Hummingbird Cake Bites Recipes

HUMMINGBIRD SHEET CAKE

Steps:

• Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.
• Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Whisk together. Add the eggs and oil and mix well.
• Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.
• Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before
• Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.
• Gradually add the powdered sugar, mixing well after each addition.
• Spread the frosting over the cooled cake.

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 PANCAKES

Steps:

• Heat a nonstick griddle over medium heat.
• In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the half-and-half, mashed bananas, pineapple, sugar, butter and egg until smooth. Add the wet mixture to the dry and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans.
• Using a 1/4-cup measure, pour the batter onto the griddle and cook the pancakes for 2 to 4 minutes, watching for the tops to start bubbling. Flip and cook for 2 to 4 more minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries.

HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

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.

CHEF JOHN'S HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
• Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
• Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
• Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
• Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
• Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
• Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
• Place in the refrigerator to chill for 1 hour.
• Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
• Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
• Place cooled hummingbird on top of cake and decorate with edible flowers.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
• Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
• Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
• Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

HUMMINGBIRD CAKE BITES

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).