This delicious hummingbird layer cake is filled with tropical favorites like pineapple, bananas, and coconut. Top it off with a luscious caramel frosting, and you won't have a single slice leftover!

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Ingredients

Directions

  • Preheat oven to 350°F. Lightly grease and flour a 13x9-inch baking pan. In an extra-large bowl stir together first six ingredients (through cinnamon). Stir in bananas, pineapple, oil, eggs, coconut, and vanilla just until combined. Spread batter into prepared pan.

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  • Bake 40 to 45 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack. Frost with Salty Caramel Cream Cheese Frosting. Cut into pieces. Cover and store in refrigerator up to 3 days.

Nutrition Facts

513 calories, (6 g saturated fat, 10 g polyunsaturated fat, 4 g monounsaturated fat), 50 mg cholesterol, 371 mg sodium, 79 g carbohydrates, 1 g fiber, 57 g sugar, 5 g protein.

Salty Caramel Cream Cheese Frosting

Ingredients

Directions

  • In a large bowl beat cream cheese, butter, ice cream topping, vanilla, and salt with a mixer on medium until light and fluffy. Gradually beat in enough powdered sugar to reach spreading consistency.

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