Moms Humming Bird Or Hawaiian Honeymoon Cake Recipes

HAWAIIAN HONEYMOON CAKE

Steps:

• CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
• Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
• Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
• Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
• Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
• Cool thoroughly.
• FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
• Gently stir in Cool Whip until well-incorporated but do not overmix.
• Spread frosting on cooled cake and sprinkle with remaining coconut.
• Chill well before serving and store the cake in the refrigerator.

MOM'S HUMMING BIRD (OR HAWAIIAN HONEYMOON) CAKE

Steps:

• Preheat oven to 350?. In a large bowl whisk together dry ingredients. Stir in oil, eggs, and pineapple. Stir in bananas and nuts. Pour batter into a greased and floured tube pan. Bake in preheated 350? oven for 1 hour and 15 minutes or until toothpick comes out clean. Let cool on wire rack for 1 hour. Remove from pan and let cool completely. Cream butter, vanilla and cream cheese. Add powdered sugar. Frost with cream cheese frosting. Top with coconut and pecans.

MOM'S HAWAIIAN WEDDING CAKE

Steps:

• In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.

HUMMINGBIRD CAKE

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.