HUMMINGBIRD UPSIDE-DOWN POKE BUNDT CAKE
The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 14
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
- In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
- In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 39 g, TransFat 0 g
HUMMINGBIRD CAKE
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
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.
CHEF JOHN'S HUMMINGBIRD CAKE
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
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
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
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 HOLE-PUNCH CAKE
Make and share this Hummingbird Hole-Punch Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°; spray a 13 x 9 inch pan with nonstick baking spray with flour.
- In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
- Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
- Let cool in pan for 10 minutes.
- Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
- In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
- Stir in pineapple; pour mixture evenly over cake.
- Cover and refrigerate for at least 4 hours or up to 3 days.
- Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
- Store in the refrigerator.
Nutrition Facts : Calories 376.7, Fat 20.1, SaturatedFat 8.3, Cholesterol 4.9, Sodium 306.9, Carbohydrate 46.6, Fiber 1.5, Sugar 30.8, Protein 4.5
HUMMINGBIRD CAKE
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
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.
TROPICAL HUMMINGBIRD CAKE
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
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.
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