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Hummingbird Cake with Rum Cream Cheese Frosting

  • Intermediate
  • 9 servings
  • 2 hr 45 min
Baking Success Or Baking Mess


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


Preheat oven to 350ºF.

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.

Pour batter into a greased 9-inch square pan.

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.

For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.

Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.

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