Easy Hummingbird Cake Using Box Cake Mix Food

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.

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.

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 DUMP CAKE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving juice. Remove 2 Tbsp. juice; reserve for later use. Pour remaining juice into 13x9-inch baking dish sprayed with cooking spray. Add drained pineapple; mix well.
• Reserve 1/2 banana for later use. Chop remaining bananas; place over pineapple. Sprinkle with dry cake mix, then nuts. Drizzle with milk.
• Bake 30 to 35 min. or until lightly browned. Cool 10 min.
• Beat Neufchatel, sugar and reserved pineapple juice with mixer until blended. Cut reserved banana half into 12 slices. Cut cake into 12 pieces.
• Serve cake pieces topped with Neufchatel mixture and banana slices, adding about 1-1/2 tsp. Neufchatel mixture and 1 banana slice to each cake piece.