Hummingbird cake
Hummingbird cake is known for its moist and flavorful profile, packed with delicious ingredients like ripe bananas, crushed pineapple, chopped pecans, and hints of warm spices. The cake is usually layered and frosted with a creamy cream cheese frosting, which perfectly complements its sweet and fruity flavors.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 ripe bananas mashed
- 1 cup crushed pineapple , (with juice)
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, combine the mashed bananas, crushed pineapple (including the juice), vegetable oil, eggs, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chopped pecans.
- Divide the batter evenly among the prepared cake pans.
- Bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
- Once the cakes have cooled, spread a layer of cream cheese frosting between each cake layer, and frost the top and sides of the cake.
- Optional: You can garnish the cake with additional chopped pecans or a sprinkle of cinnamon if desired.
- Slice, serve, and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 543kcal (27%)Carbohydrates: 103g (34%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 70mg (23%)Sodium: 311mg (14%)Potassium: 330mg (9%)Fiber: 4g (17%)Sugar: 60g (67%)Vitamin A: 153IU (3%)Vitamin C: 7mg (8%)Calcium: 37mg (4%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
