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–+ servings

Gluten Free Hummingbird Cake

This gluten free hummingbird cake is a Southern classic with irresistible flavor and creamy frosting. It's the perfect showstopper for any occasion.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 458 kcal
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Equipment

  • 9-inch round cake pans
  • wire racks
  • electric mixer

Ingredients
  

For the Cake

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 3/4 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cups Mashed Ripe Bananas
  • 1 cup Canned Crushed Pineapple, drained
  • 3/4 cup Chopped Pecans

For the Frosting

  • 8 oz Cream Cheese, softened
  • 1/4 cup Unsalted Butter, softened
  • 3 cups Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/3 cup Chopped Pecans, for garnish

Instructions
 

  • Preheat the oven to 350 F. Grease and line the bottoms of two 9-inch round cake pans with parchment paper. Whisk together the gluten free 1-to-1 baking flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  • In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the mashed bananas and drained crushed pineapple. Add the flour mixture and stir until just combined. Fold in the chopped pecans.
  • Divide the batter evenly between the prepared pans. Bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.
  • For the frosting, beat the cream cheese and butter together on medium speed until smooth. Add the powdered sugar one cup at a time, beating on low after each addition. Add the vanilla extract and beat on medium-high speed for about 1 minute until light and fluffy.
  • Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Place the second layer on top and frost the top and sides with the remaining frosting. Sprinkle the chopped pecans over the top for garnish.

Nutrition

Serving: 1servingCalories: 458kcalCarbohydrates: 62gProtein: 4gFat: 22g
Keyword cream cheese frosting, gluten-free, hummingbird cake, layer cake
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