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Hummingbird Cake with Rum Cream Cheese Frosting

Hummingbird Cake with Rum Cream Cheese Frosting

Hummingbird Cake with Rum Cream Cheese Frosting

  • Cook Time: 1 Hour, 25 Minutes
  • Yield: 9 servings

A moist cake rich with tropical flavors!

Ingredients

  • 1 tsp. Pure Vanilla Extract
  • ½ c. shredded coconut
  • ½ c. flour
  • 2 eggs
  • 13 c. corn oil
  • 1 tsp. baking soda
  • 1 c. sugar
  • ¾ tsp. ginger, ground
  • 1 can (8 ounces) crushed pineapple (undrained)
  • ½ c. chopped macadamia nuts
  • 1 tsp. baking powder

Rum Cream Cheese Frosting

  • 1 pkg. (3 ounces) cream cheese
  • ¼ c. chopped macadamia nuts, for garnish, optional
  • ¼ c. toasted coconut for garnish, optional
  • 1 tbsp. dark rum
  • 2 c. powdered sugar
  • ½ tsp. Pure Vanilla Extract
  • 3 tbsp. butter OR margaine

Directions

  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.