Tropical Hummingbird Cake

Submitted by HOUSEMANAGER Charle

"Tropical Hummingbird Cake"

 

• Ready In: 50mins
• Ingredients: 17
• Yields: 1 cake
• Serves: 12

ingredients

• For the Cake

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

• For the Frosting

• 226.79 g package cream cheese, at room temperature
• 118.32 ml butter, at room temperature
• 591.47 ml confectioners' sugar, sifted
• 4.92 ml pure vanilla extract
• 118.29 ml coconut (unsweetened, grated coconut)
• 59.14 ml finely chopped pecans, toasted
• 59.14 ml finely chopped hazelnuts, toasted

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.

Reviews

[MZ Piggy]

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!