Dessertsbellyfull5.0
Hummingbird Cake
This classic Hummingbird Cake is sweet, moist, and delectable! Made with crushed pineapple, bananas, coconut, and a luscious caramel-cream cheese frosting, it's the perfect dessert for spring, summer, Easter, or any celebration!
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
- spatula
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Grease 3, 9-inch round cake pans. Line bottoms with parchment paper. Grease and flour the pans and paper, discarding any excess. Set aside.
2
In an extra-large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the oil, eggs, mashed bananas, crushed pineapple, coconut flakes, and vanilla until just combined.
baking powder1 teaspoonbaking soda1 teaspoonlarge eggs (, lightly beaten)3& 1/2 teaspoons vanilla1vanilla2 teaspoons
3
Divide batter evenly among the 3 prepared pans.
4
Bake ⏱️ 25-30 minutes or until a toothpick tester inserted near centers comes out clean. Remove from oven and cool in pans on wire racks for ⏱️ 10 minutes. Run a dull knife around edge to loosen and invert onto wire racks, cool completely and peel off paper.
5
Make the frosting: In a large bowl with an electric mixer, blend together the cream cheese, butter, caramel sauce, vanilla, and salt until combined and fluffy. Gradually beat in 3 1/2 cups of the powdered sugar, adding more if necessary to reach a stiffer, but spreadable consistency.
cream cheese (, softened to room temperature)16 ounces& 1/2 teaspoons vanilla1vanilla2 teaspoons
6
Make the topping: In a small bowl, combine the toasted coconut and chopped pecans.
7
Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if desired, by slicing a very thin piece off the top. Place first cake layer on a serving platter; using an offset spatula, spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake, making it as smooth as possible. Decorate top with a ring of the coconut-pecan mixture near outside edge.
8
Slice and serve at room temperature. And enjoy!
Nutrition Facts
calories
584 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
2 g
sugar Content
61 g
sodium Content
377 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
94 mg
carbohydrate Content
84 g
saturated Fat Content
16 g
unsaturated Fat Content
9 g
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