Hummingbird Cake Recipe By Mammy’S Cupboard Restaurant In Recipe

Name: Hummingbird Cake Recipe By Mammy’S Cupboard Restaurant In
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 3 teaspoons butter, softened; 3 cups flour; 3 tablespoons flour; 2 cups sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 1/2 cups vegetable oil; 3 eggs, well beaten; 6 ripe bananas, peeled and coarsely mashed; 1 cup crushed pineapple; 1 cup sweetened flaked coconut; 1 cup chopped pecans; 1 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 teaspoon coconut extract; FOR THE FROSTING; 14 ounces cream cheese; 8 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 teaspoon coconut extract; 6 cups confectioners' sugar, sifted

Servings: persons

FOR THE CAKE
3 teaspoons butter, softened
3 cups flour
3 tablespoons flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups vegetable oil
3 eggs, well beaten
6 ripe bananas, peeled and coarsely mashed
1 cup crushed pineapple
1 cup sweetened flaked coconut
1 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
FOR THE FROSTING
14 ounces cream cheese
8 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon coconut extract
6 cups confectioners' sugar, sifted

1
["1. For the cake: Preheat oven to 350u00b0. Grease each of three 9"" round cake pans with 1 teaspoons of the butter, dust each with 1 tablespoons of the flour, tapping out excess, and set aside.", "2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25-30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.", "2. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.", "3. Assemble and frost cake, spreading 1 1/2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely."]

3758

kcal

Calories

179

Fat

530

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CAKE, 3 teaspoons butter, softened, 3 cups flour, 3 tablespoons flour, and more.

Yes, Hummingbird Cake Recipe By Mammy’S Cupboard Restaurant In falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cake Recipe By Mammy’S Cupboard Restaurant In

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