Making a Hummingbird Cake Tomorrow

[dem in texas]

Have some very ripe bananas and a can of crushed pineapple that need to be used. I found a recipe for the Humming Bird cake made with a yellow cake mix. Sounds easy.

I made this cake from scratch once long ago; I made it as a 3 layer cake. This time I am going to bake it as a sheet cake.
Creamy frosting made with butter, cream cheese and powdered sugar.

[catrose]

1. In Texas? I'm sure I'm close enough to come over.

[sprinkleeninow]

2. On the next flight down! ✈️ 😋

[dweller]

3. Pssst ... UTUSN wanted me to tell you G'nite

but you could yourself … https://democraticunderground.com/10181526409#post8

✌🏻

[sprinkleeninow]

4. I nearly posted a smarty pants entry to his lounge questionnaire but dint.

Laundry calling my name.

Nite all! 🌠🌛

[happybird]

5. Sounds yummy!

[rampartc]

6. low many hummingbirds do you use in the mix?

[trof]

10. 4&20

[Phoenix61]

7. Yum!!!! One of my faves. nt

[dem in texas]

8. Made the cake, it's all Gone

I was disappointed because the bananas overpowered the pineapple. I like the Banana Crunch cake recipe better as a way to use ripe bananas. The Banana Crunch recipe was posted on UD sometime ago. It was a Pillsbury Bake-Off winner. I made some adjustments. Every likes it and it keeps well.

[dem in texas]

9. This recipe is my favorite for using ripe bananas

Banana Crunch Cake
This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973 I revised the recipe - 04/24/2020

Ingredients
1/2 cup all purpose or unbleached flour
1 cup coconut
1 cup rolled oats
3/4 cups firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
3 medium, sliced, very ripe bananas - see my notes
1/2 cup sour cream or plain yogurt
3 eggs
1 tsp vanilla
1 tsp cinnamon
1 (15.5-ounce) package Yellow Cake Mi I used Betty Crocker)

Directions
Heat oven to 350 degrees F. Grease and flour 11 x 17 sheet cake glass dish. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine/butter until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream or yogurt, vanilla, cinnamon and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/2 of batter in greased and floured dish; sprinkle with 1/2 of coconut mixture. Spoon remaining cake batter over coconut mixture, then spoon balance of coconut mixture on top of cake batter.

Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool 1 hour or until completely cooled.

My notes:

1973 cake mix was 18.5 oz, 2019 cake mix is 15.5 oz. So I revised the recipe Used only 3 eggs, added vanilla and cinnamon to recipe. Used plain whole milk yogurt in place of sour cream

Original recipe called for baking in bundt pan. I made a sheet cake about 11 x 17 inches. Poured half of cake batter, then half of crumble mixture, then remaining batter, the last half of crumble mixture on top. Takes about 25 to 30 minutes to bake.

First day is good, second day is better, third day - if any is left is even better (more moist, more banana flavor). Note, made once with 2 small bananas; was not as moist. If bananas are medium, need 3.

This recipe is a keeper!