Hummingbird Cake Recipe


3 cups/750 mL all-purpose flour
2 cups/500 mL sugar
1 tsp/5 mL baking soda
1 tsp/5 mL salt
1 tsp/5 mL Watkins Pure Ground Cinnamon
3 eggs, beaten
1 cup/250 mL vegetable oil
1-1/2 tsp/7.5 mL Watkins Vanilla Extract
1 tsp/5 mL Watkins Butter Extract
1 can (8 oz/227 g) crushed pineapple, undrained
1 cup/250 mL chopped pecans
2 cups/500 mL chopped bananas 
1/2 cup/125 mL chopped pecans


1 package (8 oz/227 g) cream cheese, softened
1/2 cup/125 mL butter or margarine, softened
3-1/2 cups/875 mL powdered sugar
1 tsp/5 mL Watkins Vanilla Extract
Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.

Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy.

Makes 12 servings.

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White Cupcakes Supreme

White Cupcakes Supreme
This lightly sweet recipe is perfect as a spring treat. Uses Watkins Double-Strength Imitation Clear Vanilla 

White Cupcakes

Baking Powder add a gourmet touch to this recipe.

3 cups/750 mL sifted cake flour
1 tbsp./15 mL  Baking Powder
1/2 tsp./2.5 mL salt
1/4 tsp./1.2 mL baking soda
1/2 cup/125 mL butter
1-1/4 cups/300 mL sugar
4 large eggs
1/2 cup/125 mL vegetable oil
2/3 cup/160 mL milk
2 tsp./10 mL Watkins Double-Strength Imitation Clear Vanilla

Simple Syrup
1/2 cup/125 mL sugar
1/2 cup/125 mL water
1 tsp./5 mL Watkins Double-Strength Imitation Clear Vanilla

Combine flour, baking powder, salt and soda. Set aside. In mixing bowl, cream butter at medium speed, gradually add sugar and eggs. Alternately add oil, milk with flour mixture, fold in vanilla. Pour batter into 3 (12 cup) muffin pans with paper liners. Bake at 350°F/180°C for 15 to 20 minutes or until cakes test done. Cool in pans 10 minutes.
Remove from pans and cool completely.

Simple Syrup

Bring sugar and water to a boil, remove from heat, stir in vanilla extract.
Pour over cupcakes and garnish with fresh berries.

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Enter to Win FREE Watkins Products -No Purchase Necessary to enter or to Win!