This delicious Hummingbird Cake recipe with cream cheese icing has just jumped to the top of my list of favourite tasty cakes!
A lovely community member, Liz, recently baked The Organised Housewife team a hummingbird cake. Now I’ve never been a fan of pineapple or hummingbird cakes, but when Liz dropped the cake to our office I tried the cake out of politeness, so sweet of her to think of us… and oh my goodness it was absolutely delicious!
All the ladies in my team – plus Mr Organised! – devoured the cake and wanted seconds! It was the most delectable cake, and although I love my Caramel Banana Cake, I think this Hummingbird Cake recipe has trumped it for me! As we loved it so much I made it for all the family on the weekend, it’s so easy to make, all in the one bowl in my electric mixer.
It’s funny how tastes change with age. Until recently I was never a fan of cooked pineapples, but now I love it on my pizzas, in my cakes (like this one!), and my Pineapple and Coconut Muffin recipe (page 31 of my Lunch Box Recipe Cookbook) would have to be my newest favourite muffin!
This cake is best stored in the fridge and served cold. I am sure it would freeze well too, although it didn’t last long enough in my house to test this out.
Tip: rather than having a two-tiered cake you could make 2 smaller cakes – eat one, and freeze or share the other.
Ingredients
Method
- Preheat oven to 160°C, fan forced.
- Grease or line two round cake pans and set aside.
- Mix bananas with electric mixer to mash.
- Add pineapple, olive oil, eggs and vanilla, mix to combine.
- Sift flour and cinnamon over wet mixture, add sugar, salt and pecans, gently fold until smooth.
- Pour half the mixture into each cake tin and bake for 35-40 minutes or until golden and cooked through.
- Allow to cool in pan for 10 minutes, then gently transfer to a wire rack to cool completely.
- Place icing sugar and butter into electric mixture. Mix on low until icing sugar has combined together with butter, turn up speed and beat until pale and fluffy.
- Add cream cheese, zest of lime, and 1/2 teaspoon of juice, beat until combined.
- Halve the icing, spread on top of one cake, place other cake on top and then ice.
- Refrigerate cake.
Have you made this recipe?
I’d love to hear how it turned out!
7 comments
Oh Kat…that’s a SUGAR BOMB!! and a KILLER!! 3 1/2 c sugar…no wonder people liked it..
Ill have to give you a healthy 2 Ingredients cookie instead
Grind 1-2 cups sesame seeds, add in enough honey to bind together. Push mixture onto 1 Tbs measure spoon and drop onto tray..press down with a wet fork and bake mod oven 175 for about 10 mins ..when golden brown remove from oven and put on cake wire to cool ..Yummy and healthy too…love Rosie..ps I enjoyed reading your 7 daily tips
This recipe is a little bit naughty Rosie, and certainly a sometimes food 😉 Thank you for sharing your 2 ingredient cookies with me, I will certainly give them a go soon! Kat x
I made that cake but it turned out horrible! I did exactly like your recipe but added only 1cup sugar not 1.5cups.
It’s flat and rubbery ….?? the icing was delicious tho
Oh no Johanna, how disappointing! Perhaps that extra 1/2 cup sugar makes the difference? It turned out very yummy for me – and I definitely agree with your comments about the delicious icing! Kat x
The Hummingbird cake looks divine and my first priority for this weekend. Thank you!
Kat, do you always use the balloon whisk on your mixer when making cakes? I noticed it in the photo. I’m very unfamiliar with Ms Whisk!
I do use that whisk on my stand mixer. You could also use a hand whisk if you have good arm strength or an electric beater. I hope you enjoy the cake!
Just made this in 18cm tins. It’s come out beautifully! Each cake is deep enough to be a single, stand-alone cake – that’s why I tried the 18cm tins as often find cakes in 20cm ones are quite flat. Used just over 1 cup of sugar. I’ve never liked Hummingbird much either but agree…I rather like this! Next time, more pecans. Thanks for sharing,