HUMMINGBIRD BUNDT CAKE WITH CAKE MIX RECIPES

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CLASSIC HUMMINGBIRD CAKE RECIPE - THE KITCHEN GARTEN ...



Classic Hummingbird Cake Recipe - The Kitchen Garten ... image

Provided by Courtney |The Kitchen Garten

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 14

3 cups All-Purpose Flour
2 cups Sugar
1 tsp Baking Soda
1 tsp Cinnamon
1 cup pecans, optional
1 tsp Salt
1 1/2 cups Oil (refined coconut or vegetable)
1 8oz. can Crushed Pineapple, undrained
1 1/2 tsp Vanilla
2 cups Banana, diced
1 stick Butter, unsalted
1 8oz pkg Cream Cheese
2 cups Powdered Sugar
1 cup Chopped Pecans

Steps:

  • Preheat oven to 350 degrees. Mix first 6 ingredients in a large mixing bowl. Then add the rest of the cake ingredients; mix until combined, but do not beat.
  • Grease tube pan, bundt pan, or 2 cake pans. Pour cake batter into prepared pan(s) and bake 1 hour (tube/bundt pan) or 30-40 minutes (2 cake pans). Use a toothpick to test if done.
  • Cool in pan for 10-15 minutes, then finishing cooling on a rack. While cake cools, prepare frosting.
  • Mix softened butter and cream cheese. Gradually add powdered sugar, then pecans. Spread frosting on cooled cake. Enjoy!

TORTUGA CAYMAN ISLAND RUM CAKE - BIGOVEN.COM



Tortuga Cayman Island Rum Cake - BigOven.com image

"The Tortuga Rum Cake story officially began in 1987. That's when Carlene Hamaty started baking rum cakes at home, using a family recipe that had been handed down through generations. She of course used Tortuga Rum as the main ingredient. This recipe is an approximation of the original."

Total Time 2 hours

Prep Time 6 hours

Yield 16

Number Of Ingredients 13

-- Rum Cake --
1 package Yellow cake mix
1 package Vanilla pudding instant
1/2 cup Vegetable oil
1/4 cup Water
1 cup Walnuts chopped
4 large Eggs
3/4 cup Tortuga Gold Rum
-- Glaze --
1/4 cup Water
1/4 cup Tortuga Gold Rum
1 cup Sugar
1 stick Butter

Steps:

  • "Preheat oven to 325? F. Lightly grease and flour a bundt pan. Sprinkle walnuts over the bottom of the pan. Blend the dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour the batter over the walnuts in the pan and bake for 1 hour. Prepare the Glaze 10 minutes before cake is finished baking. Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stiring occasionally. Remove cake from oven. While in pan, gently stab cake with sharp knife. Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it) Let the cake cool in the pan for 30 minutes before removing from pan. "

Nutrition Facts : Calories 549 calories, FatContent 24.944408125 g, CarbohydrateContent 64.54020625 g, CholesterolContent 280.241875 mg, FiberContent 0.877750022411346 g, ProteinContent 11.26434375 g, SaturatedFatContent 6.76317042246875 g, ServingSize 1 1 Serving (174g), SodiumContent 303.09321875 mg, SugarContent 63.6624562275886 g, TransFatContent 2.14891548469375 g

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