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Back in the South where I am originally from, we have this very special cake that is made for all types of celebrations.  It is… The Hummingbird Cake.  Its origins are rooted in Jamaica, featuring very Caribbean flavor profiles like banana and pineapple, making its way to the Southern US sometime in the 60’s.  This unique cake actually contains more fruit than flour – whimsical, sweet and perfect for spring!  It definitely gives a carrot cake vibe but fruitier and just so damn delicious.

This past Wednesday I drove east to Coachella, CA.  Yes, the same place as the the awesome music festival.  This venture out for me, though, was to attend the Smart & Final Grand Opening and I wasn’t the only one!  The parking lot and store were packed, a velvet rope directing the line leading to the registers.  Keep in the know with your local stores and openings by following Smart & Final on Twitter and Facebook!

Smart & Final is a staple store for me.  I shop there every week for a specific list of items, usually in bulk sizes.  You cannot beat the prices and it has some bulk items like you would find in a membership warehouse.  The produce is always top notch and this new location in Coachella has a super cool feature to buy nuts, beans, grains, candy, etc in bulk from dispensers.  Love this and I hope my local location puts this in there!  This is where I poured out a bag full of pecans for the Hummingbird Cake.

Next up, I searched for other key ingredients like canned pineapple, shredded coconut and cream cheese, well actually Neufchâtel cheese because I prefer it with this cake.  Your decision, it can be found right next to the cream cheese.  All three ingredients were Smart & Final’s First Street brand, which as you can see, saves you money without sacrificing flavor and quality.  I found the remaining cake ingredients I needed in store – everything!

For this recipe, I actually want to start with the garnish, which is dried pineapple.  Simply peel your fresh pineapple including the eyes and then slice as thinly as you can.  Pop them in a 225 degree oven for 30 minutes, flip and bake for another 30 min.  Easy!  To make a flower shape, drape over an upside down shot glass while still warm.  Allow to cool and dry (overnight if you have the time).

Now, let’s talk cake!  Everyone knows cake is mandatory for any Easter celebrations, the Hummingbird Cake being one of the most popular, especially in the south.  It is moist and sometimes a bit dense at the same time.  It packs a huge punch of fruit flavor with banana, pineapple and pecan, like POW in your mouth!

My favorite type of icing is a cream cheese icing.  I mean, it doesn’t get better for a tangy-lover like myself.  I went with Neufchâtel cheese which here in America tastes a lot like cream cheese but has less milk fat, i.e. healthier.  It works beautifully in frostings so try it!  The frosting also goes over the inner two layers – some people will put banana and pecan in those inner layers as well, I think it is unnecessary but hey, go ahead and knock yourself out!

The cake is covered in icing, coconut flakes around the sides and then topped with crush pecans and pineapple flowers!  I like to keep extra pineapple flowers on hand so that each guest has a flower for their slice.

How gorgeous is this cake?! I mean, really!  It is pretty easy to make, no advanced skills required, making it a perfect cake for entertaining.  Set your table with pastel spring plates, classic white tulips and please sneak a little hummingbird into the tablescape!

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