Hummingbird Cake Recipes

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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.

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

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

Provided by Kardea Brown

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray, for the pans
3 cups all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 cup sweetened coconut flakes
2 teaspoons pure vanilla extract
3 large eggs
3 very ripe large bananas, mashed (1 1/2 to 2 cups)
One 8-ounce can crushed pineapple
1 cup pecans, toasted and chopped
Dried pineapple rings, for decorating
Toasted coconut chips, for decorating
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
  • Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
  • Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
  • Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
  • For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
  • Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.

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

HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 18

Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
  • Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
  • Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
  • Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
  • Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
  • Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
  • Photograh by Stephanie Foley

HUMMINGBIRD CAKE



Hummingbird Cake image

This is a delicious cake which is very quick and easy to make. If you keep leftover bananas in the freezer, this can be whipped up at a moment's notice. PLEASE NOTE: cooking time indicated is for a bundt pan. The directions also list cooking times for a loaf pan and a layer cake pan.

Provided by dojemi

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 15

2 cups all-purpose flour (no need to sift it)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
3 eggs (extra large)
1 cup mild vegetable oil (e.g., corn oil or canola oil)
1 (8 ounce) can crushed pineapple, drained (about 1 cup)
1 1/2 cups coarsely chopped nuts (pecans or walnuts, about 4-6 ounces)
2 large bananas, peeled and coarsely chopped
1 teaspoon pure vanilla extract
8 tablespoons butter, softened (margarine can be substituted)
1 (8 ounce) package cream cheese, softened
1 (1 lb) package powdered sugar
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 9605.1, Fat 513.9, SaturatedFat 156, Cholesterol 1128.2, Sodium 5929, Carbohydrate 1202.4, Fiber 35.4, Sugar 922.8, Protein 102.3

HUMMINGBIRD CAKE



Hummingbird Cake image

This Southern-style Hummingbird layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say it's because the cake is as sweet as nectar; others, that it makes you hum with happiness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Unsalted butter, room temperature, for pans and racks
3 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup desiccated coconut, unsweetened
Cream Cheese Frosting for Hummingbird Cake
Dried Pineapple Flowers, optional

Steps:

  • Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
  • In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
  • In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  • In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  • Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
  • Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
  • With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

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



Hummingbird Cake image

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

Provided by Chrissyo

Categories     Dessert

Time 1h10m

Yield 10-12 slices

Number Of Ingredients 13

2 egg whites
1/3 cup sugar
1 teaspoon bicarbonate of soda
1/2 cup applesauce (from a jar)
1 cup mashed banana
1/4 cup walnuts, chopped
3/4 cup drained canned crushed pineapple with juice, reserve juice
1 teaspoon mixed spice
2 cups self-raising flour
cooking spray
1 cup icing sugar
1 tablespoon reserved pineapple juice
2 teaspoons reduced fat margarine

Steps:

  • Preheat oven to 180°C fan forced.
  • Drain pineapple keeping juice for icing.
  • In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
  • Stir bicarb soda into apple sauce (it will froth) and add to bowl.
  • Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
  • Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
  • Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
  • Bake 35- 40 minutes or until firm to touch in the centre.
  • Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
  • Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
  • Spread over top of cake.
  • In humid weather it is best to keep this cake refrigerated.

Nutrition Facts : Calories 221.9, Fat 2.6, SaturatedFat 0.3, Sodium 467.6, Carbohydrate 46.7, Fiber 1.6, Sugar 23.3, Protein 3.9

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.

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From mariasmixingbowl.com


EASY HUMMINGBIRD CAKE - PILLSBURY BAKING
Step 1. HEAT oven to 350°F. Coat 2 (8-inch) round cake pans with no-stick cooking spray. Dust with flour. Step 2. BLEND cake mix, pineapple, banana, oil, eggs and cinnamon in large bowl …
From pillsburybaking.com


HUMMINGBIRD CAKE - LIVE WELL BAKE OFTEN
2019-03-21 Keep oven temperature at 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottom of each pan with parchment paper and set aside. In a large …
From livewellbakeoften.com


HUMMINGBIRD CAKE {FRUITY & DELICIOUS} - SPEND WITH PENNIES
2019-09-10 Preheat oven to 350°F. Line the bottom of 3-9 inch round cake pans with parchment paper. Grease and flour pans. In a large mixing bowl, whisk together the first 6 ingredients. …
From spendwithpennies.com


HUMMINGBIRD CAKE | KING ARTHUR BAKING
To make the cake: Beat the eggs and oil in a large mixing bowl until foamy, about 2 minutes at medium-high speed. Add the sugar, vanilla, and mashed bananas. In a separate bowl, whisk …
From kingarthurbaking.com


BEST HUMMINGBIRD CAKE RECIPE - HOW TO MAKE HUMMINGBIRD …
2019-03-22 Make the cake: Preheat oven to 350°. Grease three 8" cake pans with cooking spray and line with parchment circles. In a large bowl, whisk flour with baking soda, cinnamon, …
From delish.com


HUMMINGBIRD CAKE RECIPE (A POPULAR CLASSIC!) - SIMPLY …
2022-05-26 A Perfected Hummingbird Cake Recipe . Since the original recipe for hummingbird cake first appeared in 1978 in Southern Living, it holds the title for the “most …
From simplyrecipes.com


HUMMINGBIRD CAKE RECIPE | GIRL VERSUS DOUGH
2022-03-25 Spread 1 cup chopped pecans on a baking sheet. Bake for 7 to 10 minutes or until toasted and fragrant. Set aside to cool. In a large bowl, whisk together flour, brown sugar, …
From girlversusdough.com


13 BEST HUMMINGBIRD CAKE RECIPES | MYRECIPES
2021-01-06 All of the elements of a classic hummingbird cake come together here in decadent cheesecake form. Layers of banana cheesecake, pineapple-pecan praline sauce, vanilla …
From myrecipes.com


HUMMINGBIRD CAKE {A CAKE MIX RECIPE} | MY CAKE SCHOOL
2021-03-31 For the Hummingbird Cake. Preheat over to 350 degrees. Combine all ingredients *except for the chopped pecans* in the bowl of your stand mixer and mix on low speed to …
From mycakeschool.com


HUMMINGBIRD CAKE RECIPE - SHUGARY SWEETS
2022-05-11 Prepare two 9-inch cake pans with baking spray and set aside. Using a stand mixer with whisk attachment, beat the butter with oil, granulated sugar, and brown sugar for about 3 …
From shugarysweets.com


HUMMINGBIRD CAKE - BROWN EYED BAKER
2020-03-24 Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans (you can also do two 9-inch pans), line the bottoms with parchment paper, grease the …
From browneyedbaker.com


HUMMINGBIRD CAKE RECIPE - GRANDBABY CAKES
2020-03-16 For the Cake. Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly …
From grandbaby-cakes.com


HUMMINGBIRD CAKE - PREPPY KITCHEN
2020-04-27 Peel and mash your bananas in a small bowl. Beat the sugars, oil, eggs, sour cream, and vanilla together in a large bowl. Mix in the crushed pineapple, mashed bananas, …
From preppykitchen.com


HUMMINGBIRD CAKE RECIPE: SOUTHERN LAYER CAKES - UNPEELED …
Instructions. Preheat the oven to 350°F and grease and line three 8-inch cake pans or two 9-inch pans. TIP: You can also use 9-inch cake pans, but the layers will be thinner and the baking …
From unpeeledjournal.com


HUMMINGBIRD CAKE - COOGAN'S KITCHEN
2021-03-19 Hummingbird Cake is a passed-down gem of a spice cake recipe, filled with bananas, fresh pineapple, walnuts, and pecans. There are many variations of Hummingbird …
From cooganskitchen.com


HUMMINGBIRD CAKE RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, …
From myrecipes.com


HUMMINGBIRD CAKE WITH SALTED CARAMEL | CBC LIFE
2021-12-06 Heat the oven to 350 F. Grease and flour three 10-inch cake pans and line the bottom of each with a round of parchment paper. In a large bowl, whisk together flour, sugars, …
From cbc.ca


RECIPE: HUMMINGBIRD CAKE | DUNCAN HINES CANADA®
Directions. Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan. Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large …
From duncanhines.ca


HUMMINGBIRD CAKE {VIDEO} - I AM BAKER
2018-11-24 Apply one even layer of frosting and repeat with remaining cake layers. Apply a thin crumb coat and chill for 15-30 minutes. Frost the sides (the final, beauty coat of frosting) and …
From iambaker.net


THE BEST HUMMINGBIRD CAKE | SWEETEST MENU
2022-02-27 Instructions. Hummingbird cake. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. …
From sweetestmenu.com


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