Hummingbird Cake with Caramel Icing
Print Pin

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

  • Preheat oven to 350 degrees. Grease and flour a 9X13-inch pan.
  • In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  • Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
  • Stir in banana, pecans, pineapple, and coconut just until evenly mixed.
  • 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.
  • 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.
  • Spread icing on cooled cake. Store leftovers in refrigerator.