↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Cook Time:55 min
Level: Easy
Yield: 10 to 12 servings
CloseTimes:Prep50 min Inactive Prep20 min Cook55 min Total:2 hr 5 min Recipe Tools:
Print Recipe
Get Card
Save Recipe
xSelect a Card Size
CARD3x5 card CARD4x6 card xAdd To My Recipe Box
Add To
Select Folder: All My RecipesAll My RecipesSelect Folder:All My Recipes Or Create New Folder
Please limit to 20 characters
Adding Recipe
Add Or Do Not Add
Success
This recipe was added to your Folder_Name folder.
Ingredients
Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
For the Frosting:
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Directions
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
serves 10 to 12
view more member recipes
Hummingbird Cake
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Cook Time:55 min
Level: Easy
Yield: 10 to 12 servings
CloseTimes:Prep50 min Inactive Prep20 min Cook55 min Total:2 hr 5 min Recipe Tools:
Print Recipe
Get Card
Save Recipe
xSelect a Card Size
CARD3x5 card CARD4x6 card xAdd To My Recipe Box
Add To
Select Folder: All My RecipesAll My RecipesSelect Folder:All My Recipes Or Create New Folder
Please limit to 20 characters
Adding Recipe
Add Or Do Not Add
Success
This recipe was added to your Folder_Name folder.
Ingredients
Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
For the Frosting:
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Directions
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
serves 10 to 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hummingbird Cake
by ladygator
3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 3 eggs, beaten 1 1/2 cups cooking oil 1 1/2 teaspoons vanilla extract 1 (8 ounce) can crushed
by ladygator
3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 3 eggs, beaten 1 1/2 cups cooking oil 1 1/2 teaspoons vanilla extract 1 (8 ounce) can crushed
Hummingbird Bundt Cake
by sgre52160
For the cake: 1 & 1/2 cups chopped pecans, toasted (divided) 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 large eggs, l
by sgre52160
For the cake: 1 & 1/2 cups chopped pecans, toasted (divided) 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 large eggs, l
Hummingbird Muffins
by sgre52160
1 (18.25-oz) pkg yellow cake mix 1/3 c vegetable oil 1 (8-oz) can crushed pineapple, well drained with juice reserved 3 eggs 1 t ground cinnamon 1 ripe banana, cut up 3/4 c chopped walnuts, divi
by sgre52160
1 (18.25-oz) pkg yellow cake mix 1/3 c vegetable oil 1 (8-oz) can crushed pineapple, well drained with juice reserved 3 eggs 1 t ground cinnamon 1 ripe banana, cut up 3/4 c chopped walnuts, divi
Hummingbird Cupcakes
by suemunzlinger
Ingredients For the cupcakes: 2 cups all-purpose flour 1/2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 12 tbsp. unsalted butter, melted and cooled 1 1/4 tsp. vanilla extract 1
by suemunzlinger
Ingredients For the cupcakes: 2 cups all-purpose flour 1/2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 12 tbsp. unsalted butter, melted and cooled 1 1/4 tsp. vanilla extract 1
Hummingbird Oatmeal Cookies
by sgre52160
2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup butter, softened 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract
by sgre52160
2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup butter, softened 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract
view more member recipes