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Amazing Hummingbird Cake with Cream Cheese Drip

Hummingbird Cake with Cream Cheese Drip
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This recipe offers a delightful Hummingbird Cake, a classic Southern treat, topped with a luscious cream cheese drip. It’s a moist, spiced cake with pineapple and banana flavors, perfect for any occasion.

Ingredients

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  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas (about 3-4 medium)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped pecans or walnuts (optional)
  • For the Cream Cheese Drip:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted
  • 2-4 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, allspice, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gently fold in the mashed bananas, crushed pineapple, and chopped nuts (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the cream cheese drip. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  10. Beat in the vanilla extract. Gradually add the sifted powdered sugar, alternating with the milk or cream, until the frosting reaches your desired drizzling consistency.
  11. Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top.
  12. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
  13. Drizzle the cream cheese mixture over the top of the cake, letting it drip down the sides.

Notes

  • Ensure your bananas are very ripe for the best flavor and moisture.
  • For an extra moist cake, you can add 1/2 cup of buttermilk to the batter.
  • If you don’t have cream cheese, a simple vanilla buttercream can be used as a substitute for the drip.
  • This cake can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving for best texture.

Nutrition

Find it online: https://flavorvista.com/hummingbird-cake-cream-cheese-drip/