Recipe courtesy of Mary Berg
Hummingbird Cake with Peanut Butter Crunch
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- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: One 9-inch cake
A classic, light cake with a peanut butter twist.
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: One 9-inch cake
Ingredients
Cake:
Icing:
Crunch:
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Directions
- For the cake: Preheat your oven to 350 degrees F, grease two 9-inch round cake pans with nonstick cooking spray and line the bottom of each with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg. In a separate bowl, beat together the sugar, oil, vanilla and eggs until well combined. Stir in the mashed banana and pineapple then add the wet ingredients into the dry and stir until just combined. Stir through the pecans and divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the middle of the cake comes out clean, 35 to 40 minutes. Allow the cakes to cool for 10 minutes in the pan then turn out onto a wire rack to cool completely.
- For the icing: Using either a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, butter and peanut butter together until smooth. Begin adding the confectioners’ sugar about 1/2 cup at a time, mixing on low in between each addition and scraping down the sides of the bowl as needed. Beat in the vanilla and cinnamon and set aside.
- For the crunch: Melt the peanut butter chips in the microwave or over a double boiler. Stir in the corn flakes to evenly coat, transfer to a piece of parchment paper and spread into an even layer. Scatter the top with the salt and set aside to cool and harden.
- When the cakes are cool, top one layer with an even coating of the frosting. Top with the remaining cake and spread the remaining frosting over the top of the cake. Scatter over the crunch.
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