The Jamaica Hummingbird Cake is a delightful variation that infuses the classic Southern charm of the traditional recipe with the exotic flavors of the Caribbean. This tropical twist adds a burst of sunshine to every bite. Ripe bananas, crushed pineapple, and a generous inclusion of sweet Jamaican spices create a moist and flavorful base, embodying the essence of the island’s culinary richness.
Pecans or walnuts, often locally sourced, add a satisfying crunch, while a touch of coconut may transport you straight to the sandy shores. The layers of this cake are generously slathered with a velvety cream cheese frosting, creating a perfect balance of sweetness and tanginess reminiscent of the tropical paradise.
The Jamaica Hummingbird Cake is not just a dessert; it’s a celebration of flavors that dance harmoniously, creating a culinary experience that transports you to the vibrant and laid-back atmosphere of the Caribbean. With every forkful, you embark on a journey of indulgence, where the warmth of Jamaican spices mingles with the sweetness of tropical fruits, leaving your taste buds enchanted and satisfied.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed bananas
- 1 ½ cups canola oil
- 1/2 cup walnuts (chopped)
- 1/2 cup pecans
- 1 can pineapple (8 ounce can, drained and crushed)
- 3 whole eggs (large)
Cream Cheese Frosting
- 1 pound confectioners’ sugar
- 8 ounce cream cheese, softened
- ¼ pound butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F, grease and flour two 9-inch cake pans. Combine sifted flour, sugar, baking soda, and salt. In another bowl, mix bananas, oil, nuts, pineapple, and eggs. Combine both mixtures, pour into pans, and bake for 1 hour. Let cakes cool. For frosting, beat confectioners’ sugar, cream cheese, butter, and vanilla until smooth. Spread frosting on cooled cake’s middle, sides, and top.
