Easy Hummingbird Cake From A Boxed Cake Mix Food

EASY HUMMINGBIRD CAKE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; sprinkle with remaining nuts.

CAKE MIX HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350. Spray 2 (8-inch) round cake pans with cooking spray.** Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
• Drain the pineapple through a fine sieve into a glass measuring cup or a small bowl. Press with a spatula to extract as much of the juice as possible. Measure the liquid and add water (or pour out juice), if necessary, to make 1/2 cup of liquid.
• In a large bowl combine the drained pineapple, the pineapple liquid, and the remaining ingredients EXCEPT the pecans. Beat with an electric mixer on medium for about 2 minutes, until the batter is smooth.
• Scrape down the sides and bottom of the bowl and beat again for a few seconds. Use a rubber spatula to stir in the pecans.
• Divide batter between the prepared cake pans and bake for 28 to 38 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Cool cake layers in the pans for 20 minutes, then carefully remove to a wire rack to cool completely before frosting.
• Beat the butter and cream cheese in a medium mixing bowl until smooth. Add the vanilla, salt, 4 cups powdered sugar, and 1 tablespoon of milk.
• Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable consistency.
• Trim your cake layers if they have domed. Set one cake layer on a cake stand or cardboard cake circle and top with about 3/4 cup of frosting.
• Top with the second cake layer and frost with remaining frosting. If desired, sprinkle chopped pecans over the top or press them into the sides of the cake. Serve.
• Uneaten cake can be stored in the fridge, covered, for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.

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.

HUMMINGBIRD CAKE

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 USING BOX CAKE MIX

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans or spray with a cooking spray that has flour in it. I use Baker's Joy.
• In a large bowl using an electric hand mixer, mix together dry cake mix, crushed pineapple with juice, mashed bananas, milk/water, butter/oil, eggs, vanilla extract and cinnamon for 1 minute. Scrape down sides of bowl and add in nuts (optional) Mix for and additional 2 minutes.
• Evenly distribute cake batter into the 2 cake pans. Bake until golden brown 23-28 minutes. Test with a toothpick in center of cakes, should come out clean.
• Cool cakes in pans for 10 minutes on wire rack. Invert the cakes from pans onto wire racks and cool completely.
• Once cakes are cool make the cream cheese frosting. In a medium bowl using an electric hand mixer, cream together cream cheese and butter on low setting for 1 minute until combined. Add in powdered sugar a little at a time until well incorporated. Add in vanilla and increase speed to medium and blend until fluffy.
• Place a dab of frosting on the center of serving plate. Place 1 cake top side down onto frosting. (The frosting will help hold cake in place.) Using 1/3 of the frosting, place in center of cake and smooth out evenly. Place 2nd cake top side down on top of filling. Using the rest of the frosting, ice the top and sides of cake.
• Sprinkle chopped nuts around sides and top of cake, or use whole nuts to decorate. Your choice. Enjoy.
• Put small squares of parchment paper along the edges of the small dab of frosting before putting cake onto serving plate. This will help keep your plate clean as you are frosting the cakes. Once cake is frosted pull out the parchment squares for a clean look.

HUMMINGBIRD POUND CAKE

Steps:

• Heat oven to 325°F.
• Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
• Pour into greased and floured 12-inch fluted tube pan.
• Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.

PREACHER CAKE

Steps:

• Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
• Stir in the chopped pecans.
• Pour the cake batter into the prepared pan.
• Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
• Allow the cake to cool.
• To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
• Spread the frosting on the cooled cake.
• Sprinkle with pecans.
• Store in an airtight container.

HUMMINGBIRD SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 X 13-inch baking pan.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• Add bananas, pineapple, oil, eggs, coconut, and vanilla. Stir with a wooden spoon until combined. Some lumps are okay. Spread batter into the prepared pan.
• Bake 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool cake completely in pan on a wire rack before frosting.
• Make the frosting. In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy. Add vanilla and powdered sugar. Beat on medium speed until fluffy. Taste and add a pinch of salt if frosting is too sweet.
• Spread frosting in a thick layer on cooled cake. Slice and serve.

HUMMINGBIRD CAKE

Steps:

• Cake:
• Preheat oven to 300 degrees F
• On a baking sheet, spread pecans in an even layer
• Toast for 8-10 minutes
• Remove from oven and set aside
• Increase oven heat to 350 degrees F
• Grease and flour 3 - 9 inch cake pans
• In a large bowl, whisk together flour, salt, baking soda and cinnamon
• In a medium bowl, blend together the sugar and oil until smooth
• Slightly beat eggs in a small bowl
• Whisk eggs into sugar mixture until well combined
• Add mashed bananas, pineapple and vanilla to egg mixture until well combined
• Fold in pecans
• Gradually add flour mixture until mixture is smooth and well combined
• Divide batter into cake pans evenly
• Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
• Cool completely on wire racks
• Remove from pans and frost with cream cheese frosting
• Serve
• Store leftovers in refrigerator
• Frosting:
• In a large mixing bowl add cream cheese, and beat until smooth
• Add in butter, an beat butter until smooth
• Gradually add powdered sugar, mixing in between each addition
• Beat until smooth
• Beat in vanilla until smooth
• Frost cake, putting a nice thick layer of frosting in between each cake layer.
• Store leftovers in refrigerator for up to 3-4 days in a covered container