Hummingbird Cake With Frosting
A moist, flavorful hummingbird cake with bananas, pineapple, and pecans, topped with frosting—perfect for gatherings and those who enjoy tropical-inspired desserts.
Ingredients
Instructions
- Mix together flour, sugar, baking soda, salt, and cinnamon.
- Add eggs and oil; stir until moistened.
- Add bananas, pineapple (with juice), pecans, and vanilla; stir well.
- Pour the batter into three greased and floured 9-inch round pans.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour to achieve a finer crumb. You can substitute the crushed pineapple with applesauce for a different flavor profile. Make sure to thoroughly mix the wet and dry ingredients without overmixing to keep the cake moist. For added flavor, consider incorporating a pinch of nutmeg alongside the cinnamon.
Serving Suggestions
This Hummingbird Cake is delightful on its own, but you can elevate the experience by pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Frosted Chocolate Cookies for a dessert platter.
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 can last up to a week. To reheat, place a slice in the microwave for 10-15 seconds, just until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Hummingbird Cake With Frosting contains roughly 446 calories, with 5g protein, 43g carbohydrates, and 20g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 478mg per serving (21% 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 make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it to maintain its freshness and moisture.
What can I use instead of pecans?
If you have nut allergies or prefer not to use nuts, you can omit the pecans entirely or substitute them with pumpkin seeds or sunflower seeds for a crunchy texture without the nuts.
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 moist crumbs, the cake is ready. Be sure not to overbake to keep it moist and tender.
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).