Duncan Hines Hummingbird Cake Recipes

CAKE MIX HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350. Spray 2 (8-inch) round cake pans with cooking spray.** Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
• Drain the pineapple through a fine sieve into a glass measuring cup or a small bowl. Press with a spatula to extract as much of the juice as possible. Measure the liquid and add water (or pour out juice), if necessary, to make 1/2 cup of liquid.
• In a large bowl combine the drained pineapple, the pineapple liquid, and the remaining ingredients EXCEPT the pecans. Beat with an electric mixer on medium for about 2 minutes, until the batter is smooth.
• Scrape down the sides and bottom of the bowl and beat again for a few seconds. Use a rubber spatula to stir in the pecans.
• Divide batter between the prepared cake pans and bake for 28 to 38 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Cool cake layers in the pans for 20 minutes, then carefully remove to a wire rack to cool completely before frosting.
• Beat the butter and cream cheese in a medium mixing bowl until smooth. Add the vanilla, salt, 4 cups powdered sugar, and 1 tablespoon of milk.
• Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable consistency.
• Trim your cake layers if they have domed. Set one cake layer on a cake stand or cardboard cake circle and top with about 3/4 cup of frosting.
• Top with the second cake layer and frost with remaining frosting. If desired, sprinkle chopped pecans over the top or press them into the sides of the cake. Serve.
• Uneaten cake can be stored in the fridge, covered, for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.

EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX)

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.

HUMMINGBIRD DUMP CAKE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving juice. Remove 2 Tbsp. juice; reserve for later use. Pour remaining juice into 13x9-inch baking dish sprayed with cooking spray. Add drained pineapple; mix well.
• Reserve 1/2 banana for later use. Chop remaining bananas; place over pineapple. Sprinkle with dry cake mix, then nuts. Drizzle with milk.
• Bake 30 to 35 min. or until lightly browned. Cool 10 min.
• Beat Neufchatel, sugar and reserved pineapple juice with mixer until blended. Cut reserved banana half into 12 slices. Cut cake into 12 pieces.
• Serve cake pieces topped with Neufchatel mixture and banana slices, adding about 1-1/2 tsp. Neufchatel mixture and 1 banana slice to each cake piece.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

HUMMINGBIRD CAKE

Steps:

• 1. Heat oven to 350 and grease a large square cake pan (like 12x18). If you do not have a 12x18 pan, a 9x13 will work. Just cut all the ingredients in half.
• 2. First, mix cake mixes according to directions on the boxes except use melted butter in place of oil. Also, add vanilla extract.
• 3. Next add pineapple, smashed bananas, cinnamon, salt, and pecans.
• 4. Mix all this together well.
• 5. Pour into pan and cook for 25 to 30 min or until toothpick is inserted and comes out clean. Let cool and ice with cream cheese frosting.
• 6. For frosting, add cream cheese to mixing bowl. Add butter, confectioners sugar, and vanilla. Mix well.
• 7. Add milk, a little a the time, to get the consistency you want it to be.
• 8. Then frost cake after it cools and enjoy.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350°F. Coat a 10-inch Bundt pan with nonstick cooking spray. In a large bowl, combine the cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until the mixture is thoroughly combined. Stir in the banana, pecans, and cherries; mix well then pour into the pan. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely. In a microwave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth and pourable then drizzle over the cooled cake before slicing.