HUMMINGBIRD CAKE RECIPE | ALLRECIPES
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Banana Desserts
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 2 - 9 inch cake pans
Number Of Ingredients 13
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.
Nutrition Facts : Calories 718.6 calories, CarbohydrateContent 86.4 g, CholesterolContent 69.9 mg, FatContent 40 g, FiberContent 2.1 g, ProteinContent 7.4 g, SaturatedFatContent 9.5 g, SodiumContent 342.2 mg, SugarContent 62.4 g
LIGHT AND FRUITY HUMMINGBIRD CUPCAKES - SKINNYTASTE
These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Provided by Gina
Categories Dessert
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 23 minutes
Yield 22
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
- Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
- Cool cake completely on a wire rack.
- Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.
Nutrition Facts : ServingSize 1 cupcake, Calories 198 kcal, CarbohydrateContent 31 g, ProteinContent 3 g, FatContent 6.5 g, SaturatedFatContent 0.5 g, CholesterolContent 16.5 mg, SodiumContent 284 mg, FiberContent 1.5 g, SugarContent 22 g
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