Hummingbird Cake Florida Style Recipes

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HUMMINGBIRD CAKE



Hummingbird Cake image

This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 20

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

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.

Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.

HUMMINGBIRD CAKE



Hummingbird Cake image

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h20m

Yield 15

Number Of Ingredients 13

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g

CHEF JOHN'S HUMMINGBIRD CAKE



Chef John's Hummingbird Cake image

Depending on where you're from, this hummingbird cake is either your favorite cake, or you've either never heard of it! But it only takes making it one time to love it. This proven crowd-pleaser is pretty sweet but thanks to bananas, pineapples, and pecans, it's a much more interesting, tropical sweetness, and paired with an extra-light version of cream cheese frosting, it's really a perfect combination.

Provided by Chef John

Time 3h20m

Yield 12

Number Of Ingredients 17

2 cups white sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ teaspoons kosher salt
1 ½ cups vegetable oil
3 large eggs, beaten
1 ½ teaspoons vanilla extract
1 cup crushed pineapple
3 medium ripe bananas, sliced
1 cup chopped pecans, toasted
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup white sugar, or as needed
¼ cup edible flowers, assorted

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.

Nutrition Facts : Calories 983.4 calories, Carbohydrate 115.2 g, Cholesterol 107.9 mg, Fat 56.4 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 17.7 g, Sodium 435.5 mg, Sugar 85.4 g

HUMMINGBIRD CAKE RECIPE



Hummingbird Cake Recipe image

This Southern gem boasts three incredibly moist layers flavored with canned pineapple and bananas.

Provided by Pam Lolley

Categories     Cakes

Time 2h15m

Number Of Ingredients 17

3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening
2 (8-oz.) packages cream cheese, softened
1 cup butter, softened
2 (16-oz.) packages powdered sugar
2 teaspoons vanilla extract
1 cup pecan halves, toasted

Steps:

  • Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  • Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
  • Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  • Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.

HUMMINGBIRD CAKE



Hummingbird Cake image

Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 17

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
1 pound (1 box) confectioners' sugar
8 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

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.

TROPICAL HUMMINGBIRD CAKE



Tropical Hummingbird Cake image

Make and share this Tropical Hummingbird Cake recipe from Food.com.

Provided by HOUSEMANAGER Charle

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 17

vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package pudding-enhanced yellow cake mix
1 (8 ounce) can crushed pineapple in juice, undrained
2 -3 overripe bananas, peeled and mashed (1 cup)
1/2 cup water
1/2 cup vegetable oil (such as canola, corn, safflower, soybean, or sunflower)
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup coconut (unsweetened, grated coconut)
1/4 cup finely chopped pecans, toasted
1/4 cup finely chopped hazelnuts, toasted

Steps:

  • PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
  • COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
  • BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
  • TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don't be concerned if a little skin is left on them; Be careful not to burn your nuts.
  • COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
  • FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
  • STORE frosted cake in fridge.

HUMMINGBIRD CAKE RECIPE BY TASTY



Hummingbird Cake Recipe by Tasty image

Here's what you need: all purpose flour, nutmeg, ground ginger, cinnamon, baking soda, salt, pecan, ripe bananas, granulated sugar, diced pineapple, canola oil, large eggs, cream cheese, unsalted butter, vanilla extract, salt, powdered sugar, pecan

Provided by Frank Tiu

Categories     Desserts

Time 50m

Yield 8 servings

Number Of Ingredients 18

3 cups all purpose flour
1 teaspoon nutmeg
1 teaspoon ground ginger
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup pecan, chopped
3 ripe bananas
2 cups granulated sugar
20 oz diced pineapple, 1 can, drained
1 cup canola oil
3 large eggs
16 oz cream cheese
4 oz unsalted butter
1 teaspoon vanilla extract
½ teaspoon salt
6 cups powdered sugar
½ cup pecan, chopped, for decorating

Steps:

  • Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
  • In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
  • In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
  • Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
  • Divide the cake batter between the prepared cake pans.
  • Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
  • Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
  • Release the cakes from the springform pans and remove the parchment paper.
  • Add a dollop of frosting to the center of cake stand and line with parchment paper.
  • Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
  • Decorate the border of the cake with chopped pecans.
  • Slice and serve.
  • Enjoy!

HUMMINGBIRD CAKE



Hummingbird Cake image

This super-simple tropical cake contains a hefty amount of mashed bananas and crushed pineapple. Often associated with the American South, where it is believed to have adopted a cream cheese frosting, it most likely originated in Jamaica, where it was called a Doctor Bird Cake. ("Doctor bird" is the nickname of Jamaica's national bird, the red-billed streamertail hummingbird.) Some say this cake is sweet enough to attract even hummingbirds, while others say the name derives from how bananas, a key ingredient in the cake, resemble the bird's beak. The end result tastes similar to banana bread, but with the moistness and flavor of a spice-filled carrot cake.

Provided by Vallery Lomas

Categories     snack, cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 19

Nonstick baking spray
3 3/4 cups/480 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, at room temperature
1 1/2 cups/340 grams overripe mashed bananas (about 3 bananas)
1 packed cup/220 grams dark brown sugar
1 cup/200 grams granulated sugar
1 cup/240 milliliters vegetable oil
2 teaspoons vanilla extract
2 (8-ounce/227-gram) cans crushed pineapple in juice (about 1 3/4 cups)
3/4 cup/85 grams chopped toasted pecan halves
2 (8-ounce/226-gram) packages cream cheese, at room temperature
1 cup/225 grams unsalted butter (2 sticks), at room temperature
7 1/3 cups/905 grams confectioners' sugar
4 teaspoons vanilla extract
Heaping 3/4 cup/85 grams toasted pecan halves, for garnish
Dried pineapple rings and edible flowers, for garnish

Steps:

  • Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
  • Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
  • Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
  • As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
  • Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
  • Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

HUMMINGBIRD CAKE IV



Hummingbird Cake IV image

This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.

Provided by Deirdre Dee

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
1 ½ teaspoons vanilla extract
¾ cup chopped pecans
¼ cup chopped black walnuts
⅔ cup mashed bananas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
  • Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 64.5 g, Cholesterol 46.5 mg, Fat 31 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 317.2 mg, Sugar 38.1 g

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1. Position oven racks in center and bottom third of the oven and preheat to 350°F. Lightly butter two 9-inch round cake pans. Sprinkle evenly with flour and taop out excess. 2. Sift the flour, …
From allears.net


INSTANT POT HUMMINGBIRD CAKE - 365 DAYS OF SLOW COOKING AND …
2022-05-28 Make the frosting by adding cream cheese, 1 tsp of vanilla, powdered sugar and 1 Tbsp of the milk to a mixing bowl.Use a hand mixer to mix until well blended. Add in the …
From 365daysofcrockpot.com


BEST HUMMINGBIRD CAKE RECIPE | EASY SOUTHERN CLASSIC CAKE RECIPE
1/2 cup pecans for top (optional) softened butter & flour for greasing pan. Step 1: Grease & flour 2 9″ round baking pans. Step 2: Beat eggs in small bowl. In a separate larger bowl- mix flour, …
From livingwellspendingless.com


HUMMINGBIRD CAKE RECIPE - DISNEY RECIPES
Feb 3, 2017 - Bring some magic to your kitchen and try this Hummingbird Cake Recipe from Homecoming Florida Kitchen and Southern Shine at Disney Springs in Disney World. Feb 3, …
From pinterest.com


HUMMINGBIRD SHEET CAKE - SOUTHERN BITE
2021-01-07 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. …
From southernbite.com


HUMMINGBIRD CAKE RECIPE | FOOD NEWS | TAMPA | CREATIVE LOAFING …
2009-08-27 Tampa Bay Taco Week | March 31 - April 10 News & Views Latest News & Views Tampa Bay News Florida News
From cltampa.com


HUMMINGBIRD CAKE RECIPE- A SOUTHERN CLASSIC | MY CAKE SCHOOL
2022-05-13 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 …
From mycakeschool.com


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