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Hummingbird Cake with Caramel Icing

Hummingbird Cake with Caramel Icing

Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 cups all-purpose flour, sifted
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 1⅓ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, lightly beaten
  • cups very ripe mashed banana
  • 1 cup toasted chopped pecans
  • 1/2 cup sweetened shredded coconut, optional
  • 1 (8-ounce) can crushed pineapple, undrained

Caramel Icing

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/3 cup caramel-flavored ice cream topping
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a 9X13-inch pan.
  2. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
  4. Stir in banana, pecans, pineapple, and coconut just until evenly mixed.
  5. Pour batter into prepared pan. Place in oven and bake for 40 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool cake in pan.
  6. To make Caramel Icing, beat cream cheese and butter until smooth. Beat in caramel-flavored ice cream topping and vanilla. Gradually beat in powdered sugar.
  7. Spread icing on cooled cake. Store leftovers in refrigerator.