Tuesday, April 19, 2016

Humming Bird Cake



1 package Yellow Cake Mix (without pudding)
1 package (3.4 oz.) vanilla instant pudding and pie filling
4 eggs
1 can (8 oz.) crushed pineapple, drained; reserve pineapple juice
½ cup vegetable oil
1 tsp. ground cinnamon
½ cup finely chopped pecans
1 medium-size banana, mashed
¼ cup chopped Maraschino cherries

Preheat oven to 350 degrees.  Grease and flour 2 cake pans.  Combine cake mix, pudding mix, eggs, pineapple, juice from the pineapple and enough water to make 1 cup, oil and cinnamon in a large bowl.  Beat with electric mixer at medium speed for 2 minutes.  Add pecans, banana and cherries.  Mix well.  Pour into cake pans.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Cool completely before icing.

Cream Cheese frosting
8 ounces cream cheese softened at room temp
12 cup butter softened at room temp
3 1/2 cups powder sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
3 pineapple slices, well drained and cut into small pieces

In a bowl whip cream cheese and butter until well blended.  Add powdered sugar 1 cup at a time blending well after each addition.  Mix in vanilla. 

Ice the bottom layer and side.  Sprinkle half of the pecans and half of the pineapple over the top.  Add 2nd layer.  Finish icing and sprinkle top with remaining pecans and pineapple.  You can add chopped cherries for more color if wanted.


Comment:  This is a combination of 2 recipes that I found for Humming Bird Cakes.  The 1st one used made a tube cake but I wanted layers.  It also didn't have the added nuts and pecans on top.  Plus its frosting was a drizzle so I found a recipe for a cream cheese frosting I liked and decided to use it.  Another change was the pineapple.  I didn't have a can of crushed but did have a can of slices.  I simply drained it well, crushed and drained again.  I ended up using 4 circle slices for inside the cake and then the 3 slices that I drained and cut into small pieces for my topping.  By using the larger can (20 oz.) of slices I ended up with 1 cup of juice and didn't have to add water.  This sure is a delicious cake!  Moist and full of flavors.
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