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    You are in: Home / Recipes / Tropical Hummingbird Cake Recipe
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    Tropical Hummingbird Cake

    1/1 Photo of Tropical Hummingbird Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    HOUSEMANAGER (Charlene)'s Note:

    Tropical Hummingbird Cake

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    For the Cake

    • vegetable shortening, for greasing the pans
    • flour, for dusting the pans
    • 1 (18 1/4 ounce) package pudding-enhanced yellow cake mix
    • 1 (8 ounce) can crushed pineapple in juice, undrained
    • 2 -3 overripe bananas, peeled and mashed (1 cup)
    • 1/2 cup water
    • 1/2 cup vegetable oil (such as canola, corn, safflower, soybean, or sunflower)
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon

    For the Frosting

    Directions:

    1. 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. 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. 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. 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. 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. 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. 7
      STORE frosted cake in fridge.

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    Ratings & Reviews:

    • on August 26, 2002

      25

    • on July 19, 2010

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tropical Hummingbird Cake

    Serving Size: 1 (176 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 604.1
     
    Calories from Fat 318
    52%
    Total Fat 35.3 g
    54%
    Saturated Fat 13.6 g
    68%
    Cholesterol 94.8 mg
    31%
    Sodium 413.5 mg
    17%
    Total Carbohydrate 68.5 g
    22%
    Dietary Fiber 2.3 g
    9%
    Sugars 49.0 g
    196%
    Protein 6.1 g
    12%

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