Hummingbird cake is a true southern dessert. If you ask people in other parts of the country if they’ve ever had hummingbird cake, chances are they’ll look at you like you’re crazy. I have no idea where the cake originated from, but I know I’ve been enjoying it for most of my life. I guess I should add this to the list of cooking questions I need to ask my grandma.
What I do know about hummingbird cake is this – it’s a delicious combination of banana, pineapple and coconut. With all these tropical flavors, it’s no wonder why this cake is so popular during spring and summer. As far as nuts in the cake go, I love them. I grew up eating this cake with pecans, but I used the suggested walnuts this time around. You can use whichever you prefer, or skip the nuts altogether. I happen to love the texture the nuts add, but I know there are those of you out there who think nuts have no place in desserts (can we still be friends?). Either way, you’re guaranteed a moist, flavorful cupcake. When topped with the dried pineapple flowers, these cupcakes are truly gorgeous and make a perfect centerpiece for a summer dessert table.