I’ve known my way around a kitchen since I was barely tall enough to see over the counter. My mom would perch me on a stepstool, and I’d help her stir a pot of grits or pat out biscuit dough. Growing up in the South during the 70s and 80s, learning to cook was non-negotiable — and baking, especially for young ladies, was practically mandatory. Even those of us without much of a sweet tooth were expected to have at least one or two signature baked goods to offer up at gatherings.

By the time I reached adulthood, I had three go-to items people regularly requested from me: a buttery pie crust, melt-in-your-mouth Scottish shortbread, and the trendy Hummingbird Cake. The latter, with its blend of banana, crushed pineapple, and pecans, quickly became my favorite canvas for experimenting.

The original Hummingbird Cake is essentially a spice cake with tropical flair. But as someone who can never quite follow a recipe to the letter, I couldn’t help but tweak it over the years. I dialed back the banana, added coconut for texture, and swapped out half the oil for melted butter to give the cake more structure. Most importantly, I leaned into the pineapple element — and this is where things really took off. I discovered the art of making dried pineapple flowers, and once I saw how beautiful they looked atop a cake, there was no turning back.

The evolution of what I now call the Caterpillar Cake wasn’t a quick process. For years, it was just my quirky take on Hummingbird Cake with a bit of carrot and spice thrown in. But during the pandemic, when everyone seemed to be baking something, I finally settled on a consistent version of this recipe. That’s when the idea of a “caterpillar” started to take root in my mind — a whimsical mental image of a little edible caterpillar crawling beneath the pineapple flowers. I never did attempt to craft that caterpillar, but the name stuck, at least in my mind!

One of my favorite memories involving this cake happened at a gathering for which I had provided the food. I had cooked for three days straight to prepare an elaborate feast, and by the time we sat down to eat, I was absolutely exhausted. I noticed one of the guests heading toward the dessert table, where the cake sat in all its glory, about a third of it already gone. What surprised me wasn’t that they wanted a piece — it was that they wrapped up three slices to take home before everyone else had even had their first serving!

Now, I’m not usually one to make a scene, but after all that hard work, I couldn’t let it slide. I told them nicely (I think?) that they could absolutely take some home — after everyone had been served. That netted me a bit of a look, but hey, the cake is good enough to steal, so I’ll take that as a compliment!

what makes this cake special

The Caterpillar Cake blends the best elements of carrot cake, spice cake, and banana bread, with a tropical twist thanks to the pineapple and coconut. The result is a rich, moist cake with a surprisingly light crumb. It’s decadent enough to require refrigeration (thanks to all that butter), yet it never feels heavy.

Let’s take a look at what makes the ingredients work.

carrots

Carrots add moisture and subtle sweetness, while their fine texture integrates seamlessly into the crumb. Finely shredding them ensures they enhance the cake without making it too chunky.

crushed pineapple

Pineapple is key to the cake’s tropical flavor. It brings moisture, sweetness, and acidity, which help balance the richness. Since it has a lot of water, it’s important to drain it well and pat it dry to avoid excess moisture that could make the cake too dense.

mashed banana

Banana adds natural sweetness and helps replace part of the fat, keeping the cake tender. Since we’re not using a large amount, it doesn’t overpower the flavor but contributes to the soft texture.

coconut

Coconut brings its gentle but distinctive tropical sweetness and a bit of chew, complementing the pineapple beautifully.

butter + oil

Using both butter and oil gives the cake the best of both worlds.

• Butter provides rich flavor and helps firm up the crumb slightly for better slice integrity.
• Oil ensures the cake stays moist and tender, preventing it from becoming too dense.

sour cream + pudding mix

• Sour cream adds a subtle tang and contributes to tenderness.
• Instant pudding mix helps create an ultra-soft, moist, and rich texture while adding a hint of additional flavor.

extra egg yolk

The extra egg yolk strengthens the cake’s structure without making it dry or heavy, ensuring slices hold together beautifully.

honey

Honey isn’t just for sweetness — it plays a crucial role in the cake’s texture and shelf life.

• It’s hygroscopic, meaning it draws moisture from the air, helping keep the cake from drying out.
• It enhances binding, ensuring the cake holds together well when sliced.
• It encourages caramelization, leading to a slightly deeper golden color when baked.

let’s talk about frosting

For this cake, I like a cream cheese frosting with a twist: it includes sour cream for tang, and my secret ingredient is a packet of pudding mix, which takes the frosting to a whole new level. With this simple addition, you can expect:

• a thicker, silkier texture. The pudding mix helps stabilize the frosting, making it less prone to becoming too soft or runny.
• a better structure. It gives the frosting a slight firmness, which is especially useful for layered cakes.
• a flavor boost. Pudding mix adds a deeper, more complex sweetness without making the frosting overly sugary.
• a creamier consistency. The modified starches in pudding mix emulsify with the cream cheese, resulting in a smoother, more luxurious mouthfeel.

I use coconut cream flavored pudding mix when I can find it, but cheesecake-flavored pudding also works beautifully with a dash of coconut extract. The result? A frosting that holds its shape, spreads like a dream, and adds just the right amount of richness without overwhelming the cake.

finishing touches

For the final flourish, I sprinkle the top with sunflower seeds and crown the cake with my signature dried pineapple flowers, little mint leaves tucked beneath the blooms. And those flowers aren’t just for show; they’re delicious to snack on once the cake itself is gone — a little treat for the chef! I’m not sure where I learned to make them, but they’re just stunning — and while they look quite impressive, people don’t have to know just how easy they are to make!

All in all, this cake is a showstopper — it’s beautiful to look at, delicious to eat, and every time I bring it to a gathering, it gets completely devoured.

I may never get around to making that edible caterpillar, but this cake will always be known as my Caterpillar Cake. And if you ever find yourself tempted to sneak away with a few extra slices, I won’t blame you. Just make sure everyone else gets a piece first.