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Gluten Free Decadent Layered Hummingbird Cake

Hummingbird Cake

This layered cake is filled with bananas, coconut, and pineapple and topped with a luxurious cream cheese frosting,
5 from 3 votes
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Course: Dessert
Prep Time: 10 minutes
Resting Time: 2 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.
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