Total Time
50mins
Prep 15 mins
Cook 35 mins

Tropical Hummingbird Cake

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. STORE frosted cake in fridge.
Most Helpful

2 5

WOW!! This is one heavy cake this is not a light and fluffy cake Its more like a bread I didnt care for this cake mine seemed under baked but I did bake It 1 hour and 5 min In a bunt pan Thanks For Sharing!