Tropical Hummingbird Delight Cake
Indulge in a Tropical Hummingbird Delight Cake, combining the sweetness of ripe bananas and crushed pineapples with a hint of toasted coconut and pecans, bringing southern charm to your dessert table.
Prep time: 15 minutesCook time: 30 minutesServes: 12
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups ripe bananas, mashed
8 oz crushed pineapple, drained
1 cup toasted pecans, chopped
1 cup shredded coconut
16 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut for garnish
1/2 cup pecans for garnish
Instructions
1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, combine eggs, oil, and vanilla; add to dry ingredients stirring gently.
4. Fold in mashed bananas, pineapple, pecans, and coconut.
5. Divide batter evenly among prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the frosting, beat cream cheese and butter until creamy. Gradually add confectioners' sugar and vanilla, beating until smooth and fluffy.
9. Assemble the cake by spreading frosting between layers and over the top and sides of the cake.
10. Garnish with toasted coconut and pecans before serving.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Allow the cake to reach room temperature and then enjoy. Alternatively, microwave individual slices for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.