Hummingbird cake is a classic Southern cake. It is moister than most cakes and is usually paired with cream cheese frosting.
By Liz Swartz
Hummingbird Cake
- Total Time: 45 minutes
- Yield: 4 1x
Description
Hummingbird cake is a classic Southern cake. It is moister than most cakes and is usually paired with cream cheese frosting.
Ingredients
Scale
for the cupcakes
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup white sugar
- 1 1/2 cups dark brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp all spice
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 8 oz can crushed pineapple, undrained
- 1 cup chopped walnuts
- 2 cups chopped bananas
for the frosting
- 1 8 oz package of cream cheese
- 1/2 cup unsalted butter
- 4 cups of confectioner’s sugar
- 1/2 cup brown sugar
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
Instructions
- Combine first five ingredients in a large bowl, add eggs and oil, stirring until dry ingredients are just moistened. Stir in vanilla, pineapple, 1 cup walnuts, and bananas.
- Pour batter into lined cupcake tins. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire racks before you frost them.
- Spread cream cheese frosting (made by beating together all the frosting ingredients) on top of your cupcakes. You can also sprinkle some walnuts on top for garnish if you so please.
- Prep Time: 15 mins
- Cook Time: 30 mins
