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Hummingbird Cake is a Southern layer cake made with a crowd-pleasing combination of banana and pineapple. It’s a perfect Easter dessert, but it would be just as welcome at a baby shower, birthday, or any other special spring celebration.
Cream Cheese Frosting
Preheat oven to 350ºF. Grease 4, 3.5″ ramekins REALLY well with coconut oil/butter & flour.
First, make your cake. In a bowl, combine flour, banana chunks, pineapple chunks, pecans, cinnamon, baking powder, baking soda and salt. Add in mashed banana, honey, egg, coconut oil and vanilla. Combine until a batter forms. Divide batter between ramekins. Bake for 20-25 minutes, or until inserted toothpick comes out clean.
Allow cakes to cool before removing from ramekins. While cakes are cooling, make your frosting. In a bowl, use an electric mixer to combine room temp. cream cheese, powdered sugar, grapefruit juice and vanilla. Set aside until cakes are cool.
When cakes have cooled, remove them from their ramekins and use a serrated knife to slice them in half to make your layers. Put a thin layer of frosting between each layer before frosting the entire cake.
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