Best Duncan Hines Hummingbird Cake Recipes

Hummingbird Cake image

Provided by tammy chastain

Categories Cakes

Time 45m

Number Of Ingredients 16

2 box Duncan Hines yellow cake mixes
6 eggs
water for mixing cake mixes, go by directions on boxes
use melted butter for cake mixes instead of oil, for amount go by directions on box
1 can(s) crushed pineapple, 20 oz., drained
3 bananas, cut and smashed
1 1/2 tsp cinnamon
2 Tbsp vanilla extract
1 c chopped pecans
1 dash(es) salt
CREAM CHEESE FROSTING
1 pkg cream cheese softened, 8 oz.
1 pkg confectioners' sugar, 16 oz.
1 stick salted butter, softened
1-2 Tbsp milk
1/2 Tbsp vanilla extract

Steps:

1. Heat oven to 350 and grease a large square cake pan (like 12x18). If you do not have a 12x18 pan, a 9x13 will work. Just cut all the ingredients in half.
2. First, mix cake mixes according to directions on the boxes except use melted butter in place of oil. Also, add vanilla extract.
3. Next add pineapple, smashed bananas, cinnamon, salt, and pecans.
4. Mix all this together well.
5. Pour into pan and cook for 25 to 30 min or until toothpick is inserted and comes out clean. Let cool and ice with cream cheese frosting.
6. For frosting, add cream cheese to mixing bowl. Add butter, confectioners sugar, and vanilla. Mix well.
7. Add milk, a little a the time, to get the consistency you want it to be.
8. Then frost cake after it cools and enjoy.

Easy Hummingbird Cake (From a Boxed Cake Mix) image

Provided by PSU Lioness

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) boxed white cake mix (DO NOT get the kind with pudding in it) or boxed yellow cake mix (DO NOT get the kind with pudding in it)
1 (8 ounce) can crushed pineapple in juice, undrained
2 medium bananas, peeled and mashed
10 maraschino cherries, chopped
2 teaspoons maraschino cherry juice
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 (16 1/4 ounce) can cream cheese frosting

Steps:

Preheat oven to 350.
Mix all ingredients in a large mixing bowl until well combined.
Divide mixture equally between 2 greased 9" round cake pans.
Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
Place one cake (the "bottom" one) on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
Place the other cake (the "top" cake) on top of the already frosted cake to create a layer cake.
Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.

Nutrition Facts : Calories 692.3, Fat 30.8, SaturatedFat 4.7, Sodium 543.8, Carbohydrate 103.6, Fiber 1.9, Sugar 82.2, Protein 3.5