Makeover Hummingbird Cake Recipes

HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with 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.

MAKEOVER HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts., Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
• Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
• Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
• Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
• Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

MAKEOVER HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into the banana mixture until blended. Stir in walnuts.
• Pour into a 15-in. x 10-in. x 1-in baking pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire reack.
• For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.

HUMMINGBIRD CAKE (THE HEALTHIER VERSION)

Steps:

• Preheat the oven to 325^F. Generously coat a Bundt pan with nonstick spray.
• In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract.
• In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans.
• Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan.
• Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely.
• In a small bowl, whisk together the confectioners' sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.