This pineapple, banana cake recipe or Hummingbird cake is a classic Southern cake. For a simple birthday cake idea, bake in a bundt tin, top with cream cheese frosting and decorate with flowers and chopped pecans.
300gramscanned pineapple ringsabout 8 – drained and chopped into tiny pieces
½cupcanola oil
2large eggs
CREAM CHEESE FROSTING
80gramscream cheese at room temperature
80gramssifted icing sugar
1teaspoonlime zest
1-3tablespoonslime juice
a few extra pecans for decorating
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INSTRUCTIONS
Preheat oven to 180°C (350°F)
MAKE THE CAKE
Place all the ingredients from the dry list into a large mixing bowl, mix well.
In a large jug, add all the ingredients from the wet list, and mix well.
Pour all the mixed wet ingredients into the dry ingredients, and gently mix until just combined.
Spoon the mixture into the prepared 22 cm cake tin, level the top, and place in the preheated oven to bake for 20 - 30 minutes, or until cooked - Insert a wooden skewer into the cake, if it comes out clean the cake is cooked.
When cooked, remove from the oven, and allow to stand in the tin for 10 minutes before turning onto a wire cake rack. Allow to cool completely before adding the frosting.
MAKE THE FROSTING
Place all the ingredients from the cream cheese frosting list into a bowl. Mix well (with a spoon or electric mixer) until smooth. Spread over the top of the cooled cake. Decorate with finely chopped pecan nuts.
Nutrition Facts
Pineapple Banana Cake Recipe
Serving Size
1 slice
Amount per Serving
Calories
371
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Cholesterol
35
mg
12
%
Sodium
79
mg
3
%
Potassium
198
mg
6
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
27
g
30
%
Protein
5
g
10
%
Vitamin A
162
IU
3
%
Vitamin C
5
mg
6
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.