Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hummingbird poke cake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Hummingbird Cake, with its moist texture and flavoring from pecans, pineapple, and banana, is one of my favorite southern cakes. Usually I make a traditional-style Hummingbird Layer Cake with Cream Cheese Icing, but I was in the mood to make a poke cake, Hummingbird style. I had never eaten a Hummingbird Poke Cake before, but I thought it would be a fun and unique dessert.
Hummingbird Poke Cake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Hummingbird Poke Cake is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook hummingbird poke cake using 25 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Hummingbird Poke Cake:
- Get Cake:
- Get 3 cups flour
- Make ready 1 cup white granulated sugar
- Prepare 3/4 cup brown sugar
- Take 1 tsp baking soda
- Take 2 tsp cinnamon
- Prepare 1 1/4 cup vegetable oil
- Take 3 eggs
- Get 2 tsp vanilla extract
- Get 4 medium ripe bananas
- Get 225 g crushed pineapple with juice
- Prepare 100 g chopped walnuts
- Take Sweet Sauce:
- Take 1 can condensed milk
- Get 1 cup crushed pineapples juice squeezed out
- Prepare 1 tsp cinnamon
- Make ready 1/2 cup Orley Whip
- Make ready 2 tubs cream cheese softened
- Prepare Frosting:
- Take 1/2 cup unsalted butter softened
- Get 1 cup icing sugar
- Take 1 tsp vanilla essence
- Prepare 1 tsp cinnamon
- Get 50 g finely chopped walnuts
- Prepare 50 g chopped pecans for topping of the cake
To toast pecans, sprinkle in ungreased heavy skillet. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it's the taste that really keeps us coming back. Soft, moist, super easy hummingbird cake that makes a beautiful spring and summer dessert.
Steps to make Hummingbird Poke Cake:
- Preheat the oven to 180C and grease a 9x13 casserole dish.
- Combine flour, white and brown sugars, baking soda, walnuts, and cinnamon in a large mixing bowl.
- In a separate bowl, whisk together oil, eggs, vanilla essance, crushed pineapple and mashed bananas. Whisk until all combined.
- Pour wet ingredients into the dry ingredients. Mix until smooth.
- Pour cake batter into the prepared dish and spread it evenly. Bake for 40 minutes.
- While the cake is baking, make the sweet sauce. In a mixing bowl, whisk together condensed milk, pineapple, cinnamon and Orley Whip.
- Let the cake cool for about 10 minutes. Poke holes (pencil thickness) all over the cake.
- Evenly, pour sweet sauce all over the cake. Let it seep in and cool completely before frosting.
- To make the frosting, beat together the butter and cream cheese and then the icing sugar, cinnamon and vanilla essence until the frosting is light, smooth and fluffy.
- Once the cake is cooled, evenly frost the cake all over and add the chopped walnuts all over the top of the frosted cake.
This version of a Hummingbird cake is so easy, it's made into a poke cake and made extra moist from a layer of sweet, creamy sauce. I love hummingbird cake, and this recipe is a winner! I've made Art Smith's version too, and this is just as good. I made this for an Easter brunch. I put the nuts in the pan before baking and they got embedded into.
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