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Hummingbird Cake
This layered cake is filled with bananas, coconut, and pineapple and topped with a luxurious cream cheese frosting,
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from
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Course:
Dessert
Prep Time:
10
minutes
minutes
Resting Time:
2
hours
hours
Equipment
Mixing Bowl
2 9" round cake pans
Ingredients
Hummingbird Cake
3
cups
Gluten Free 1.1 flour
1
tsp
salt
1
tsp
baking soda
2
tsp
baking powder
1
cup
packed light brown sugar
1/2
cup
granulated sugar
1 1/4
cup
vegetable oil
3
eggs, room temperature
1
cup
pineapple, chopped
1
cup
sweetened coconut flakes
1
cup
pecans, chopped
1
cup
mashed ripe bananas
2
tsp
vanilla extract
1/2
tsp
ground cinnamon
Cream Cheese Frosting
16
oz
cream cheese, room temp
1/2
cup
Butter, room temp
2
tsp
vanilla
4
cups
powdered sugar
Instructions
Hummingbird Cake
Preheat oven to 350 degrees.
Spray 2 9" round cake pans with nonstick baking spray.
In a bowl add the eggs and sugars. Mix until light and frothy and the sugar is almost all dissolved, 3-5 minutes.
Add the vegetable oil, bananas, pineapple, and vanilla extract. Mix for a couple of minutes.
Add the dry ingredients and mix until just combined. Don't over mix!
Gently fold in the coconut and pecans.
Divide the batter between the two cake pans.
Bake for 45-60 minutes until the tops are golden brown and a toothpick comes out clean. Allow to cool completely before frosting.
Dairy Free Cream Cheese Frosting
Add all of the ingredients to a bowl. Starting on low speed and then increasing, mix until the frosting is smooth and creamy. Frost your cake. Enjoy!
Depending on the cream cheese, you may need to add up to 2 cups of powdered sugar additionally.
Tried this recipe?
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@TheSaltyCooker
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#thesaltycooker
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