Easy Hummingbird Cake From A Boxed Cake Mix 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.

EASY HUMMINGBIRD CAKE USING BOX CAKE MIX

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans or spray with a cooking spray that has flour in it. I use Baker's Joy.
• In a large bowl using an electric hand mixer, mix together dry cake mix, crushed pineapple with juice, mashed bananas, milk/water, butter/oil, eggs, vanilla extract and cinnamon for 1 minute. Scrape down sides of bowl and add in nuts (optional) Mix for and additional 2 minutes.
• Evenly distribute cake batter into the 2 cake pans. Bake until golden brown 23-28 minutes. Test with a toothpick in center of cakes, should come out clean.
• Cool cakes in pans for 10 minutes on wire rack. Invert the cakes from pans onto wire racks and cool completely.
• Once cakes are cool make the cream cheese frosting. In a medium bowl using an electric hand mixer, cream together cream cheese and butter on low setting for 1 minute until combined. Add in powdered sugar a little at a time until well incorporated. Add in vanilla and increase speed to medium and blend until fluffy.
• Place a dab of frosting on the center of serving plate. Place 1 cake top side down onto frosting. (The frosting will help hold cake in place.) Using 1/3 of the frosting, place in center of cake and smooth out evenly. Place 2nd cake top side down on top of filling. Using the rest of the frosting, ice the top and sides of cake.
• Sprinkle chopped nuts around sides and top of cake, or use whole nuts to decorate. Your choice. Enjoy.
• Put small squares of parchment paper along the edges of the small dab of frosting before putting cake onto serving plate. This will help keep your plate clean as you are frosting the cakes. Once cake is frosted pull out the parchment squares for a clean look.

HUMMINGBIRD CAKE I

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.

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.

EASY HUMMINGBIRD CAKE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; sprinkle with remaining nuts.

HUMMINGBIRD CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan with shortening; lightly flour or spray with baking spray with flour.
• Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of spoon to squeeze out as much juice as possible; reserve juice. Drain chopped cherries on paper towels; pat dry.
• Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. In large bowl, beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
• Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
• To make the Homemade Vanilla Glaze, in medium bowl, mix powdered sugar, 1 tablespoon milk and the vanilla. Stir in additional milk, 1 teaspoon at a time, until smooth and consistency of thick syrup.
• To make the Easy Vanilla Glaze, spoon frosting from container into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
• Spread glaze over top of cake. Store cake loosely covered at room temperature.