Hummingbird Sundae Recipe
Vanilla Bean Ice Cream with Crumbled Hummingbird Cake, Pineapple, Blueberries
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Ingredients
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Ice Cream
Hummingbird Cake
Toppings
Method
Prepare Hummingbird Cake
- 1
Preheat Oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- 5
Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool Cake
Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 7
Crumble Cake
Once the cakes are completely cooled, crumble them into small pieces for use in the sundae.
Assemble Hummingbird Sundae
- 8
Scoop Ice Cream
In a serving bowl, scoop 1 cup of vanilla bean ice cream.
- 9
Add Crumbled Cake
Top the ice cream with a generous amount of crumbled hummingbird cake.
- 10
Add Toppings
Add fresh pineapple chunks and blueberries on top of the cake.
- 11
Serve
Serve immediately and enjoy your Hummingbird Sundae!
