Best Hummingbird Cake With Pineapple Frosting Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350°F.
• Coat 3, 8- inch or 9- inch cake pans with nonstick baking spray. Cut 3 rounds of parchment paper to fit into the bottom of each cake pan. Place the parchment paper in the bottom of the prepared pan and coat again with nonstick spray. Set aside.
• In a large mixing bowl whisk together the flour, sugar, baking soda, and salt. Set aside.
• In a medium mixing bowl whisk together the oil, bananas, pineapple, eggs, vanilla, and pecans.
• Stir the wet ingredients into the dry ingredients and stir together using a rubber spatula or wooden spoon until combined.
• Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
• Allow the cakes to cool for 10 minutes in the pan and then turn the cakes out onto a wire rack to cool completely.
• In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and butter on medium speed until combined and smooth.
• Turn the mixer to low and slowly add in the powdered sugar until combined, scraping the sides of the bowl as necessary. Add in the vanilla and then turn mixer up to medium and mix until smooth and creamy for 1 minute.
• Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting and spread evenly. Top with another cake and repeat. Top with the remaining cake layer and frost the cake with the remaining frosting, smoothing with an off-set spatula.
• Garnish with chopped pecans or Candied Pecans.

HUMMINGBIRD CAKE RECIPE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
• Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
• Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven and the prepare pans: Place the oven rack in the center and preheat the oven to 350° F. Butter and flour three 9-inch round cake pans.
• Whisk the wet ingredients: In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
• Cool the cakes: Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.

HUMMINGBIRD CAKE [WITH PINEAPPLE FROSTING]

Steps:

• In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
• Add eggs bananas, oil, pineapple and vanilla.
• Beat til combined.
• Stir in walnuts.
• Pour these into three greased and floured 9" round baking pans.
• Bake at 350 for 25-30 minutes or til a toothpick inserted near center comes out clean.
• Cool 10 minutes.
• Then remove from pans to wire racks.
• Cool completely.
• For frosting, in large mixing bowl, beat shortening, butter, lemon peel, and salt until fluffy.
• Add confectioner's sugar alternately with pineapple juice.
• Beat in the cream.
• Spread between layers and over top and sides of cake.
• Sprinkle with walnuts if desired.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
• Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)