Hummingbird Cake - topped with homemade caramel and candied pineapple!

I used to make hummingbird cakes quite frequently when we lived in England, but hadn't made one in several years.  They are an absolute delight - easy to make, and a fun taste that everyone enjoys.  The mix of pineapple, banana, and cream cheese frosting is delicious.  We have a lot of birthdays in the winter months around here.  My girls love anything chocolate, but my son was more than willing for me to do something a bit unusual for his birthday cake.  While adults love this cake, I find little kids especially love it - inhaling it, if given the chance.  My cousin's 1 year old daughter was in heaven eating this cake.  I use less frosting, but add homemade caramel sauce and candied pineapple on top, which makes this cake extra special.  Enjoy!

A slice of Hummingbird Cake, topped with caramel and candied pineapple

The completed Hummingbird Cake, topped with homemade caramel sauce and homemade candied pineapple

Making it in 3 quarter-size sheet pans, then slicing those in half created this fun 6 layer hummingbird cake.  My son keeps requesting this cake for his birthday each year. 

Rather than drizzle the caramel onto the cake, we scooped on ladles of hot caramel when serving. Yum!

Hummingbird Cake - topped with Homemade Caramel and Homemade Candied Pineapple

based on a recipe from the Southern Living Magazine

Preheat oven to 350 F.
Butter, then line bottoms of four 8" round pans with parchment paper OR butter and line with parchment paper three 8"x12" quarter-sheet metal baking pans (I love this size pan!) - these can be cut and stacked for a cake 6 layers tall!  

In a large bowl, mix together:
3 cups Kristin's Gluten Free Flour Mix *amounts listed at the end of the recipe*
1 cup white sugar
1/2 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon

Add, and stir in, just until combined:
6 bananas, overripe and mashed
8 oz can crushed pineapple (with juice)
1 cup oil

1/2 cup applesauce
3 - 4 eggs
2 tsp vanilla extract

Divide cake batter between four pans.  Bake at 350 F for ~20 minutes, until browned and toothpick comes out clean.  Let rest 10 minutes in the pan, then remove to wire racks to fully cool.  I just place a wire rack on top of the pan, then flip it over and let them cool upside down.  Since they're going on a cake, I don't find it matters, but you can use a second wire rack to flip them right-side up, which I did for the rectangular cake.

Once cake has cooled, beat together the following:

Cream Cheese Frosting:

8 oz cream cheese
6 Tbsp butter, softened
2 tsp vanilla extract
6 cups powdered sugar

***This is a lighter amount of frosting, if you prefer a generous amount, then double this amount. 

Place a cake layer on a serving platter.  Spread ~1/2 cup frosting on the layer.  Top with another layer and repeat until you have all four layers stacked.  Gently spread frosting on top and sides of the cake.   I like a lighter frosting, but if you're concerned about appearance, then make a double batch of frosting and you'll have enough to fix up any mishaps.

If you're not serving right away, chill in the refrigerator, and remove 1/2 hour before serving to top with caramel sauce and candied pineapple, if desired.

I recommend adding caramel sauce and candied pineapple shortly before serving - simply because it's fun for guests, but you can also decorate the cake in advance and refrigerate.

Homemade Caramel Sauce

Butter an 8 x 8" pan.  Set aside to pour caramel into once it's been cooked.

In a saucepan, bring to a boil over medium heat:
2 cups dark brown sugar
1 1/2 cup whipping cream
1/2 cup corn syrup
generous pinch of salt
4 Tbsp butter

Boil until caramel reaches around 215-225 F.  I prefer a thinner sauce for this sort of thing, so aim for more like 215 F.

Immediately remove from heat and stir in:
1 tsp vanilla extract

Pour caramel sauce into prepared buttered dish.  Let cool a bit (or all the way) before pouring over-top the cake, letting it drip down the sides OR you can serve the caramel sauce warm from the pot and ladle scoops over slices of cake when serving.

Hummingbird cake with caramel drizzled on top. Yum!

Homemade Candied Pineapple

In a saucepan, bring to a boil at medium heat for 2-4 minutes:
1 cup water
2 cups white sugar
1/3 cup corn syrup

Add and cook over low heat for ~45 minutes, until pineapple pieces are transparent:
1-2 cups fresh pineapple, thinly sliced (and diced, if desired)  

Remove transparent pineapple pieces from syrup, drain them, and then place them on wire cooling racks to dry.   This can take several hours.  A fan can help speed the process.  Once cool and dried, roll the pineapple pieces in sugar, and store in a bit of additional sugar in a tupperware until ready to use.

The candied pineapple was a bit hit and looked beautiful on the cake!
Enjoy!

Two delicious slices of Hummingbird Cake, topped with caramel and candied pineapple. 

A 6-layer rectangle hummingbird cake, ready to be drizzled with homemade caramel sauce. 

* For 3 cups Kristin's Gluten-Free Flour Mix: 
1 1/2 cup brown rice flour
3/4 cup sorghum flour (or additional brown or white rice flour)
2/3 cup cornstarch OR 1/2 cup arrowroot flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum

Hummingbird Cake - Topped with homemade caramel and candied pineapple recipe by Successfully Gluten Free!