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.
Hummingbird Cake With Cream Cheese Icing
- 4 overripe bananas, mashed
- 432g pineapple chunks, drained
- 250ml olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups self-raising flour
- 1 teaspoon cinnamon
- 1 1/2 cups white sugar
- pinch of salt
- 1/2 cup pecans, chopped
- 2 cups icing sugar, sifted
- 150g butter, room temp
- 200g cream cheese
- 1 lemon or lime
- Preheat oven to 160°C, fan forced.
- Grease or line two round cake pans and set aside.
- Mix bananas with electric mixture 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.
By Kat – The Organised Housewife
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