Dr. Bird Cake(Hummingbird Cake)
Hummingbird Cake is a moist, flavorful dessert with bananas, pineapple, and nuts, perfect for gatherings or a sweet treat that appeals to all ages.
Ingredients
Instructions
- Combine all dry ingredients in a bowl.
- Add eggs and cooking oil and stir by hand until well mixed.
- Stir in vanilla, crushed pineapple, diced bananas, and nuts (if using).
- Pour the batter into a greased and floured pan.
- Bake at 350°F (175°C) for 25-30 minutes, or 40-45 minutes if using a bundt pan.
- Allow the cake to cool before applying your choice of icing.
Tips & Substitutions
To enhance the flavor of your Dr. Bird Cake, consider using ripe bananas for extra sweetness. If you prefer a lighter cake, you can substitute half of the cooking oil with unsweetened applesauce. For a nut-free version, simply omit the nuts or replace them with sunflower seeds for a crunch. Don't forget to check the cake's doneness using a toothpick before removing it from the oven.
Serving Suggestions
This cake is delightful served plain or topped with cream cheese frosting for an indulgent treat. For an added touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Peach Cream Salad as a refreshing side dish. Enjoy it alongside a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover Dr. Bird Cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds or until warm. This cake also freezes well; wrap it tightly in plastic wrap and store it in a freezer-safe container for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Dr. Bird Cake(Hummingbird Cake) contains roughly 611 calories, with 2g protein, 38g carbohydrates, and 44g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 743mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this cake?
Yes, you can experiment with different fruits such as mango or shredded coconut. Just ensure that the fruit is well-drained if using canned versions, like pineapple, to avoid excess moisture in the batter.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking and check every few minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely, then wrap it in plastic wrap to keep it fresh. When ready to serve, you can frost it or enjoy it plain straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).