Easy and Elegant One-Layer Hummingbird Cake

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is a more cost-effective option.

In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, combine mashed ripe banana, thoroughly drained crushed pineapple, egg, vanilla extract, and neutral oil.

Whisk the wet ingredients together, starting in the center to avoid splashing.

Combine the wet mixture with the dry ingredients, folding until just combined, leaving a few dry ingredients visible.

Fold in chopped toasted pecans if using, until everything is nicely combined.

Spray a six-cup Charlotte cake pan with baking spray that contains flour.

Transfer the batter into the prepared cake pan.

Firmly tap the pan on the counter with a towel underneath to settle the batter and release air bubbles.

Bake in a preheated oven at 350°F for 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean.

Once baked, allow the cake to cool before assembling.

Prepare cream cheese frosting (already made, link provided for how to make it).

Fill a pastry bag fitted with a half-inch French star tip with cream cheese frosting.

Pipe the frosting onto the cooled cake, garnishing with more toasted pecans if desired.

Refrigerate the frosted cake for 15 to 20 minutes to set the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens