Recipe Slow-cooker hummingbird cake : Easy, Special and Delicious

Recipe Slow-cooker hummingbird cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Slow-cooker hummingbird cake. This Recipe Slow-cooker hummingbird cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Slow-cooker hummingbird cake was necessary 15m, cook 3h 30m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Slow-cooker hummingbird cake

This amazing slow-cooker hummingbird cake only requires 15 minutes prep and is best served with tangy cream cheese icing.

Slow-cooker hummingbird cake


17 Ingredients












  • 300g (2 cups) plain flour










  • 200g (1 cup, firmly packed) brown sugar










  • 45g (1 ⁄2 cup) desiccated coconut










  • 1 tsp baking powder










  • 1 tsp ground cinnamon










  • 1/2 tsp bicarbonate of soda










  • 3 eggs, lightly whisked










  • 180ml (3/4 cup) light extra virgin olive oil










  • 440g can crushed pineapple










  • 260g (1 cup) mashed banana (about 3 bananas)










  • 105g (3/4 cup) pecans, toasted, chopped, plus extra, to serve










  • 1L (4 cups) warm water










  • Store-bought caramel sauce or dulce de leche, to drizzle


  • Cream cheese icing










  • 250g pkt cream cheese, chopped, at room temperature










  • 70g unsalted butter, chopped, at room temperature










  • 1 tsp vanilla extract










  • 300g (2 cups) icing sugar mixture









  • Select all ingredients










4 Method Steps








  • Step 1


    Grease a round 20cm (base measurement) cake pan. Line base with baking paper. Whisk flour, sugar, coconut, baking powder, cinnamon, bicarb and a pinch of salt in a bowl until combined. Make a well in centre.


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    Learn how to use baking paper to line a round cake tin









  • Step 2


    Add egg, oil, pineapple and banana to the well. Stir to combine. Stir in the pecans. Pour into prepared pan. Smooth surface. Place a wire trivet or rack in a 5L slow cooker. Add enough water to slow cooker to cover base, leaving top of rack exposed. Place pan on rack. Cover and cook on Low for 3 1/2 hours or until a skewer inserted in centre of cake comes out clean. Remove from cooker and cool completely in pan.







  • Step 3


    For the icing, use an electric beater to beat the cream cheese, butter and vanilla in a bowl until smooth. Gradually beat in the icing sugar until well combined.







  • Step 4


    Use a large serrated knife to cut cake in half horizontally. Spread with a third of the icing. Top with remaining cake. Spread remaining icing all over cake. Drizzle with caramel. Scatter with the extra pecans.



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