Tropical Delight Hummingbird Cake Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Spray 3 (8-inch) or 2 (9-inch) cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and sugar. In a large bowl, combine eggs, canola oil, vanilla, bananas, pineapple, and 1 cup walnuts. Add flour mixture and mix by hand until all ingredients are well-combined. Pour batter into prepared pans and bake for 25-30 minutes, until a cake tester comes out clean. Remove from oven and cool in pan on wire racks for 10 minutes. Invert cake layers and remove parchment paper; place on racks to cool completely, right side up.
• In the bowl of a stand mixer, cream the cream cheese, butter, confectioners' sugar, and salt on low setting until combined. Increase speed to medium-high and continue to mix for 4-5 minutes until creamy and light. Add vanilla and mix on high speed an additional minute. Store in refrigerator until ready to use.
• Place 1 cake layer on a cake board or cake serving plate and cover top with frosting; repeat with second and third layers. Spread remaining frosting around the sides of the cake. Finish the top with the remaining walnuts.

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.

TROPICAL HUMMINGBIRD CAKE

Steps:

• To make the cake:
• Preheat oven to 350°F. Grease and flour a 11" x 17" jelly roll pan or glass baking dish.
• In a bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, and salt.
• In another bowl, whisk together buttermilk, applesauce, eggs, and vanilla extract. Pour buttermilk mixture into dry ingredients and stir just until moistened. Fold in pineapple, bananas, and pecans.
• Bake for 25-30 minutes, or until a wooden pick inserted into center comes out clean. Cool on a wire rack.
• To make the frosting:
• In a bowl using an electric mixer, beat together cream cheese and butter until smooth. Add Splenda Sweetener and banana flavouring; beat until light and fluffy.
• Spread over cooled cake.

TROPICAL HUMMINGBIRD CAKE

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.

TROPICAL DELIGHT

Steps:

• Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.

HUMMINGBIRD CAKE

Steps:

• To make the cake-----------------------.
• Combine the dry ingredients in a large mixing bowl.
• Add the eggs and the oil, stirring well until the dry ingredients are moistened.
• Do not beat.
• Stir in the vanilla, crushed pineapple and bananas.
• Spoon the batter into 3 well-greased and floured 8-inch cake pans.
• Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
• Cool in pand for 10 minutes before turning out on to a wire cooling rack.
• To make the frosting----------------------.
• Beat together the butter, cream cheese and vanilla.
• Gradually beat in the powdered sugar, adding a little milk if necessary.
• Divide into two bowls and whip in puree to one of the bowls.
• Use the mango frosting to spread between the layers of cake.
• When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
• Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
• Break eggs into large mixing bowl. Beat until thick and lemon-colored.
• Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
• Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
• Pour into greased and floured pan(s).
• Place pan(s) on center shelf of oven.
• Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
• Place pan(s) on wire rack for 10 minutes.
• Invert cake onto rack and allow to cool completely.
• For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
• Frost top of cake with cream cheese frosting.
• This freezes well.

TENNESSEE HUMMINGBIRD CAKE

Steps:

• Sift all dry ingredients.
• Set aside.
• Beat eggs,add oil and vanilla.
• Add dry ingredients and beat about 2 minutes.
• Add bananas,pineapple,nuts and fold in with a fork--don't beat.
• Bake 50 minutes at 350 degrees.

TROPICAL DELIGHT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix coconut, nuts, and butter; sprinkle in pan.
• Drain pineapple thoroughly; reserve syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
• Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 10 minutes; invert on wire rack.
• Remove pan; cool completely.

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.