Hummingbird Hole Punch Cake Recipes

HUMMINGBIRD HOLE-PUNCH CAKE

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.

HUMMINGBIRD POKE CAKE

Steps:

• 1. Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray
• 2. Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs and cinnamon until smooth. Stir in 1 cup pecans
• 3. Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
• 4. Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart using the end of a wooden spoon.
• 5. Using an electric mixer, beat pudding mix, milk and sweetened condensed milk together at medium speed until smooth and slightly thickened, about 2 minutes.
• 6. Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
• 7. To make frosting, use an electric mixer to beat cream cheese and 1/2 cup of cool whip together. Add confectioners sugar and remaining cool whip and beat until just combined.
• 8. Spread frosting over cake and sprinkle with pecans.

CHEF JOHN'S HUMMINGBIRD CAKE

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.