Hummingbird Cake Recipe

Hummingbird Cake Recipe

INGREDIENTS

Cake

• 1 cup vegetable oil
• 1 teaspoon kosher salt
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 cup shredded coconut
• 3 large eggs lightly beaten
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 2 cups mashed ripe bananas about 4
• 8 oz. can crushed pineapple do not drain

Frosting

• 1/4 cup pecan pieces
• 1/4 cup caramel sauce
• 4 ounces cream cheese
• 3 cups powdered sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter room temperature

INSTRUCTIONS:

Cake

1. Preheat the oven to 350 degrees F and spray a 9x13-inch cake pan with non-stick spray and set aside.
2. In a stand mixer fitted with a whisk attachment or a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
3. Add the mashed banana, crushed pineapple, vegetable oil, eggs, coconut, and vanilla and mix just until combined.
4. Transfer the batter to the prepared cake pan and spread out evenly. 
5. Bake the cake for 40 to 45 minutes or until a cake tester inserted into the center of the cake comes out clean.
6. Remove the cake from the oven and allow it to cool for 1 hour before frosting.

Frosting

1. In a large bowl or stand mixer fitted with a paddle attachment, cream the cream cheese and butter together. 
2. Scrape down the sides.
3. Add the caramel, vanilla, and salt and beat until light and fluffy, about 1 to 2 minutes.
4. Gradually add in the powdered sugar until fully combined.
5. Spread the frosting over the top of the cooled cake and top with pecan pieces.
6. Enjoy!

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