Cream Cheese Frosting For Hummingbird Cake Recipes

Steps:

• Add all the dry ingredients to a large bowl, sift them together 3 times.
• Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
• Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake.
• Pour the batter into 2 greased and floured 9-inch cake pans.
• Bake at 350°F for 40 minutes.
• Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans.
• For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy.
• Coconut and chopped pecans will be sprinkled on top of icing.

Steps:

• In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
• Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Steps:

• preheat oven to 325.
• grease and flour three 8 inch round cake pans.
• in a large micing bowl, combine the flour, sugar, oil, pecans,bananas, pineapple, cherries, vanilla, cinnamon and eggs.
• stir well until batter is smooth.
• pour teh batter into prepared pansbake for 28 minutes until the tops springback cool for ten minutes then loosen, introvert into a wire rack.
• to make the icing mix powdered sugar, cream cheese, butter, orangejuice, vanilla and rice milk with electric mixer until smooth.
• Ice cake and sprinkle pecans on top.

Steps:

• Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
• (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
• Pour batter into 3 greased and floured 9" round cakepans.
• Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
• Store in refridgerator.
• Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
• Gradually add powdered sugar, beating at low speed until light and fluffy.
• Stir in vanilla.
• Yield: 3 cups.

Steps:

• Cake:.
• Mix together flour, sugar, salt, baking soda and cinnamon.
• Fold in eggs, vegetable oil, vanilla, pineapple with juice, pecans and bananas.
• Blend well and divide into three nine-inch cake pans. Bake at 350 degrees for 25 minutes. Cool cake thoroughly before frosting.
• Frosting:.
• Fold together butter and cream cheese.
• Gradually add powdered sugar, then vanilla and lemon juice. Stir well.
• Apply to all three cake layers. Stack layers and garnish with pecans.

Steps:

• Preheat oven to 350°F Line mini-muffin tins with 48 paper liners; set aside.
• Toast pecans in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant. Set aside.
• In a medium mixing bowl, combine flour, sugar, soda, salt and cinnamon. Stir in eggs, oil and vanilla just until dry ingredients are moistened; do not beat. Fold in the pineapple (and juice), pecans and banana.
• Gently spoon batter into the cups, filling each about 2/3 full. Do not overfill. You will have just enough batter for all 48 cups.
• Bake 20 minutes; if using two pans at once, rotating the top and lower pans at the 10-minute mark for even baking. (If you have a convection oven, this is not necessary.) Bake in two batches if you have only one pan!
• Cake bites are done when they are dark golden brown and gently crowned on top. Remove from oven and cool at least 20 minutes before frosting.
• Swirl a small amount of icing over each cake bite in a decorative fashion. Serve immediately or cover with plastic wrap until ready to serve. (Wooden picks can be inserted in a few of the bites to keep plastic wrap from smearing the tops.).
• Makes 48 cake bites.
• Cream Cheese Frosting Directions:.
• In a small mixer bowl combine 4 ounces softened cream cheese, 4 tablespoons softened unsalted butter, 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract ~ beat with mixer until smooth.
• Place in a zipper-top plastic bag with one corner snipped (or use a cake decorating bag).