Recipe of Calamansi Cake Recipe

Humdinger Cake

6 sachets of the san isidro calamansi extract.

Recipe Summary Humdinger Cake

Very much like the hummingbird cakes, this recipe starts with a Betty Crocker® cake mix for a quick and easy, moist, and tasty dessert. Garnish with pecan halves or coconut.

Ingredients | Calamansi Cake Recipe

½ cup butter, softened

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)

3 eggs

½ cup water

1 (8 ounce) can crushed pineapple with juice

2 large very ripe bananas, mashed

1 cup chopped pecans (Optional)

1 cup shredded coconut (Optional)

1 (16 ounce) container cream cheese frosting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Beat butter in a bowl using an electric mixer until light and fluffy. Add cake mix, eggs, and water; mix until batter is just combined. Stir pineapple and bananas into batter. Fold pecans and coconut into batter; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Cool cake in the dish for 10 minutes before turning onto a wire rack to cool completely, about 30 minutes.

Spread cream cheese frosting over cooled cake.

I baked the cake in a round 12-inch pan and iced the sides as well as the top. Can also bake in two layers, if desired.

Info | Calamansi Cake Recipe

prep: 15 mins cook: 35 mins additional: 40 mins total: 1 hr 30 mins Servings: 20 Yield: 20 servings

TAG : Humdinger Cake

Desserts, Fruit Dessert Recipes, Banana Dessert Recipes,