Hummingbird squares with cream cheese frosting

Not your average hummingbird.

  • 40 mins cooking
  • Makes 20 Item
  • Print
Top puff pastry with cake full of pineapple, bananas, walnuts, spices and finished with a decadent cream cheese frosting!


Hummingbird squares with cream cheese frosting
  • 1 sheet shortcrust pastry
  • 3/4 cup (110g) self-raising flour
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 cup (110g) firmly packed light brown sugar
  • 1/2 cup (40g) desiccated coconut
  • 1/2 cup (50g) walnuts, finely chopped
  • 1/2 cup mashed overripe banana
  • 1/2 cup (130g) pineapple pieces, drained, crushed
  • 1/3 cup (80ml) vegetable oil
  • 1 egg, beaten lightly
Cream cheese frosting
  • 250 gram cream cheese, softened
  • 1/2 cup (80g) icing sugar
  • 2 teaspoon finely grated lemon rind


Hummingbird squares with cream cheese frosting
  • 1
    Preheat oven to 220°C. Grease a 20cm x 30cm rectangular pan. Line base and long sides with baking paper then a strip of foil, extending paper 5cm over sides.
  • 2
    Trim pastry to fit base of pan and prick all over with a fork. Bake 10 minutes. Cool. Reduce oven temperature to 180°C.
  • 3
    Sift flour, spices and soda into large bowl and stir in remaining ingredients. Spread mixture into pan; smooth surface. Bake about 25 minutes. Cool slice in pan.
  • 4
    Meanwhile, to make cream cheese frosting, beat ingredients in a small bowl with electric mixer until smooth. Spread slice with frosting before cutting.

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