Skip to main content

Hummingbird Cake with Rum Cream Cheese Frosting

Hummingbird Cake with Rum Cream Cheese Frosting

              

LEVEL

SERVINGS

9 servings

TIME

2 hours 45 minutes

RECIPE RATING

0 0 votes

Ingredients

  • 1 cup sugar
  • 1/3 cup Mazola® Corn Oil
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon Fleischmann's® Baking Powder
  • 3/4 teaspoon ground ginger
  • 1 can (8 ounces) crushed pineapple (undrained)
  • 1/2 cup shredded coconut
  • 1/2 cup chopped macadamia nuts

Rum Cream Cheese Frosting

  • 1 package (3 ounces) cream cheese
  • 3 tablespoons butter OR margaine
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon dark rum
  • 1/4 cup toasted coconut for garnish, optional
  • 1/4 cup chopped macadamia nuts, for garnish, optional

PRODUCTS

Instructions

  1. Preheat oven to 350ºF.
  2. Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts.
  3. Pour batter into a greased 9-inch square pan.
  4. Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack. Frost when cooled.
  5. For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
  6. Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.
0 0 votes
Recipe Rating
Subscribe
Notify of
0 Reviews
Inline Feedbacks
View all reviews
Loading..