HUMMINGBIRD CAKE
Provided by Kardea Brown
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
- Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
- Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
- Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
- For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
- Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.
HUMMINGBIRD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
- Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
- Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
- Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
- Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
- Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
- Photograh by Stephanie Foley
HUMMINGBIRD CAKE
This is a delicious cake which is very quick and easy to make. If you keep leftover bananas in the freezer, this can be whipped up at a moment's notice. PLEASE NOTE: cooking time indicated is for a bundt pan. The directions also list cooking times for a loaf pan and a layer cake pan.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
- Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
- Break eggs into large mixing bowl. Beat until thick and lemon-colored.
- Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
- Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
- Pour into greased and floured pan(s).
- Place pan(s) on center shelf of oven.
- Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
- Place pan(s) on wire rack for 10 minutes.
- Invert cake onto rack and allow to cool completely.
- For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
- Frost top of cake with cream cheese frosting.
- This freezes well.
Nutrition Facts : Calories 9605.1, Fat 513.9, SaturatedFat 156, Cholesterol 1128.2, Sodium 5929, Carbohydrate 1202.4, Fiber 35.4, Sugar 922.8, Protein 102.3
HUMMINGBIRD CAKE
Make and share this Hummingbird Cake recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 623.7, Fat 32.8, SaturatedFat 9.1, Cholesterol 65.8, Sodium 335.2, Carbohydrate 80, Fiber 2.3, Sugar 58.1, Protein 5.7
HUMMINGBIRD CAKE I
This is a strange name for a cake, but it is very good.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
- Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
- Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.7 g, Cholesterol 39.9 mg, Fat 26.7 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 188.9 mg, Sugar 34 g
COCONUT HUMMINGBIRD CAKE
This has some different ingredients than the other Hummingbird cakes already posted. It is a recipe from Home Cooking and Evelyn Lett, we really enjoy this luscious fruity cake
Provided by mandabears
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
- Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
- Beat on low speed until moistened.
- Beat on medium speed for 3 minutes.
- Stir in banana, pecans, coconut and cherries.
- Pour into prepared pan.
- Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
- Cool in pan for 25 minutes.
- Invert on plate.
- Cool.
- Dust with sifted confectioners sugar.
EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX)
I found this one a while ago in a random internet search. I messed around with the ingredients until I had a cake that made our family happy. It is loaded with pineapple, banana and cherries and the cherry juice gives it a nice pink tint so you could serve it to your sweetheart. I usually make it on the first day of spring (or when I have some bananas that need used up). I hope you enjoy!
Provided by PSU Lioness
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix all ingredients in a large mixing bowl until well combined.
- Divide mixture equally between 2 greased 9" round cake pans.
- Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
- Place one cake (the "bottom" one) on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
- Place the other cake (the "top" cake) on top of the already frosted cake to create a layer cake.
- Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
- NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.
Nutrition Facts : Calories 692.3, Fat 30.8, SaturatedFat 4.7, Sodium 543.8, Carbohydrate 103.6, Fiber 1.9, Sugar 82.2, Protein 3.5
HUMMINGBIRD POUND CAKE
Add crunch to this fruity Hummingbird Pound Cake with toasted pecans. Your kids are sure to hover around the kitchen when they see you whipping up this Hummingbird Pound Cake.
Provided by My Food and Family
Categories Festive 2018
Time 2h35m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
- Pour into greased and floured 12-inch fluted tube pan.
- Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
POTLUCK HUMMINGBIRD CAKE
I love this cake. Adapted from the recipe of the "cake mix doctor" this is a heavy, flavorful, tasty cake. Great way to use us a few leftover bananas! Enjoy...
Provided by LAURIE
Categories Dessert
Time 1h15m
Yield 18-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
- Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
- Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
- Stir in by hand the cherries and 1/2 cup nuts.
- Batter will be thick and fruit well blended.
- Pour into bundt pan.
- Bake on middle rack for 50-60 minutes.
- Cake will be golden and spring back when touched.
- Cool in pan for 20 minutes then invert and cool completely.
- Make the cream cheese frosting.
- Mix the cream cheese and butter on low 30 seconds.
- Add the sugar, slowly still at low speed until well blended.
- Add vanilla, increase to medium and beat 1 minute.
- Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
- Store in the refrigerator up to one week.
- Can be frozen up to 6 months.
- Thaw overnite in the refrigerator before serving.
Nutrition Facts : Calories 425.2, Fat 23.5, SaturatedFat 7.8, Cholesterol 58.4, Sodium 298.2, Carbohydrate 51.7, Fiber 1.1, Sugar 39.1, Protein 3.7
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