Sticky Pudding Hummingbird Cake
Recipe: https://recipestripper.com/recipes/4d44f9ed-fbe6-4f44-8ec1-82811f557830
Original source: https://thesaltycooker.com/sticky-pudding-hummingbird-cake-with-pineapple-toffee-sauce/
Recipe image: https://thesaltycooker.com/wp-content/uploads/2025/10/StickyPuddingHummingbirdCake-blog-scaled.jpg

Ultra moist, dense, Southern-style cake soaked in warm pineapple toffee sauce!
Yield: 12
Prep time: PT15M
Cook time: PT55M
Total time: PT130M

Ingredients
- 8 tablespoons unsalted butter ((room temperature))
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 3 eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup buttermilk ((see notes below for substitute))
- 1/3 cup maple syrup
- 1 cup mashed ripe bananas ((about 2 bananas))
- 2 cups all-purpose flour ((or 1:1 gluten-free flour))
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sweetened coconut flakes
- 1/2 cup chopped pecans
- 1 cup chopped pineapple
- 1 cup pineapple juice
- 3/4 cup light brown sugar, packed
- 8 tbsp unsalted butter ((room temperature))
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- homemade vanilla ice cream

Instructions
1. [Make the Pineapple Toffee Sauce:] Make the sauce while the cake is baking. In a saucepan over medium low heat mix the pineapple juice with brown sugar ands butter. Stir continuously for about 10 minutes until smooth and combined. Do not let it boil.
2. [Make the Pineapple Toffee Sauce:] Stir in heavy cream, and vanilla. Cook 5 more minutes, stirring, until silky. Remove from heat and transfer to a glass container to cool slightly.
3. [Make the Cake:] Preheat oven to 325°F. Spray baking dish with nonstick spray.
4. [Make the Cake:] Mash bananas. In a mixing bowl, beat sugars and butter for 3 minutes until light and creamy.
5. [Make the Cake:] Mix in eggs, vanilla, buttermilk, maple syrup, and bananas.
6. [Make the Cake:] In a separate bowl, whisk together all dry ingredients. Add dry to wet and mix until just combined. Fold in pineapple, coconut, and pecans.
7. [Make the Cake:] Pour into baking dish. Bake 45–55 min, until toothpick comes out clean and top no longer jiggles.
8. [Make the Cake:] Let cool slightly. Poke holes all over top with toothpick. Pour warm toffee sauce evenly over cake. Let soak in at least 1 hour.
9. [Make the Cake:] Slice and enjoy — serve warm if possible.