Tropical Delight Hummingbird Cake Recipes

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TROPICAL DELIGHT HUMMINGBIRD CAKE



Tropical Delight Hummingbird Cake image

Found in Healthy Cooking magazine. The first change I made was not to frost this cake just to help with calories and fat content and instead I dusted it right before serving with some powdered sugar. The recipe uses applesauce in place of much of the oil and a smaller amount of sugar and walnuts in standard Hummingbird Cakes. These cakes are a very popular staple in Southern USA states. (I have included their take on a cream cheese frosting in the Directions only - in case you want to use that instead of the powdered sugar).

Provided by HokiesMom

Categories     Dessert

Time 50m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 13

3 -4 medium sized bananas, mashed to equal two cups
1 (8 ounce) can crushed unsweetened pineapple, drained
3/4 cup unsweetened applesauce
1/3 cup canola oil
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup walnuts, chopped
confectioner's sugar (see recipe notes) (optional)

Steps:

  • In a large bowl, beat the bananas, crushed & drained pineapple, applesauce, oil, eggs and vanilla until well blended.
  • In another bowl, combine the flour, sugar, salt, baking soda and cinnamon.
  • Gradually beat the flour mixture into the creamed mixture until blended.
  • Hand stir in the walnuts.
  • Pour into a 15x10x1-inch baking pan coated with cooking spray.
  • Bake at 350F for 25-30 minutes or until toothpick test comes out clean.
  • Cool completely on a wire rack.
  • Before serving I dust each piece with a bit of sieved confectioner's sugar (powdered sugar). The original recipe called for a Cream Cheese Frosting. To make this: in a large bowl, beat 1 package (8 oz) of reduced fat cream cheese with 1/3 cup reduced fat butter until fluffy. Add 3 cups confectioner's sugar and 1 tsp vanilla and beat more until smooth. Spread this over the cake and sprinkle with an extra 1/2 cup chopped walnuts. If you use the frosting you will need to refrigerate this cake!

Nutrition Facts : Calories 174.5, Fat 5.2, SaturatedFat 0.5, Cholesterol 17.6, Sodium 156, Carbohydrate 29.9, Fiber 1.2, Sugar 15.2, Protein 2.7

SPICED HUMMINGBIRD CAKE



Spiced hummingbird cake image

This showstopping celebration cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Serves 10-12

Number Of Ingredients 17

225ml vegetable oil , plus extra for the tins
300g self-raising flour
½ tsp baking powder
300g golden caster sugar
1 tsp ground cinnamon
2 cardamom pods , cracked open and seeds finely crushed
whole nutmeg , for grating
2 very ripe bananas , mashed
3 medium eggs , beaten
150g pineapple chunks , from a can, drained and chopped
80g pecans , finely chopped
200g full-fat soft cheese
150g softened, unsalted butter
80g runny honey
80g icing sugar
1 large orange , zested
edible flowers and dried pineapple rings, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
  • Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
  • Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
  • Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 628 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

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



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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