Hummingbird Cake Recipe 9x13 Pan

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 SHEET CAKE

Steps:

• Preheat your oven to 350 degrees.
• Lightly grease a 9×13 cake sheet pan, or line the bottom with parchment paper. Set aside.
• Sift together the flour, sugar, salt, baking soda and cinnamon. Set aside.
• In a separate bowl beat together the eggs and vegetable oil. Stir in vanilla.
• Add the oil mixture to the flour mix, and gently combine.
• Stir in the pineapple and pecans.
• Then stir in the bananas.
• Pour the batter into your prepared baking pan, and bake for 50 - 60 minutes (until a toothpick inserted into the centre of the cake comes out clean).
• Let the cake cool for at least 30 minutes before spreading on the icing.
• With a mixer on low speed, combine the cream cheese, sugar, butter and vanilla until smooth.
• Then increase the speed to high, and mix until light and fluffy.
• After the cake has cooled, spread on the icing.
• Enjoy!

HUMMINGBIRD SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 X 13-inch baking pan.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• Add bananas, pineapple, oil, eggs, coconut, and vanilla. Stir with a wooden spoon until combined. Some lumps are okay. Spread batter into the prepared pan.
• Bake 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool cake completely in pan on a wire rack before frosting.
• Make the frosting. In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy. Add vanilla and powdered sugar. Beat on medium speed until fluffy. Taste and add a pinch of salt if frosting is too sweet.
• Spread frosting in a thick layer on cooled cake. Slice and serve.

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 350º.
• Grease and flour 9 or 10-inch tube pan, or 3 9-inch layer cake pans.
• Set aside.
• Sift together flour, sugar, baking soda, salt, and ground cinnamon into a large bowl.
• Add bananas, nuts, oil, eggs, vanilla, and pineapple, stirring by hand (do not use electric mixer).
• Pour batter into prepared tube pan and bake for 70 minutes, or layer pans for 25-30 minutes.
• Let cool in pans for 10 minutes, then remove from pans and cool completely on wrack.
• While cake is cooling, mix cream cheese and butter until combined.
• Stir in vanilla.
• Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
• Frost on cooled cake.

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 RECIPE BY TASTY

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 IV

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.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
• Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
• Break eggs into large mixing bowl. Beat until thick and lemon-colored.
• Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
• Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
• Pour into greased and floured pan(s).
• Place pan(s) on center shelf of oven.
• Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
• Place pan(s) on wire rack for 10 minutes.
• Invert cake onto rack and allow to cool completely.
• For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
• Frost top of cake with cream cheese frosting.
• This freezes well.