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Hummingbird cake
Hummingbird cake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Ingredients:
  • 2 x 340g packets golden butter cake mix
  • 345.80 gm mashed bananas (see note)
  • 440g can crushed pineapple in syrup
  • 2 eggs, lightly beaten
  • 10.00 gm ground cinnamon
  • 8.80 gm vanilla essence
  • 250g cream cheese, softened
  • 75.00 gm icing sugar
  • 187.50 ml pecan nuts, roughly chopped
Instructions:
  • Preheat your oven to 180°C, then generously grease and line a 4cm deep, 23cm x 29cm (base) lamington pan.
  • Combine the dry cake mixes, bananas, pineapple (with syrup), eggs, cinnamon, and vanilla in a large bowl. Stir gently with a large metal spoon until everything is just mixed. Transfer the mixture into the prepared pan and bake for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan before turning it out onto a plate.
  • Prepare the icing by combining cream cheese, icing sugar, and vanilla in a bowl. Beat with an electric mixer until smooth and well combined.
  • Frost the cake generously, sprinkle with chopped pecans, and present for serving.

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