American · Dessert
Hummingbird Cake
A dense, moist spiced cake studded with banana, crushed pineapple, and toasted pecans, finished with a tangy cream cheese frosting - a Southern classic built for a small two-slice round tin.
$1
20 minsPrep
30 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
426Calories
5.8gProtein
23.3gFat
50.3gCarbs
28.9gSugar
2.2gFiber
428mgSodium
68mgChol
6.8gSat Fat
155mgPotassium
38mgCalcium
1.7mgIron
0.1mcgVitamin B12
6.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Jamaican Dark Rum
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 175°C and grease and line a 10cm/4 inch round cake tin.
2
Whisk together the flour, sugar, baking soda, cinnamon, and salt in a bowl.
3
Stir in the mashed banana, drained crushed pineapple, oil, beaten egg, and vanilla extract until just combined - do not overmix.
4
Fold in the toasted chopped pecans.
5
Pour the batter into the prepared tin and bake for 28-32 minutes, until a skewer comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7
Beat the softened cream cheese and butter together until smooth, then beat in the sugar until fluffy to make the frosting.
8
Once the cake is fully cool, spread the cream cheese frosting over the top and scatter with the reserved chopped pecans.
9
Slice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 48g48g All Purpose Flour
- 32g32g Sugar White
- 1g1g Baking Soda
- 1g1g Cinnamon Ground
- 1g1g Salt
- 28g28g Banana, mashed
- 22g22g Pineapple, crushed, drained
- 14g14g Vegetable Oil
- 22g22g Egg, beaten
- 2g2g Vanilla Extract
- 10g10g Pecan, chopped, toasted
- 30g30g Cream Cheese, softened, 1
- 10g10g Butter, softened, 1
- 18g18g Sugar White, for frosting, 1
- 6g6g Pecan, chopped, for garnish, 1
