Hummingbird Cake www.tiktok.com 45 mins Pick the duration units Minutes Hours Serves 12 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Combine 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon cinnamon in a bowl. 2. Stir in 1 cup vegetable oil, 3 large beaten eggs, 2 cups mashed ripe bananas, 8 ounces crushed pineapple (undrained), ½ cup coconut flakes, and 1 ½ teaspoons vanilla. 3. Divide batter evenly among three parchment-lined, greased 9-inch pans. 4. Bake at 350° for 25-30 minutes, or until a tester near the center comes out clean. 5. Remove from oven and cool for 10 minutes, then invert onto a wire rack to cool completely. 6. For the frosting: blend together 16 ounces softened cream cheese, 1 cup unsalted softened butter, ¼ cup caramel sauce, 2 teaspoons vanilla, and ¼ teaspoon salt. 7. Gradually add in 3 ½ cups of powdered sugar; add up to ½ cup more only if necessary to reach a stiffer but spreadable consistency. 8. Make sure the cakes are completely cooled before frosting them. 9. Combine toasted coconut flakes and toasted chopped pecans. 10. Decorate the top with a pretty ring around the outer edge. 1. Combine 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon cinnamon in a bowl. 2. Stir in 1 cup vegetable oil, 3 large beaten eggs, 2 cups mashed ripe bananas, 8 ounces crushed pineapple (undrained), ½ cup coconut flakes, and 1 ½ teaspoons vanilla. 3. Divide batter evenly among three parchment-lined, greased 9-inch pans. 4. Bake at 350° for 25-30 minutes, or until a tester near the center comes out clean. 5. Remove from oven and cool for 10 minutes, then invert onto a wire rack to cool completely. 6. For the frosting: blend together 16 ounces softened cream cheese, 1 cup unsalted softened butter, ¼ cup caramel sauce, 2 teaspoons vanilla, and ¼ teaspoon salt. 7. Gradually add in 3 ½ cups of powdered sugar; add up to ½ cup more only if necessary to reach a stiffer but spreadable consistency. 8. Make sure the cakes are completely cooled before frosting them. 9. Combine toasted coconut flakes and toasted chopped pecans. 10. Decorate the top with a pretty ring around the outer edge. Add Direction Ingredients 3 cups all-purpose flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1 cup vegetable oil 3 large eggs 2 cups mashed ripe bananas 8 ounces crushed pineapple 1/2 cup coconut flakes 1.5 teaspoons vanilla 16 ounces cream cheese 1 cup unsalted softened butter 1/4 cup caramel sauce 2 teaspoons vanilla 1/4 teaspoon salt 3.5 cups powdered sugar 1/2 cup toasted coconut flakes 1/2 cup toasted chopped pecans - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment whisk 9-inch pans mixer Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
