Scandal Boggs ┃ Fashion, Beauty & Home

If you’re a fan of the delectable Hummingbird Cake from the American Pavilion at Epcot, you’re in for a treat. The unofficial recipe for this delightful dish brings the flavors of the International Festival of the Arts 2024 right to your kitchen. Whether you’re unable to attend the festival or simply want to recreate this culinary masterpiece at home, we’ve got you covered. Indulge in the magic of Epcot with this exclusive dupe recipe that’s sure to delight your taste buds.

This dish is based on the Hummingbird Cake from the American Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For the Hummingbird Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 2 cups ripe bananas, mashed (about 4 medium-sized bananas)
• 1 cup chopped pecans

For the Cream Cheese Icing:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Pinch of salt

For the Warm Pineapple Compote:

• 1 cup fresh pineapple, diced
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

Instructions:

For the Hummingbird Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In a separate bowl, mix together beaten eggs, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in crushed pineapple (with juice), mashed bananas, and chopped pecans.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Icing:

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract, beating until well combined.

For the Caramel Sauce:

1. In a saucepan, combine granulated sugar and water over medium heat.
2. Swirl the pan occasionally, and cook until the sugar dissolves and turns into a deep amber color.
3. Remove from heat and carefully add heavy cream, butter, and a pinch of salt. Stir until smooth.
4. Allow the caramel sauce to cool slightly.

For the Warm Pineapple Compote:

1. In a skillet, melt butter over medium heat.
2. Add diced fresh pineapple and brown sugar. Cook until the pineapple is caramelized.
3. Stir in vanilla extract and cook for an additional minute.

Assembly:

1. Place one cake layer on a serving plate.
2. Spread a layer of cream cheese icing over the cake, and then drizzle with caramel sauce.
3. Add the second cake layer and repeat the process.
4. Top with the third cake layer.
5. Frost the entire cake with cream cheese icing.
6. Drizzle additional caramel sauce over the top.
7. Serve the cake slices with warm pineapple compote.

Serve the Hummingbird Cake slices with a generous drizzle of caramel sauce and warm pineapple compote. This cake is a symphony of flavors and textures, combining the sweetness of banana, the crunch of pecans, the creaminess of the icing, and the delightful additions of caramel and warm pineapple compote.