Hummingbird Bundt Cake Recipes
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
POTLUCK HUMMINGBIRD CAKE
I love this cake. Adapted from the recipe of the "cake mix doctor" this is a heavy, flavorful, tasty cake. Great way to use us a few leftover bananas! Enjoy...
Provided by LAURIE
Categories Dessert
Time 1h15m
Yield 18-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
- Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
- Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
- Stir in by hand the cherries and 1/2 cup nuts.
- Batter will be thick and fruit well blended.
- Pour into bundt pan.
- Bake on middle rack for 50-60 minutes.
- Cake will be golden and spring back when touched.
- Cool in pan for 20 minutes then invert and cool completely.
- Make the cream cheese frosting.
- Mix the cream cheese and butter on low 30 seconds.
- Add the sugar, slowly still at low speed until well blended.
- Add vanilla, increase to medium and beat 1 minute.
- Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
- Store in the refrigerator up to one week.
- Can be frozen up to 6 months.
- Thaw overnite in the refrigerator before serving.
Nutrition Facts : Calories 425.2, Fat 23.5, SaturatedFat 7.8, Cholesterol 58.4, Sodium 298.2, Carbohydrate 51.7, Fiber 1.1, Sugar 39.1, Protein 3.7
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- Preheat oven to 350°F. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in the bottom of the pan.
- Stir together the flour, sugar, baking soda, cinnamon, and salt. Stir in the eggs, bananas, pineapple, oil, and vanilla. Stir just until the dry ingredients are moistened. Spoon the batter evenly in the prepared pan.
- Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer the cake to a wire rack to cool completely.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until the mixture is smooth and pourable.
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- Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
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- Preheat oven to 350 degrees. Spread pecans out in a baking pan and bake for 8 minutes to toast them, stirring once halfway through.
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- Mix the dry ingredients in a large mixing bowl. Add in the wet ingredients and stir until well combined. Mix in bananas and pecans.
- Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.
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- Preheat oven to 350 degrees. Bake pecans in a single layer on a cookie sheet until toasted and fragrant about 8-10 minutes, stirring halfway through.
- In a large bowl stir together flour and the next 4 ingredients; add in eggs and the next 6 ingredients. Add 1 cup of the chopped pecans and stir just until dry ingredients are moistened.
- Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan for 15 minutes then remove from pan and cool completely.
- Prepare the glaze by mixing cream cheese, powdered sugar and vanilla in a medium bowl with a hand held mixer. Add milk 1 tablespoon at a time to get desired consistency. Pour glaze over cooled cake. Sprinkle remaining 1/2 cup chopped pecans on cake and serve.
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- Preheat oven to 350F and spray a 14-cup Bundt pan very well with floured cooking spray; or grease and flour the pan. See Note 1 below about pan options and considerations. Unless you have a huge 14-cup Bundt pan, you will likely need to bake some of the additional batter in a loaf pan or make three 9-inch round cakes. Read the Note in detail.
- To a very large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the bananas and beat them with a handheld electric mixer or with the paddle attachment until they're mashed.
- Add the pineapple with juice, coconut, eggs, oil, sugars, vanilla, cinnamon, cloves, and beat on medium-high speed to incorporate.
- Add the flour, baking soda, salt, and beat until just combined. Turn batter out in prepared pan(s), don't fill any pan more than 2/3 to 3/4-full, and bake until done.
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- Place toasted pecans, flour, baking soda and salt in a bowl and mix until combined. Add in remaining ingredients and mix until combined. Pour batter into prepared bundt pan and bake for 50 minutes or until cake tester inserted in the center comes out clean. Transfer to a wire rack to cool for 10 minutes. Invert the cake onto wire a rack to cool completely before glazing.
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- Put the flour, sugar, salt, baking soda, and spices in a large mixing bowl and whisk to combine. Add the eggs and oil and mix until just blended. Mix in the vanilla, then fold in the pineapple, banana, and walnuts. Turn the batter in to the prepared bundt pan. Do not fill your bundt pan more than 3/4 full. If you have extra batter you can make a cupcake or two.
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- Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
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- Preheat the oven to 350 degrees. Prepare a standard bundt pan with baking spray. Using a pastry brush to brush the spray all over, this will help prevent sticking.
- In a large bowl, add in the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined. Add the dry ingredients to the wet and stir together until just combined and there are no dry patches. Spoon mixture into the bundt pan and smooth out the top if needed.
- Bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick inserted into the thickest part of the cake comes out mostly clean. A few crumbs stuck to the toothpick are okay but there should be no wet batter. Let the pan cool on a wire rack for 10 minutes. Carefully, remove the cake from the pan by inverting it and let cool completely on the wire rack.
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- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a bowl, stirring well with a whisk.
- Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Fold banana, pecans, and pineapple into batter.
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