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Gluten-Free Hummingbird Cake

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A delicious and moist gluten-free Hummingbird Cake made with ripe bananas and crushed pineapple, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour (certified gluten-free)
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.75 cups vegetable oil
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup canned crushed pineapple (drained)
  • 0.5 cups chopped pecans (optional)
  • 8 oz cream cheese (softened)
  • 0.5 cups unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. Whisk together the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  4. Combine the vegetable oil and eggs in a separate bowl and beat until well mixed.
  5. Fold in the mashed bananas and crushed pineapple into the egg mixture.
  6. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
  7. Fold in the chopped pecans, if using.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Remove from the oven and let the cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
  11. Beat together the softened cream cheese and unsalted butter until smooth for the frosting.
  12. Add powdered sugar and vanilla extract while mixing until fluffy.
  13. Frost the cooled cake layers with cream cheese frosting and enjoy!

Notes

Ensure all tools and surfaces are gluten-free to maintain safety throughout the process.

Nutrition

Find it online: https://www.glutenfreez.com/hummingbird-cake/