Cook time: 18 minutes
Servings: 20 – 24
- 1 Cup all purpose flour
- 1/2 Cup sugar
- 1/4 Tsp salt
- 1/2 Tsp baking soda
- 1 large egg
- 1/2 Cup vegetable oil
- 1 Tbs Bourbon
- 1/2 Cup crushed pineapple, don’t drain
- 1 ripe banana, well mashed
- 1/3 Cup chopped walnuts (plus extra for garnish, finely chopped)
- 1/4 Cup sweetened shredded coconut
Cream Cheese Frosting:
- 5 oz. cream cheese, at room temperature
- 4 Tbs unsalted butter, at room temperature
- 2 1/2 Cups confectioner’s sugar
- squeeze of lemon
- 1/2 Tsp vanilla extract
- Set oven to 350F.
- Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and toss to combine (you can also do this by hand, too). Mix in the egg, oil, and Bourbon.
- Blend in the pineapple, mashed banana, coconut, and walnuts. Mix just enough to combine all the ingredients thoroughly.
- Spread the batter in a 7 1/2 x 11 1/4 greased brownie pan and bake for about 18 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are okay).
- Cool the cake before frosting.
- To make the frosting, mix the butter with the cream cheese and then gradually beat in the sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla. Add more sugar if the frosting is too thin.
- Spread on the cooled cake, and top with more finely chopped walnuts. Store in the refrigerator to chill the frosting before serving.
- Hummingbird cake is normally a double or triple layer cake, so if you want to double the recipe using a larger 9×13 size pan, make sure to find a recipe with specific measurements for that size pan. Or, simply get an extra small cake or loaf pan and place any remaining batter in it after filling up your 9×13 pan