ULTIMATE HUMMINGBIRD CAKE Recipe | How to Make a Hummingbird Cake | Cooking With Carolyn

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Drain the 20-ounce can of crushed pineapple, separating the juice from the pineapple.

In a bowl, combine 2/3 cup beaten eggs, 1 cup pineapple juice, 1 cup oil, and 1 teaspoon vanilla extract. Whisk together.

Sift the dry ingredients (flour, sugar, baking soda, salt, and cinnamon) into the wet ingredients a little at a time while mixing with a hand whisk.

If you have wrist issues, use a hand mixer or stand mixer as the batter thickens.

Fold in 2 cups of ripe chopped bananas, 1 cup of crushed pineapple, and 1 cup of nuts (3/4 cup pecans and 1/4 cup walnuts) into the batter.

Measure out 2.5 cups of batter into each buttered and floured cake pan.

Bake at 350 degrees Fahrenheit for 25 to 30 minutes, checking at the 25-minute mark with a toothpick.

While the cakes are baking, prepare the cream cheese frosting by blending unsalted butter and cream cheese together, then slowly adding powdered sugar and finishing with a couple of teaspoons of pure vanilla extract.

Once the cakes are out of the oven, let them sit in the pans for about 10 minutes before inverting them onto a rack to cool completely for about 1 to 1.5 hours.

Frost the cakes with up to 1 cup of frosting between layers and on the top and sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens