HUMMINGBIRD DUMP CAKE
Add some sweetness to your day with our luscious Hummingbird Dump Cake. Each bite is a delight when you serve our Hummingbird Dump Cake topped with a creamy PHILADELPHIA Neufchatel Cheese mixture and banana slices.
Provided by My Food and Family
Categories Cakes
Time 1h5m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
HUMMINGBIRD CAKE RECIPE
This Southern gem boasts three incredibly moist layers flavored with canned pineapple and bananas.
Provided by Pam Lolley
Categories Cakes
Time 2h15m
Number Of Ingredients 17
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
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- 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.
- Photograh by Stephanie Foley
HUMMINGBIRD CAKE
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.
Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g
HUMMINGBIRD CAKE
Provided by Duff Goldman
Categories dessert
Time 2h35m
Yield One 3-layer, 9- or 10-inch round cake
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
- In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
- In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
- Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
- Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
- Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
- In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
- To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.
HUMMINGBIRD CAKE
Provided by Kardea Brown
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
- Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
- Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
- Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
- For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
- Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.
TROPICAL HUMMINGBIRD CAKE
Make and share this Tropical Hummingbird Cake recipe from Food.com.
Provided by HOUSEMANAGER Charle
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
- COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
- BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
- TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don't be concerned if a little skin is left on them; Be careful not to burn your nuts.
- COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
- FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
- STORE frosted cake in fridge.
HUMMINGBIRD CAKE RECIPE BY TASTY
Here's what you need: all purpose flour, nutmeg, ground ginger, cinnamon, baking soda, salt, pecan, ripe bananas, granulated sugar, diced pineapple, canola oil, large eggs, cream cheese, unsalted butter, vanilla extract, salt, powdered sugar, pecan
Provided by Frank Tiu
Categories Desserts
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
- In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
- In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
- Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
- Divide the cake batter between the prepared cake pans.
- Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
- Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
- Release the cakes from the springform pans and remove the parchment paper.
- Add a dollop of frosting to the center of cake stand and line with parchment paper.
- Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
- Decorate the border of the cake with chopped pecans.
- Slice and serve.
- Enjoy!
HUMMINGBIRD CAKE
Make and share this Hummingbird Cake recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h10m
Yield 10-12 slices
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C fan forced.
- Drain pineapple keeping juice for icing.
- In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
- Stir bicarb soda into apple sauce (it will froth) and add to bowl.
- Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
- Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
- Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
- Bake 35- 40 minutes or until firm to touch in the centre.
- Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
- Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
- Spread over top of cake.
- In humid weather it is best to keep this cake refrigerated.
Nutrition Facts : Calories 221.9, Fat 2.6, SaturatedFat 0.3, Sodium 467.6, Carbohydrate 46.7, Fiber 1.6, Sugar 23.3, Protein 3.9
HUMMINGBIRD CAKE IV
This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.
Provided by Deirdre Dee
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 64.5 g, Cholesterol 46.5 mg, Fat 31 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 317.2 mg, Sugar 38.1 g
POTLUCK HUMMINGBIRD CAKE
I love this cake. Adapted from the recipe of the "cake mix doctor" this is a heavy, flavorful, tasty cake. Great way to use us a few leftover bananas! Enjoy...
Provided by LAURIE
Categories Dessert
Time 1h15m
Yield 18-20 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 425.2, Fat 23.5, SaturatedFat 7.8, Cholesterol 58.4, Sodium 298.2, Carbohydrate 51.7, Fiber 1.1, Sugar 39.1, Protein 3.7
HUMMINGBIRD CAKE
This super-simple tropical cake contains a hefty amount of mashed bananas and crushed pineapple. Often associated with the American South, where it is believed to have adopted a cream cheese frosting, it most likely originated in Jamaica, where it was called a Doctor Bird Cake. ("Doctor bird" is the nickname of Jamaica's national bird, the red-billed streamertail hummingbird.) Some say this cake is sweet enough to attract even hummingbirds, while others say the name derives from how bananas, a key ingredient in the cake, resemble the bird's beak. The end result tastes similar to banana bread, but with the moistness and flavor of a spice-filled carrot cake.
Provided by Vallery Lomas
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 19
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.
HUMMINGBIRD CAKE
This is a delicious cake which is very quick and easy to make. If you keep leftover bananas in the freezer, this can be whipped up at a moment's notice. PLEASE NOTE: cooking time indicated is for a bundt pan. The directions also list cooking times for a loaf pan and a layer cake pan.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
- Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
- Break eggs into large mixing bowl. Beat until thick and lemon-colored.
- Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
- Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
- Pour into greased and floured pan(s).
- Place pan(s) on center shelf of oven.
- Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
- Place pan(s) on wire rack for 10 minutes.
- Invert cake onto rack and allow to cool completely.
- For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
- Frost top of cake with cream cheese frosting.
- This freezes well.
Nutrition Facts : Calories 9605.1, Fat 513.9, SaturatedFat 156, Cholesterol 1128.2, Sodium 5929, Carbohydrate 1202.4, Fiber 35.4, Sugar 922.8, Protein 102.3
More about "hummingbird dump cake food"
HUMMINGBIRD DUMP CAKE | BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Calories 368 per serving
HOW TO: MAKE HUMMINGBIRD FOOD - BOB VILA
From bobvila.com
EASY HUMMINGBIRD CAKE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
HUMMINGBIRD CAKE RECIPE | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
HUMMINGBIRD CAKE WITH CARAMEL CREAM CHEESE …
From sugarandsoul.co
HUMMINGBIRD DUMP CAKE RECIPE | EASY DUMP CAKE …
From popsugar.com
Home Country San Francisco
HUMMINGBIRD CAKE {A CAKE MIX RECIPE} - MY CAKE SCHOOL
From mycakeschool.com
HUMMINGBIRD SHEET CAKE - SOUTHERN BITE
From southernbite.com
HUMMINGBIRD DUMP CAKE RECIPE | BETTER HOMES AND …
From bhg.com.au
RESTAURANT STYLE HUMMINGBIRD CAKE - SOUTHERN CLASSIC - CHEF …
From askchefdennis.com
THE EASIEST HUMMINGBIRD FOOD RECIPE TO MAKE AT HOME …
From news.yahoo.com
HUMMINGBIRD CAKE | MRFOOD.COM
From mrfood.com
HUMMINGBIRD CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
OLD FASHIONED HUMMINGBIRD CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
CHEF JOHN'S HUMMINGBIRD CAKE | ALLRECIPES
From allrecipes.com
EXPLORING HUMMINGBIRD CAKE: FACTS, FOLKLORE, AND 8 FUN RECIPES
From delishably.com
THE ULTIMATE HUMMINGBIRD CAKE | MRFOOD.COM
From mrfood.com
WHY DOES EVERYONE LOVE HUMMINGBIRD CAKE? - MARTHA STEWART
From marthastewart.com
HUMMINGBIRD CAKE WITH CAKE MIX - PARNELLTHECHEF
From parnellthechef.com
HUMMINGBIRD CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
SLOW COOKER HUMMINGBIRD CAKE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
HUMMINGBIRD CAKE RECIPE: SOUTHERN LAYER CAKES - UNPEELED …
From unpeeledjournal.com
HUMMINGBIRD BREAKFAST CAKE RECIPE - MAGNOLIA
From magnolia.com
HUMMINGBIRD DUMP CAKE RECIPE USING CAKE MIX
From recipeschoice.com
HUMMINGBIRD DUMP CAKE
From pinterest.ca
EASY HUMMINGBIRD CAKE USING BOX CAKE MIX - CATHERINE'S PLATES
From catherinesplates.com
HUMMINGBIRD DUMP CAKE [VIDEO] | RECIPE [VIDEO] | DUMP CAKE …
From pinterest.com
DELICIOUS HUMMINGBIRD CAKE RECIPE WITH CAKE MIX
From cakedecorist.com
BEST HUMMINGBIRD CAKE RECIPE - HOW TO MAKE HUMMINGBIRD CAKE
From thepioneerwoman.com
HUMMINGBIRD BREAKFAST CAKE — THE RANCH TABLE
From theranchtable.com
EASY HUMMINGBIRD SHEET CAKE - LITTLE BROKEN
From littlebroken.com
HUMMINGBIRD CAKE RECIPE - FOOD.COM
From food.com
HUMMINGBIRD CAKE RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
HUMMINGBIRD CAKE {FRUITY & DELICIOUS} - SPEND WITH PENNIES
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love