Potluck Hummingbird Cake Recipes

HUMMINGBIRD CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan with shortening; lightly flour or spray with baking spray with flour.
• Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of spoon to squeeze out as much juice as possible; reserve juice. Drain chopped cherries on paper towels; pat dry.
• Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. In large bowl, beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
• Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
• To make the Homemade Vanilla Glaze, in medium bowl, mix powdered sugar, 1 tablespoon milk and the vanilla. Stir in additional milk, 1 teaspoon at a time, until smooth and consistency of thick syrup.
• To make the Easy Vanilla Glaze, spoon frosting from container into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
• Spread glaze over top of cake. Store cake loosely covered at room temperature.

HUMMINGBIRD CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
• Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.

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.

POTLUCK HUMMINGBIRD CAKE

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.

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.