Effortless Hummingbird Sheet Cake Recipe 425

OLD FASHIONED HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 F.
• In a large bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Mix until everything is well combined then set to the side.
• In another large mixing bowl add the eggs, vegetable oil, and sugar. Mix until well combined, then add in the apple sauce, bananas, pineapple, and vanilla. Mix.
• Now slow start adding in the flour mixer, and mix the batter until everything is well combined.
• Once the batter is nice and creamy, set it to the side.
• Lightly butter or oil a 9x13, then pour in the cake batter.
• Place the cake in the oven and let it bake for about 1 hour and 20 minutes
• Let the cake cool until it's at room temperature.
• Mix all the ingredients for the cream cheese frosting, then frost the cake.
• Let the cake sit for 30 minutes before serving.
• Serve and enjoy!

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 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.

EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX)

Steps:

• Preheat oven to 350.
• Mix all ingredients in a large mixing bowl until well combined.
• Divide mixture equally between 2 greased 9" round cake pans.
• Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
• Place one cake (the "bottom" one) on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
• Place the other cake (the "top" cake) on top of the already frosted cake to create a layer cake.
• Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
• NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.

EASY HUMMINGBIRD SHEET CAKE

Steps:

• 1. Preheat oven to 300 degrees. Spread 1 1/2 cups coarsely chopped walnuts on baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven and set aside.
• 2. Heat oven on 325 degrees. Spray a 15"x10"x1" cake pan with baking spray with flour. In large mixing, bowl, combine all ingredients except the walnuts With an electric mixer, beat on low speed 30 seconds. Scrape the bowl and on medium speed, beat another 1 1/2 minutes. Stir in 3/4 cup walnuts. Spread batter in pan. Bake for 24 minutes or until toothpick inserted in center comes out clean. Cool cake completely.
• 3. Beat cream cheese and butter until fluffy. Gradually, beat in the powdered sugar one cup at a time. Add vanilla and almond extracts and 2 Mini Moos or 1 tablespoon heavy cream. If mixture is too thick, add more cream to reach desired consistency. Spread frosting on cake. Sprinkle top with toasted walnuts. Store cake in refrigerator.

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 RECIPE

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 III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
• Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
• Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
• Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.

CAKE MIX HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350. Spray 2 (8-inch) round cake pans with cooking spray.** Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
• Drain the pineapple through a fine sieve into a glass measuring cup or a small bowl. Press with a spatula to extract as much of the juice as possible. Measure the liquid and add water (or pour out juice), if necessary, to make 1/2 cup of liquid.
• In a large bowl combine the drained pineapple, the pineapple liquid, and the remaining ingredients EXCEPT the pecans. Beat with an electric mixer on medium for about 2 minutes, until the batter is smooth.
• Scrape down the sides and bottom of the bowl and beat again for a few seconds. Use a rubber spatula to stir in the pecans.
• Divide batter between the prepared cake pans and bake for 28 to 38 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Cool cake layers in the pans for 20 minutes, then carefully remove to a wire rack to cool completely before frosting.
• Beat the butter and cream cheese in a medium mixing bowl until smooth. Add the vanilla, salt, 4 cups powdered sugar, and 1 tablespoon of milk.
• Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable consistency.
• Trim your cake layers if they have domed. Set one cake layer on a cake stand or cardboard cake circle and top with about 3/4 cup of frosting.
• Top with the second cake layer and frost with remaining frosting. If desired, sprinkle chopped pecans over the top or press them into the sides of the cake. Serve.
• Uneaten cake can be stored in the fridge, covered, for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.

HUMMINGBIRD CAKE

Steps:

• 1. Heat oven to 350 and grease a large square cake pan (like 12x18). If you do not have a 12x18 pan, a 9x13 will work. Just cut all the ingredients in half.
• 2. First, mix cake mixes according to directions on the boxes except use melted butter in place of oil. Also, add vanilla extract.
• 3. Next add pineapple, smashed bananas, cinnamon, salt, and pecans.
• 4. Mix all this together well.
• 5. Pour into pan and cook for 25 to 30 min or until toothpick is inserted and comes out clean. Let cool and ice with cream cheese frosting.
• 6. For frosting, add cream cheese to mixing bowl. Add butter, confectioners sugar, and vanilla. Mix well.
• 7. Add milk, a little a the time, to get the consistency you want it to be.
• 8. Then frost cake after it cools and enjoy.

EFFORTLESS HUMMINGBIRD SHEET CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 300 degrees. Spread 1 1/2 cups coarsely chopped walnuts on baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven and set aside. Heat oven to 325 degrees. Spray a 15"x10"x1" cake pan with baking spray with flour. In large mixing bowl, combine all ingredients except the walnuts. With an electric mixer, beat on low speed 30 seconds. Scrape the bowl and on medium speed, beat another 1 1/2 minutes. Stir in walnuts. Spread batter in pan. Bake for 24 minutes or until toothpick inserted in center comes out clean. Cool cake completely. Creamy Frosting: Beat cream cheese and butter until fluffy. Gradually, beat in the powdered sugar one cup at a time. Add vanilla and almond extracts and 2 Mini Moos or 1 tablespoon heavy cream. If mixture is too thick, add more cream to reach desired consistency. Spread frosting on cake. Sprinkle top with toasted walnuts. Store cake in refrigerator.