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HUMMINGBIRD CAKE RECIPE | ALLRECIPES



Hummingbird Cake Recipe | Allrecipes image

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

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

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



Light and Fruity Hummingbird Cupcakes - Skinnytaste image

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

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup sugar (I used raw)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
2 tbsp oil
2 large eggs
1 tsp vanilla
2 cups mashed ripe bananas
20 oz can crushed pineapple in juice (drained well)
1/2 cup chopped pecans
8 oz 1/3-less fat Philadelphia Cream Cheese
1 cup powdered sugar
2 tsp vanilla extract
22 pecan halves

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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