hummingbird cake

This hummingbird cake uses a cake mix as its base so it's easy for a baker of any level to prepare. Hummingbird cakes are typically a layered cake, and we love how this is a sheet cake version. It has wonderful flavors of pineapple and banana with notes of cinnamon throughout. Crunchy pecans and a creamy cream cheese frosting are...

Hummingbird Cake

box Duncan Hines yellow cake mixes

eggs

water

butter

can(s) crushed pineapple, 20 oz., drained

bananas,

cinnamon

Tbsp vanilla extract

c chopped pecans

dash(es) salt

CREAM CHEESE FROSTING

pkg cream cheese softened, 8

confectioners' sugar, 16 oz.

salted butter, softened

milk

This cake is a fantastic combination of banana bread and carrot cake (sans the carrots) with a touch of pineapple!  This recipe never disappoints and delivers a special treat for any occasion.

The Best Hummingbird Cake

All Purpose Flour (regular

baking soda

salt

sugar

brown sugar

eggs (room temperature)

vegetable oil

vanilla extract

pineapple (crushed (see below))

pecans

Parchment paper to line bottom of the cake pan

½ sticks (12 tablespoons) unsalted butter

cream cheese (chilled)

½ cups powdered/ Confectioners sugar (sifted)

Preheat the oven to 350 degrees.

Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). NOTE:&nbsp;Leave the oven heated to 350 degrees.

Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside.&nbsp;

Peel bananas, place in a small mixing bowl and mash. Set aside.&nbsp;

How to Roast Bananas

Butter and flour 3 9-inch round baking pans.

Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.

Using a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.

In a second large mixing bowl combine the granulated and brown sugar; stir to combine.&nbsp;

Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.

Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.

Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.

To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. 

Add the crushed pineapple fruit and juice to the batter.&nbsp;

Add the mashed banana and the pecans. Stir just until combined; do not over stir.

Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.

Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. NOTE: Be sure to peel off and discard the parchment paper.

Making the Hummingbird Cake

Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).

Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.

Add the vanilla and slowly add the sifted powdered Confectioners sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.

Fold in pecans by hand.

Instructions for Cream Cheese Frosting

Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.

Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!

Instructions for Cake Assembly

https://embed.mediavine.com/videos/zlxhlwudiog4xdlc6s6v

Hummingbird Cake is a flavor mix between banana bread and carrot cake (without the carrots). A rustic, homey cake with crushed fresh pineapple, roasted bananas, pecans and a delicious cream cheese frosting. Perfect for any occasion.

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

Skinny Hummingbird Cupcakes

all-purpose flour

whole wheat flour

sugar (I used raw)

tsp baking soda

tsp nutmeg

tsp ground ginger

tbsp oil

vanilla

bananas

pineapple

oz 1/3-less fat Philadelphia Cream Cheese

tsp vanilla extract

22 pecan halves

Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.

Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.

Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

Cool cake completely on a wire rack.

Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.

With flavors of banana, pineapple, pecans, and cinnamon, this amazing Hummingbird Cake recipe is sure to become an instant favorite!

(363 grams) all purpose flour

(400 grams) granulated sugar

(5 grams) baking soda

(3 grams) salt

(3 grams) cinnamon

eggs,

(215 grams) vegetable oil

(8 ounce) (227 grams) crushed pineapple, undrained

(100 grams) chopped pecans

(392 grams) mashed ripe bananas (4 large)

(343 grams) powdered sugar

(8 grams) vanilla extract

Preheat the oven to 350 degrees, Grease and...

Preheat the oven to 350 degrees, Grease and flour three 8 inch pans. (We like to line with parchment paper also.)

Combine the first 5 ingredients in a large...

Combine the first 5 ingredients in a large mixing bowl. Whisk to blend. Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.

Spoon batter into three 8 inch greased and...

Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.

Cool in pans 10 minutes on cooling rack...

Cool in pans 10 minutes on cooling rack and remove from pans.

Makes 6 cups of batter.

Put the softened butter in the bowl of...

Put the softened butter in the bowl of your mixer and mix until smooth.

Add the pieces of softened cream cheese to...

Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.

Add the powdered sugar and vanilla. Beat on...

Add the powdered sugar and vanilla. Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid way through. Do not over beat.

Makes 6 cups

Use immediately or refrigerate. If beaten too long...

Use immediately or refrigerate. If beaten too long it my become too soft. If this happens, just refrigerate a short time and let it firm up.

The Famous Hummingbird Cake! A very popular soft and moist cake with pecans, bananas, pineapples, and a delicious frosting too!

/ 235 ml sunflower oil

flour

/ 250 g white sugar

eggs beaten

/ 110 g chopped pecans plus extra to decorate

/ 170 g cream cheese

tbsp butter

/ 420 g confectioners sugar

Preheat oven 350F or 180C or Gas 4

Grease three 9 x 13 inch(23 cm) layer...

Grease three 9 x 13 inch(23 cm) layer cake pans

Stir flour, sugar,cinnamon and baking soda in a...

Stir flour, sugar,cinnamon and baking soda in a large bowl. Add the beaten eggs, oil, pecans, bananas, pineapple with the juice and stir until evenly well mixed.

Divide the batter among the pans spreading evenly

Bake in preheat oven for about 25 minutes

Remove and let cool down

Prepare the frosting by beating together cream cheese,...

Prepare the frosting by beating together cream cheese, butter and vanilla,...then add the sugar

Sandwich the cake together with half of the...

Sandwich the cake together with half of the frosting, spread the remaining over the cake and decorate with pecans,....

This classic and delicious Hummingbird Cake has been a favorite in our home for years. Everyone that tries it raves about this recipe. The cake is loaded with banana, pineapple, and nuts…then topped with a fantastic cream cheese frosting.

Homemade Hummingbird Cake

baking powder

oz crushed pineapple, undrained (1 can)

bananas (mashed (2-3 bananas))

oz cream cheese (room temp) (4 blocks)

confectioners' sugar

unsalted butter (room temp)

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray.

Whisk together the dry ingredients in a large bowl and set aside.

Cream together the eggs, oil, pineapple, mashed bananas, vanilla, and chopped pecans in another bowl. Add the creamed mixture into the dry mixture just until combined. Evenly divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean.

Remove from the oven and allow to cool. Take one of the two cooled cakes and set it on a cutting board, along with a long piece of unwaxed, unflavored dental floss. Wrap the dental floss around the middle of the cake, then cross the two ends and pull. Insert a spatula between the two layers to separate.

As the cake cools, begin mixing the cream cheese, butter, and vanilla in a large bowl or mixer. Gradually add in the confectioners sugar. Mix until the frosting is smooth and creamy.

Transfer the first tier onto a cake platter and apply a layer of frosting. Repeat this process until all four layers are stacked. Use remaining frosting to cover the top and sides of your cake.

Decorate with the whole pecans.

The Hummingbird Cake is a Southern Classic

Restaurant-Style Hummingbird Cake

eggs (beaten)

oz cream cheese (regular not whipped)

butter (2 sticks = 8 ounces)

pecan halves

Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.

Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. Then line the bottom of each cake pan with rounds of parchment paper.

Sift the flour, baking soda, cinnamon, and salt into a bowl. Set aside until needed.

Place 1 cup of finely diced fresh pineapple in a food processor and pulse until crushed. Do not over-pulse.**You can also use a potato masher to crush the pineapple.

In another bowl, combine the granulated and brown sugar, mix until fully combined.

Add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.

Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.

Add the flour mixture to the wet ingredients and mix with a spoon by hand until the mixture fully combined.  Do Not Overmix!

Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter.  Mix until just combined.

Divide the batter evenly between 3 prepared pans.

*Tap the pans on the counter to release any air bubbles in the batter.

Place the layers on the center rack of a preheated 350 -degree oven and bake for 25-30 minutes, until the center of cakes springs back when pressed.

Transfer the cakes to wire racks and cool for 10 minutes. After cooling invert the cakes onto the racks (remove the parchment paper) and turn cakes right side up and allow to cool completely before frosting.

Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined.

With the mixer on low speed gradually mix in the confectioner&#039;s sugar.  Add the vanilla and whip until creamy.

Cream Cheese Frosting

Place the first layer of cake upside down on a cake stand or serving plate.  Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.

Place the second layer of cake right side up with the pan side going onto the frosted cake. Frost this layer the same as you did the first.

Add the final layer of the cake, again with the pan side down going onto the frosted cake layers. Top with cream cheese frosting, creating a little thicker layer.  Use the remaining frosting for the sides of the cake and add a ring of pecan halves around the outside of the top of the cake.

Refrigerate the cake for at least one hour before serving.  The cake will be best if allowed to chill overnight. *Let the cake stand at room temperature for 1-2 hours before serving after being refrigerated.

Assembly

A nice cake for any type of occasion. The kids won't leave this cake alone!

Hummingbird Cake recipe

plain flour

self-raising flour

tsp bicarbonate of soda

tsp cinnamon

brown sugar firmly packed

coconut

banana mashed ripe

eggs lightly beaten

butter, softened

cream cheese

vanilla essence

icing sugar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026231355001&=domain=br

5348771529001-6026231355001

Pairs of moist cookie-shaped mini cakes flavored with banana, crushed pineapple, and chopped pecans - the traditional flavors of hummingbird cake - sandwich a layer of smooth cream cheese frosting in this delicious dessert.

Hummingbird Whoopie Pies

ginger

nutmeg

vegetable oil (or canola oil)

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