Tropical 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.

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 HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the bananas, crushed & drained pineapple, applesauce, oil, eggs and vanilla until well blended.
• In another bowl, combine the flour, sugar, salt, baking soda and cinnamon.
• Gradually beat the flour mixture into the creamed mixture until blended.
• Hand stir in the walnuts.
• Pour into a 15x10x1-inch baking pan coated with cooking spray.
• Bake at 350F for 25-30 minutes or until toothpick test comes out clean.
• Cool completely on a wire rack.
• Before serving I dust each piece with a bit of sieved confectioner's sugar (powdered sugar). The original recipe called for a Cream Cheese Frosting. To make this: in a large bowl, beat 1 package (8 oz) of reduced fat cream cheese with 1/3 cup reduced fat butter until fluffy. Add 3 cups confectioner's sugar and 1 tsp vanilla and beat more until smooth. Spread this over the cake and sprinkle with an extra 1/2 cup chopped walnuts. If you use the frosting you will need to refrigerate this cake!