ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hummingbird Deep-Dish Skillet Cookie

Photo: Alison Miksch

Active time 15 mins
Total time 1 hr, 20 mins

Serves 8 to 10

Hummingbird cake, a classic Southern layer cake that features banana, pineapple, and coconut meets a deep-dish skillet cookie in this tropical dessert. Although the origin of the name "Hummingbird" is somewhat a mystery, one thing we know for sure is that this skillet cookie is the perfect combination of fruity, exotic, and sweet. Somewhere between a warm, butter cookie and a piña colada, this dessert is certainly going to be a crowd-pleaser.


  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (4 oz.) salted butter, softened
  • 1 large egg
  • 1/4 cup mashed banana
  • 1 1/2 teaspoons coconut extract
  • 2 cups (about 9 oz.) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 1/2 cups white chocolate chips, divided
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chopped dried pineapple

How to Make It

  1. Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, banana, and coconut extract, beating until blended.

  2. Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

  3. Add 1 cup of the white chocolate chips, flaked coconut, and dried pineapple; beat until combined.

  4. Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup white chocolate chips.

  5. Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.