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.

Recipe by Southern Living September 2016


Credit: Alison Miksch

Recipe Summary test

15 mins
1 hr 20 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

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