Recipes for "hummingbird cake"

Place the oven rack in the center. Butter and flour three 9-inch round cake pans.

In a large bowl, vigorously whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).

In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).

Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients until just combined (do not over-mix).

Pour the batter into the three prepared cake pans, taking care to divide evenly. Bake for 20 to 25 minutes, or until a toothpick or skewer inserted in the center comes out clean.

Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.

Beat the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on low speed, add the powdered sugar in small amounts until all is incorporated, then add the Cointreau and vanilla and beat until the frosting is light and fluffy.

Note: Do not add the powdered sugar while the mixer is set on high speed, or you will create a snowy mess of sugar all over your kitchen. (Please do not ask me how I know this.)

Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake). Spread frosting evenly over the first layer, then repeat with the second and third layers, then frost the sides.

Sprinkle the top completely with the remaining cup of chopped pecans (toasted or un-toasted). Alternatively, press the chopped pecans onto the sides of the cake and leave the top simply frosted.

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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.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

Combine flour, sugar, salt, cinnamon, and baking soda. Stir in oil and beaten eggs until just moistened.

Stir in vanilla, pineapple with juice, pecans, walnuts, and bananas.

Spoon batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.

Let cakes cool in pans briefly before turning out onto racks to cool completely.

Frost layers, top and sides of cake with your favorite cream cheese frosting. Decorate with pecans.

Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.

Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.

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.

Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.

Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.