There is something special about a hummingbird cake. The mix of fruity flavours and the texture of the added nuts makes it one of my favourite cakes. And of course it’s finished perfectly with a sweet layer of cream cheese icing.

If you have never had a hummingbird cake, it’s a bit like a tropical banana cake thanks to the addition of crushed pineapple. It really is the most amazing combination of flavours, and I highly recommend you give this recipe a go.

Cake recipes

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How to store hummingbird cake

Hummingbird cake should be stored in the fridge because of the cream cheese icing. Store the hummingbird cake in an airtight container in the fridge for 3-4 days. This cake can be frozen un-iced.

Hummingbird cake recipe

Hummingbird Cake

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 1/2 cups self raising flour; 3/4 cup brown sugar; 1/2 cup chopped walnuts; 1/4 cup desiccated coconut; 1/2 teaspoon ground cinnamon; 440g can crushed pineapple; 1/2 cup canola oil; 2 eggs; 2 ripe bananas, mashed; 100g cream cheese, softened; 50g butter, softened; 1 3/4 cups icing sugar; 1 teaspoon vanilla extract

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

The fruity flavours in the hummingbird cake are amazing, and are finished perfectly with a layer of sweet cream cheese icing.

Ingredients

For the cake

1 1/2 cups self raising flour
3/4 cup brown sugar
1/2 cup chopped walnuts
1/4 cup desiccated coconut
1/2 teaspoon ground cinnamon
440g can crushed pineapple
1/2 cup canola oil
2 eggs
2 ripe bananas, mashed

For the cream cheese icing

100g cream cheese, softened
50g butter, softened
1 3/4 cups icing sugar
1 teaspoon vanilla extract

Instructions

Line a 23cm square cake pan with baking paper and set aside. Preheat the oven to 170c fan forced.
Combine self raising flour, ground cinnamon, desiccated coconut, brown sugar and chopped walnuts in a large mixing bowl.
In a separate bowl, combine the crushed pineapple and all of its syrup, mashed bananas, eggs and canola oil. Add the pineapple mixture to the bowl with the dry ingredients and mix to combine.
Pour the batter into the prepared cake tin. Bake for 1 hour or until cooked through. Allow to cool completely.
To make the cream cheese icing, beat together the softened cream cheese, softened butter, vanilla extract and icing sugar until light and fluffy. Spread over the cooled cake.

Notes

Store this cake in an airtight container in the fridge for 3-4 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 48mgSodium: 260mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 4g