Hummingbird Cake

Name: Hummingbird Cake
Prep time: 20 min
Cook time: 30 min
Yield: 16
Cuisine: Deep South,
Ingredients: 1 package (2-layer size) yellow cake mix; 2 medium ripe bananas mashed; 1 can (8 oz) crushed pineapple undrained; 4 eggs; 1 tbsp McCormick® Cinnamon, Ground; 2 tsps McCormick® Pure Vanilla Extract; 1/2 tsp McCormick® Pure Lemon Extract; 1 package (8 oz) cream cheese softened; 1/2 cup (1 stick) butter softened; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 oz) confectioners’ sugar; 1 to 2 tablespoons milk; 5 drops McCormick® Yellow Food Color; 1/2 cup chopped pecans; 1 cup sweetened flaked coconut; 1 drop Blue Food Color from McCormick® Assorted Food Colors & Egg Dye

A traditional southern treat, Hummingbird Cake combines the sweet flavors of banana and pineapple with cinnamon. Topped with a decadent cream cheese frosting, this moist, melt-in-your-mouth cake makes for an Easter-worthy dessert. Photo credit: Amanda Rettke from I Am Baker.... Read More Read Less

20m

PREP TIME

30m

COOK TIME

387

CALORIES

16

INGREDIENTS

Servings: 16

Ingredients

Cake
1 package (2-layer size) yellow cake mix
2 medium ripe bananas, mashed
1 can (8 ounces) crushed pineapple, undrained
4 eggs
1 tablespoon McCormick® Ground Cinnamon
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1/2 teaspoon McCormick® Pure Lemon Extract
Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar
1 to 2 tablespoons milk
5 drops McCormick® Yellow Food Color
1/2 cup chopped pecans
1 cup sweetened flaked coconut
1 drop Blue Food Color from McCormick® Assorted Food Colors & Egg Dye

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Cake, beat all cake ingredients in large bowl with electric mixer on low speed 30 seconds or until just moistened, scraping sides of bowl occasionally. Beat on medium speed 2 minutes. Pour batter into 2 greased 9-inch round cake pans.
2 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert cakes onto wire racks. Turn layers right side up and cool completely.
3 For the Frosting, beat cream cheese, butter and vanilla in large bowl on medium speed until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Beat in milk, a little at a time, until desired consistency. Stir in yellow food color until evenly blended. Mix 1 cup of the frosting and pecans in another bowl until well blended. Set aside.
4 Place one cooled cake layer on serving platter. Spread pecan frosting evenly on top of first cake layer. Top with second cake layer. Frost top and side of cake with remaining cream cheese frosting.
5 To make a hummingbird shape on the cake, place coconut in large resealable plastic bag. Add blue food color to coconut in bag; shake until coconut is evenly tinted. Place a hummingbird cookie cutter on freshly frosted cake. Sprinkle about 1/4 cup of the blue coconut inside cookie cutter. Remove cookie cutter.