Potluck Hummingbird Cake Recipe
Description:
Indulge in the heavenly flavors of this Potluck Hummingbird Cake, a delightful creation adapted from the renowned “cake mix doctor.” This cake boasts a dense, flavorful texture, making it the perfect choice for any occasion. Utilize those leftover bananas to whip up this masterpiece and treat yourself to a slice of pure bliss!
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Recipe Category: Dessert
- Keywords: Potluck, Weeknight, For Large Groups, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 425.2
- Fat Content: 23.5g
- Saturated Fat Content: 7.8g
- Cholesterol Content: 58.4mg
- Sodium Content: 298.2mg
- Carbohydrate Content: 51.7g
- Fiber Content: 1.1g
- Sugar Content: 39.1g
- Protein Content: 3.7g
Ingredients:
- 1 ripe banana
- 1 jar maraschino cherries
- 1 cup water
- 1 package yellow cake mix
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped pecans
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 3 3/4 cups powdered sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350 degrees Fahrenheit. If you haven’t toasted the pecans yet, place them in a single layer on a baking sheet and toast in the preheating oven for 5-6 minutes or until fragrant. |
| 2 | Grease and flour a 12-cup bundt pan, ensuring even coverage to prevent sticking. |
| 3 | In a large mixing bowl, combine the cake mix, pineapple with juice, mashed bananas, water, vegetable oil, eggs, vanilla extract, and ground cinnamon. Mix on low speed for 1 minute until ingredients are incorporated. |
| 4 | Scrape down the sides of the bowl, then mix at medium speed for an additional 2 minutes until the batter is smooth and well combined. |
| 5 | Gently fold in the maraschino cherries and 1/2 cup of chopped pecans until evenly distributed throughout the batter. The batter will be thick and the fruits well blended. |
| 6 | Pour the batter into the prepared bundt pan, spreading it evenly. |
| 7 | Bake the cake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden and springs back when lightly touched. |
| 8 | Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes. |
| 9 | After cooling, invert the bundt pan onto a wire rack and allow the cake to cool completely before frosting. |
| 10 | To prepare the cream cheese frosting, in a separate mixing bowl, beat the cream cheese and unsalted butter on low speed for 30 seconds until smooth. |
| 11 | Gradually add the powdered sugar, continuing to beat on low speed until well blended. |
| 12 | Stir in the vanilla extract, then increase the mixer speed to medium and beat for an additional 1 minute until the frosting is light and fluffy. |
| 13 | Frost the cooled cake generously with the cream cheese frosting, ensuring even coverage over the top and sides. |
| 14 | Sprinkle the remaining 1/2 cup of chopped pecans over the frosted cake for an extra crunchy and nutty finish. |
| 15 | Store the cake in the refrigerator for up to one week, ensuring it’s covered to maintain freshness. |
| 16 | Alternatively, the cake can be frozen for up to 6 months. Simply thaw it overnight in the refrigerator before serving for a delicious treat anytime. |
Indulge in the decadent flavors of this Potluck Hummingbird Cake, perfect for gatherings, potlucks, or simply satisfying your sweet cravings. Enjoy the rich blend of bananas, cherries, and pecans, beautifully complemented by the creamy cream cheese frosting. It’s a slice of paradise in every bite! 🍰🍌🍒
