Hummingbird Cake

Hummingbird Cake is a lacto ovo vegetarian recipe with 8 servings. For $1.98 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 57g of fat, and a total of 1246 calories. 7 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour. Only a few people really liked this side dish. It is brought to you by Bunky Cooks. A mixture of vanillan extract, bananas, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 35%, this dish is rather bad. Try Hummingbird Cake, Hummingbird Cake, and Hummingbird Cake for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For cake:Preheat oven to 350 degrees. Grease and line three 9-inch cake pans with parchment paper (on the bottoms). Grease the paper and then lightly flour the pans. In a large bowl, combine the first 5 ingredients. Then add the eggs and oil, stirring by hand until just until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas and combine thoroughly. The batter will be thick.Pour batter into the prepared cake pans. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove and cool the cakes in the pans on wire racks 10 minutes. Remove the cakes from the pans, and cool completely on wire racks.For Cream Cheese Frosting:In a large bowl, add cream cheese and butter and blend together with a hand mixer, just until combined. Add powdered sugar and beat on low until sugar is blended in and the mixture is smooth and a spreading consistency. Add vanilla and combine again. If desired, you can add a little more sifted powdered sugar to make a stiffer frosting.Spread Cream Cheese Frosting between layers and on top and sides of cake and then sprinkle the top of the cake with 1/2 cup chopped pecans. Store cake in the refrigerator.

 

Step by step:

1. For cake:Preheat oven to 350 degrees. Grease and line three 9-inch cake pans with parchment paper (on the bottoms). Grease the paper and then lightly flour the pans. In a large bowl, combine the first 5 ingredients. Then add the eggs and oil, stirring by hand until just until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas and combine thoroughly. The batter will be thick.

2. Pour batter into the prepared cake pans.

3. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

4. Remove and cool the cakes in the pans on wire racks 10 minutes.

5. Remove the cakes from the pans, and cool completely on wire racks.For Cream Cheese Frosting:In a large bowl, add cream cheese and butter and blend together with a hand mixer, just until combined.

6. Add powdered sugar and beat on low until sugar is blended in and the mixture is smooth and a spreading consistency.

7. Add vanilla and combine again. If desired, you can add a little more sifted powdered sugar to make a stiffer frosting.

8. Spread Cream Cheese Frosting between layers and on top and sides of cake and then sprinkle the top of the cake with 1/2 cup chopped pecans. Store cake in the refrigerator.

Nutrition Information:

covered percent of daily need

 

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