Ultimate Hummingbird Cake

Ultimate Hummingbird Cake


59 people made this

About this recipe: This is an incredibly fruity cake, that's moist and absolutely delicious. It's made with crushed pineapple, diced bananas, pecans and topped with a cream cheese icing.

Dee Akeson

Serves: 1 swiss roll tin

  • 375g plain flour
  • 400g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 350ml vegetable oil
  • 2 teaspoons vanilla extract
  • 225g tinned crushed pineapple, drained
  • 115g chopped pecans
  • 300g diced bananas
  • 60g chopped pecans
  • 225g cream cheese
  • 110g butter, softened
  • 475g icing sugar
  • 1 teaspoon vanilla extract

Prep:30min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:4hr 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a large baking tray with sides or a 28x43cm swiss roll tin.
  2. Combine flour, caster sugar, baking powder, salt and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple and 115g pecans.
  3. Bake for 25 to 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool on a wire rack.
  4. Beat 60g pecans, cream cheese, butter, icing sugar and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.

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