Hummingbird Cake Deluxe
Deliciously moist cake with sweet bananas, tangy pineapple, crunchy pecans, and a hint of vanilla—perfect for celebrations or a cozy family dessert.
Ingredients
Instructions
- Combine flour, sugar, baking soda, and salt in a large bowl.
- Add beaten eggs and oil, stirring just until moistened.
- Stir in vanilla extract, crushed pineapple, 1 cup pecans, chopped bananas, and raisins.
- Spoon the batter into three greased and floured 9‑inch cake pans.
- Bake at 350°F for 20 to 30 minutes, then cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Spread frosting between the layers and over the top and sides of the cake.
- Sprinkle the remaining 1/2 cup pecans over the frosted cake.
Tips & Substitutions
For a lighter cake, consider using a mix of whole wheat and all-purpose flour. If you want to reduce sugar, you can substitute part of the sugar with unsweetened applesauce. Make sure to drain the crushed pineapple well to avoid excess moisture in the batter. To enhance the flavor, you might add a pinch of cinnamon or nutmeg. This cake pairs beautifully with a cream cheese frosting for added richness.
Serving Suggestions
Serve slices of Hummingbird Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A fruit salad on the side can provide a refreshing contrast. This cake also makes for a beautiful centerpiece at gatherings, perfect for pairing with other southern desserts like Cherry-Fruit Pie, creating a delightful dessert spread.
Storage & Reheating
Store leftover Hummingbird Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it, where it will last for about a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Hummingbird Cake Deluxe contains roughly 891 calories, with 7g protein, 78g carbohydrates, and 63g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it to ensure the best texture and flavor.
What if I don't have pecans?
If you don't have pecans, you can substitute them with walnuts or even almonds for a different flavor profile. Alternatively, you could omit the nuts entirely if you prefer a nut-free version.
How can I make this cake more moist?
To enhance moisture, make sure to use ripe bananas and ensure the crushed pineapple is well-drained. You might also consider adding a tablespoon of sour cream or yogurt to the batter for extra tenderness.
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).