Hummmm…..Hummingbird Cake!

If ever there was a cake to make you HUM with delight, it’s this Gluten Free HUMming Bird Cake. Made with banana, pineapple, spice and lots of things nice…there’s nothing like the taste of a Humming Bird cake, especially when it’s topped with cream cheese and sprinkled in chopped Pecans. Always thought of as a Southern Classic Cake, this delicious dessert was first created on the island of Jamaica. But no matter where it’s from, its a cake worth making wherever you are, whenever you have the chance.

The first time I ever tried this cake, I was pleasantly surprised at the flavors and how delicious it was. It had a great moist texture as a result of the fruit and a nice crunch from the nuts, with a delectable sweetness from the frosting. However I haven’t had a slice in years since switching to a Gluten Free diet and that was something I needed to rectify. So armed with my original recipe and my new found GF baking techniques, I decided to recreate this yummy cake.

Thanks to Bob’s Red Mill 1:1 GF Baking Flour, and some other additions, I was able to recreate a cake that is (according to my family) one of the best cakes I’ve made in a long time!! Plus it uses one bowl, and doesn’t require any special equipment, how fun is that?!?!?

Here is the recipe:

Ingredients:

3 cups Bobs Red Mill 1:1 GF Flour
1 1/2 cups Brown Sugar
2 tsps cinnamon
1 teaspoon salt
1 teaspoon GF baking powder
1 teaspoon GF baking soda
1 1/3 cups coconut oil
1 teaspoons vanilla
3 large free range eggs
1 1/4 cup mashed banana (about 4)
1 (8 oz) can crushed pineapple in juice, not drained
1 Cup Pecans chopped + more for topping

Directions:

Preheat oven to 350° degrees.
Prepare 2 8″ Pans by greasing and flouring them. Then lining the bottom with parchment/wax paper.
Next in a large bowl, whisk together GF flour, sugar, salt, baking powder, baking soda, and cinnamon until well combined.
To the dry ingredients, add coconut oil, vanilla, and eggs. Whisk unlit just combined, then fold in mashed banana, pineapple & pecans.
Divide the batter evenly between the 2 prepared cake pans and bake for 35-45 mins or until a wooden toothpick stuck in center comes out clean.
Let cool in pans for about 10 minutes before removing, then transfer to wire racks and allow them to cool completely before frosting.

Frosting Time!!

1/2 cup butter, softened
2 1/2 – 3 cups powdered sugar
2 teaspoons vanilla
8oz cream cheese softened

To make the cream cheese frosting, whisk together softened butter and cream cheese.
Gradually add powdered sugar, about 1/2 cup at a time whisking until it starts to get creamy.
Add vanilla and continue to mix until smooth.
Once the cakes are cool, spread the frosting between the layers of cake, making sure to cover top, then the sides. (it doesn’t have to be perfect.)
Sprinkle the cake with the remaining chopped pecans. Slice and enjoy!!!