Hummingbird Cake

Originally known as the Doctor Bird Cake, a variation of this dessert was first created in Jamaica and eventually became popular in the United States thanks to a 1978 edition of Southern Living Magazine. Our take on this fruit filled delight boasts a bright combination of apples, bananas, and pineapple alongside cinnamon and nutmeg. And of course we’ve topped it all off with a cream cheese frosting that’s just the right amount of tangy and not too heavy on the sweet.

Hummingbird Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 8
Time: 20 minutes
Difficulty: 1 hour
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Ingredients

Cake

2 large eggs
½ cup unsweetened applesauce
2 tbsp coconut oil, melted
1 tsp vanilla extract
4 oz crushed pineapple with juice
1 large ripe mashed banana
1 ½ cups all purpose flour
1 cup packed brown sugar
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp kosher salt
1 ½ cup chopped pecans, divided

Frosting

6 oz cream cheese, room temperature
4 tbsp salted butter, room temperature
½ tsp vanilla extract
1 cup powdered sugar

Directions

1) In the bowl of a stand mixer fitted with a paddle attachment, mix together 2 large eggs, ½ cup unsweetened applesauce, 2 tbsp coconut oil, 1 tsp vanilla extract, 4 oz crushed pineapple, and 1 large ripe mashed banana on low speed until combined, about 2 minutes.

2) In a medium bowl, whisk together 1 ½ cups flour, 1 cup brown sugar, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp kosher salt. Add dry ingredients to the wet and mix on low speed until combined, about 1 minute. Mix in 1 cup chopped pecans until combined.

3) Pour batter in a parchment lined Suvie pan and spread into the corners and edges with a spatula. Insert the pan into the bottom zone of your Suvie, input settings, and cook now. Cover the cake with foil halfway through baking.

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 1 hour

Top Zone: None

4) After cooking, let the cake cool completely before removing from the pan. In the bowl of a stand mixer fitted with a paddle attachment, beat together 6 oz cream cheese and 4 tbsp salted butter on medium speed until light and fluffy, about 2 minutes. Add ½ tsp vanilla and 1 cup powdered sugar and beat on low speed until combined, about 1 minute.

5) Spread frosting over cooled cake and top with additional pecans.

Nutrition

Nutritional Information per serving (8 servings per recipe): Calories 655, Total Fat 34.2g, Total Carbohydrates 80.4g, Total Sodium 277.8mg, Total Protein 7.8g

CategoriesDessert