Description
Sweet Potato Hummingbird Cake is a delightful twist on the classic recipe, combining the richness of sweet potatoes with the tropical flavors of pineapple and bananas. This moist, spiced cake is perfect for family gatherings or cozy afternoons with friends. Topped with cream cheese frosting, each slice offers a burst of flavor that will have everyone coming back for more. Easy to make and visually stunning, this cake is sure to impress at any occasion.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup drained pineapple chunks (fresh or canned)
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
- Chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, mix mashed sweet potatoes, bananas, pineapple, brown sugar, oil, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently fold dry ingredients into wet ingredients until just combined. Stir in nuts if desired.
- Divide batter between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg