Cheesecake Stuffed Hummingbird Cake w/ Caramel Glaze | Queen

Ingredients

• <p>1 ½ cups (225g) self-raising flour, sifted</p>
• <p>½ tsp bicarbonate of soda</p>
• <p>A pinch of sea salt flakes</p>
• <p>1 tsp ground cinnamon or Queen Cinnamon Baking Paste</p>
• <p>1 cup (280g) mashed ripe bananas (approx 3 small or 2 large bananas)</p>
• <p>1 large egg</p>
• <p>½ cup (110g) packed brown sugar</p>
• <p>¼ cup (60ml) coconut oil</p>
• <p>2 tbsp Queen Pure Maple Syrup</p>
• <p>125g (or 3 rings) pineapple, drained of juice and finely chopped</p>
• <p>½ cup (60g) pecans, roughly chopped</p>
• <p>1 tsp Queen Vanilla Bean Paste</p>
• <p>250g full fat cream cheese</p>
• <p>1/3 cup (50g) icing sugar</p>
• <p>1/4 cup (40g) plain flour</p>
• <p>¼ cup (60ml) pineapple juice, from can</p>
• <p>1 tsp lime zest</p>
• <p>1 cup (120g) pecans, roughly chopped</p>
• <p>1 tbsp Queen Pure Maple Syrup</p>
• <p>½ pinch sea salt flakes</p>
• <p>60g butter</p>
• <p>1/4 cup (60ml) milk</p>
• <p>½ teaspoon cinnamon or Queen Cinnamon Baking Paste</p>
• <p>1 cup (150g) icing sugar, sifted</p>