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Hummingbird Cake with Rum Cream Cheese Frosting

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

Prep Time: 20 Minutes

Cook Time: 35 minutes

Total Time: 55 Minutes

Yield: 9 servings

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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 1/2 C. all-purpose 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, divided
  • 1/2 C. chopped macadamia nuts, divided

For the Frosting:

  • 3 ounces cream cheese
  • 3 Tbsp. butter OR margarine, softened
  • 2 C. powdered sugar
  • 1 Tbsp. dark rum
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

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 1/4 C. coconut and 1/4 C. 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 remaining toasted coconut and macadamia nuts.

Hummingbird Cake with Rum Cream Cheese Frosting

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

Prep Time: 20 Minutes

Cook Time: 35 minutes

Total Time: 55 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 1/2 C. all-purpose 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, divided
  • 1/2 C. chopped macadamia nuts, divided

For the Frosting:

  • 3 ounces cream cheese
  • 3 Tbsp. butter OR margarine, softened
  • 2 C. powdered sugar
  • 1 Tbsp. dark rum
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

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 1/4 C. coconut and 1/4 C. 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 remaining toasted coconut and macadamia nuts.

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