Best Potluck Hummingbird Cake Recipes

HUMMINGBIRD SHEET CAKE

Steps:

• Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.
• Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Whisk together. Add the eggs and oil and mix well.
• Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.
• Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before
• Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.
• Gradually add the powdered sugar, mixing well after each addition.
• Spread the frosting over the cooled cake.

POTLUCK HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees.
• (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
• Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
• Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
• Stir in by hand the cherries and 1/2 cup nuts.
• Batter will be thick and fruit well blended.
• Pour into bundt pan.
• Bake on middle rack for 50-60 minutes.
• Cake will be golden and spring back when touched.
• Cool in pan for 20 minutes then invert and cool completely.
• Make the cream cheese frosting.
• Mix the cream cheese and butter on low 30 seconds.
• Add the sugar, slowly still at low speed until well blended.
• Add vanilla, increase to medium and beat 1 minute.
• Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
• Store in the refrigerator up to one week.
• Can be frozen up to 6 months.
• Thaw overnite in the refrigerator before serving.

HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX)

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.

HUMMINGBIRD CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan with shortening; lightly flour or spray with baking spray with flour.
• Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of spoon to squeeze out as much juice as possible; reserve juice. Drain chopped cherries on paper towels; pat dry.
• Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. In large bowl, beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
• Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
• To make the Homemade Vanilla Glaze, in medium bowl, mix powdered sugar, 1 tablespoon milk and the vanilla. Stir in additional milk, 1 teaspoon at a time, until smooth and consistency of thick syrup.
• To make the Easy Vanilla Glaze, spoon frosting from container into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
• Spread glaze over top of cake. Store cake loosely covered at room temperature.

CHEF JOHN'S HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
• Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
• Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
• Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
• Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
• Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
• Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
• Place in the refrigerator to chill for 1 hour.
• Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
• Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
• Place cooled hummingbird on top of cake and decorate with edible flowers.

HUMMINGBIRD CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.