Type: Baking, Dessert
Cuisine: Southern
Serves: 12 servings
The banana-pineapple spice cake with southern charm is topped with smooth cream cheese frosting, candied pecans, and drizzled with buttery salted caramel. Cupcakes adapted from Southern Living and pecans from Natasha's Kitchen.
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ teaspoon ground cinnamon
  • 2 large eggs, beaten
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • ½ cup chopped pecans
  • 1 mashed banana
Cream Cheese Frosting
  • 1 8oz package of softened (full fat) cream cheese
  • ¼ cup softened butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • ½ tsp cinnamon
Salted Caramel
Candied Pecans
  • 1 cup pecans
  • ¼ cup sugar
  • pinch of cinnamon and nutmeg
  • 1 Tbs butter
  1. Preheat oven to 350 F. Line your cupcake pan.
  2. In a large bowl whisk together the flour, baking soda, salt, sugar, and cinnamon.
  3. In another bowl, whisk the eggs until beaten. Mix in the oil, vanilla, pineapple, banana, and pecans. Don't beat, just mix until combined.
  4. Then gently fold the wet ingredients into the dry ingredients, being careful to not over mix.
  5. Fill your cupcake liners ? full and bake for 18-20 minutes, or until an insert toothpick come out clean.
  6. Allow to cool.
Cream Cheese Frosting
  1. Beat the cream cheese, butter and vanilla until light and fluffy.
  2. Add in sugar one cup at a time and add a little cream if necessary.
  3. Add cinnamon and beat on high for 3 minutes until super light and fluffy.
Candied Pecans
  1. On medium heat, cook the pecans, sugar, cinnamon, nutmeg, and butter in a medium non-stick pan.
  2. Heat for 5 minutes while continually stirring pecans to coat them with the butter and sugar, and prevent from burning.)
  3. Immediately transfer to parchment paper with a spatula to prevent them from sticking together in clumps.
  4. Let them cool completely.
  5. Frost the cupcakes and drizzle with salted caramel before topping with the pecans.
Recipe by Honest Cooking at