how to make a hummingbird cake
Let me start by telling you that this hummingbird cake is not something to be made days in advance. It is a cake that should be made the day of the event, unless you can refrigerate it. And it is so delicious.
I think the first sign of Spring is when the hummingbirds are back. Then you know warm weather is here to stay. This is a great recipe to serve at holidays like Easter as well as Summer parties.
1 box yellow cake mix
1 small package vanilla instant pudding mix
3/4 cup water
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 ripe mashed banana
1 8-ounce package cream cheese, softened
1/2 cup confectioners’ sugar
1 – (16-ounce container of whipped topping, thawed
1 – 6-ounce jar red maraschino cherries, drained and chopped, reserving 1 tablespoon reserved for garnish
1 – 8-ounce can crushed pineapple, well drained
1 cup chopped pecans, reserving 2 tablespoons for garnish
Preheat your oven to 350F while making the batter.
In a large bowl, add the cake mix, pudding, water, eggs, cinnamon and vegetable oil. Mix with a mixer until well incorporated.
If you haven’t already, mash the banana with a fork and add the banana into the batter.
Spray the round cake pans with cooking oil and divide the batter into equal parts (as best you can), and place in the oven. Bake for 25-30 minutes or until done.
Once done baking, allow to cool. You will want to cut each circle in half, so there are 4 pieces.
Mix the soft cream cheese and sugar until mixed.
You can then add the whipped cream and incorporate.
Add the chopped cherries, nuts and well drained pineapple.
As a personal preference, I put the frosting in the refrigerator for 30 minutes to cool.
Take a piece of the cake and lay it cut side up. Spread 1/4 of the frosting mix, getting it to the edge of the cake.
Repeat this 2 more times with the layers of cake.
I use a rounded top piece for the top piece and place it baked side up and cover it with frosting.
Garnish the top with cherries and nuts. Serve and enjoy!
Have you made this before and what differences are in your recipe? I would like this into form next time with my changes.