Time 1h5m Yield 14 servings. Number Of Ingredients 20 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.
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.
Number Of Ingredients 17 Steps:
Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
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.
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.
Yield Makes one 9-inch layer cake Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes. Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using). With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)
Time 3h20m Yield 12 Number Of Ingredients 17 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.
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!
Time 3h40m Yield Makes one 8-inch layer cake Number Of Ingredients 18 Steps:
For the Cake: Preheat oven to 350°F. Brush two 8-by-2-inch round cake pans with oil. Line bottoms with parchment rounds; brush with oil. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt to thoroughly combine. In another bowl, whisk together oil, granulated sugar, eggs, vanilla, and pineapple. Stir wet mixture into flour mixture just until no dry flour remains (if you overmix, the cake will be tough). Fold in carrots and coconut. Divide mixture evenly between prepared pans, smoothing tops. Bake until cakes are puffed slightly and golden, and a tester inserted into centers comes out clean, 35 to 40 minutes. Let cool in pans on a wire rack 20 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. For the Frosting: In a bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually add confectioners’ sugar so it incorporates evenly and continue mixing until smooth. Beat in vanilla. To Assemble: Split cakes in half horizontally with a long, thin-bladed knife to create 4 layers. For an evenly stacked cake, place a bottom layer, bottom-side down, on a cake plate with edges lined with parchment strips (to catch excess frosting). Spread a scant 1 cup frosting over it. Place a top layer, top-side down, over frosting. Spread with a scant 1 cup frosting. Repeat with second top layer and more frosting. Stack last layer on top, bottom-side up. Spread a thin layer of frosting over top and sides of cake to create the “crumb coat,” which prevents crumbs from getting into the final frosting layer. Refrigerate remaining frosting and cake until crumb coat is firm, 20 minutes. Smooth remaining frosting evenly over cake with an offset spatula. Refrigerate at least 30 minutes and up to 2 days. Press pecans evenly into bottom third of frosting. Pull away parchment; discard. Top with candied carrot curls.
Time 1h Yield 12 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch cake pans. Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Beat in eggs, oil, and vanilla extract. Stir in bananas, pecans, and pineapple. Divide batter among the prepared pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely. Make frosting while cake layers are cooling. Combine cream cheese and butter in a bowl; beat with an electric mixer until creamy. Add powdered sugar and vanilla extract; mix until creamy. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Time 1h55m Yield 15 Number Of Ingredients 11 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.
Time 1h10m Yield 1 two layer cake, 7 serving(s) Number Of Ingredients 11 Steps:
Sift all dry ingredients. Set aside. Beat eggs,add oil and vanilla. Add dry ingredients and beat about 2 minutes. Add bananas,pineapple,nuts and fold in with a fork–don’t beat. Bake 50 minutes at 350 degrees.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat the oven to 325^F. Generously coat a Bundt pan with nonstick spray. In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract. In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans. Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan. Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely. In a small bowl, whisk together the confectioners’ sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.
Yield 14 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
Time 1h15m Yield 1 cake, 24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Mix applesauce and baking soda together. Add eggs and sugars. mixing well. Add chopped bananas, pineapple with juice, and vanilla. Sift together flour and cinnamon and stir into batter. Add chopped nuts. Pour into 13 x 9 pan sprayed with Pam and floured lightly. Bake for one hour, and test for doneness by inserting a toothpick into center of cake. If it comes out ‘clean’, it’s done!
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.
