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Hummingbird Cake with Rum Cream Cheese Frosting

recipe-hummingbird-cake-with-rum-cream-cheese-f-1

Cook Time: 1 Hour, 25 Minutes

Yield: 9 servings

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recipe-hummingbird-cake-with-rum-cream-cheese-f-1

Ingredients

For the Cake:

  • 1 C. sugar
  • 1/3 C. Crisco® Pure Corn Oil, Pure Vegetable Oil, or Pure Canola Oil
  • 2 eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder
  • 3/4 tsp. Spice Islands® Ground Ginger
  • 1 can (8 ounces) crushed pineapple (undrained)
  • 1/2 C. shredded coconut
  • 1/4 C. chopped macadamia nuts, for garnish, optional

For the Frosting:

  • 1 package (3 ounces) cream cheese
  • 3 Tbsp. butter OR margaine
  • 2 C. powdered sugar
  • 1 Tbsp. dark rum
  • 1/4 C. toasted coconut for garnish, optional
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. chopped macadamia nuts

Directions

  1. Preheat oven to 350ºF.
  2. Mix sugar, oil, eggs, and vanilla in a large bowl.
  3. Add flour, baking soda, baking powder, ginger and pineapple; mixing well.
  4. Fold in coconut and nuts.
  5. Pour batter into a greased 9-inch square pan.
  6. Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean.
  7. Cool on a wire rack.
  8. Frost when cooled.
  9. For frosting: beat cream cheese and butter together in medium bowl.
  10. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
  11. Garnish with 1/4 C. toasted coconut and 1/4 C. macadamia nuts, if desired.

Hummingbird Cake with Rum Cream Cheese Frosting

recipe-hummingbird-cake-with-rum-cream-cheese-f-1

Cook Time: 1 Hour, 25 Minutes

Yield: 9 servings

Ingredients

For the Cake:

  • 1 C. sugar
  • 1/3 C. Crisco® Pure Corn Oil, Pure Vegetable Oil, or Pure Canola Oil
  • 2 eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder
  • 3/4 tsp. Spice Islands® Ground Ginger
  • 1 can (8 ounces) crushed pineapple (undrained)
  • 1/2 C. shredded coconut
  • 1/4 C. chopped macadamia nuts, for garnish, optional

For the Frosting:

  • 1 package (3 ounces) cream cheese
  • 3 Tbsp. butter OR margaine
  • 2 C. powdered sugar
  • 1 Tbsp. dark rum
  • 1/4 C. toasted coconut for garnish, optional
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 C. chopped macadamia nuts

Directions

  1. Preheat oven to 350ºF.
  2. Mix sugar, oil, eggs, and vanilla in a large bowl.
  3. Add flour, baking soda, baking powder, ginger and pineapple; mixing well.
  4. Fold in coconut and nuts.
  5. Pour batter into a greased 9-inch square pan.
  6. Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean.
  7. Cool on a wire rack.
  8. Frost when cooled.
  9. For frosting: beat cream cheese and butter together in medium bowl.
  10. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
  11. Garnish with 1/4 C. toasted coconut and 1/4 C. macadamia nuts, if desired.

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