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Hummingbird Cake Remix: Discover a New Flavor Delight!

Hummingbird Cake Remix

A delightful twist on the classic Hummingbird Cake, featuring a blend of tropical flavors and a moist texture that will tantalize your taste buds.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1 cup crushed pineapple, drained
  • 1 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1 cup cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking soda, salt, and cinnamon.
  3. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
  4. Fold in the mashed bananas, crushed pineapple, chopped pecans, and shredded coconut.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar and milk until desired consistency is reached.
  9. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  10. Decorate with additional pecans and coconut if desired.

Notes

  • For a more intense flavor, let the cake sit overnight before serving.
  • This cake can be stored in the refrigerator for up to a week.
  • Feel free to substitute walnuts for pecans if preferred.

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