Hummingbird Cake(4-H Champion)
A moist, flavorful Hummingbird Cake featuring bananas, pineapple, and pecans, perfect for celebrations or gatherings, with a rich, sweet, and nutty profile that delights.
Ingredients
Instructions
- Combine flour, sugar, baking soda, salt, and vanilla in a large mixing bowl.
- Add beaten eggs and vegetable oil, stirring until all dry ingredients are moistened. Do not beat.
- Stir in drained crushed pineapple, 1 cup chopped pecans, and mashed bananas.
- Spoon batter into 3 greased 9-inch round cake pans.
- Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes; then remove from pans and cool completely.
- Spread frosting between layers, on top, and on the sides of the cake.
- Sprinkle 1/2 cup chopped pecans on top.
Tips & Substitutions
For a lighter cake, you can substitute half of the vegetable oil with unsweetened applesauce. If you don't have pecans, walnuts can be used as a substitute. Ensure the bananas are very ripe for the best flavor and moisture. Mixing the batter gently will help keep the cake fluffy. For added flavor, consider incorporating a teaspoon of cinnamon into the dry ingredients.
Serving Suggestions
Serve Hummingbird Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with Peaches And Cream Punch for a refreshing beverage option. This cake makes an excellent centerpiece for celebrations and can be complemented by a light salad or fruit platter for a balanced meal.
Storage & Reheating
Store leftover Hummingbird Cake in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds, just until warmed through, ensuring the frosting doesn’t melt excessively.
Nutrition & Diet Analysis (per serving)
Each serving of Hummingbird Cake(4-H Champion) contains roughly 482 calories, with 5g protein, 41g carbohydrates, and 24g fat. It is an excellent source of vitamin C (26% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 843mg per serving (37% 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?
Yes, you can bake the cake layers ahead of time. Once cooled, wrap each layer tightly in plastic wrap and store in the refrigerator for up to three days. Frost just before serving to maintain freshness.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the sugar by half a cup. Additionally, using ripe bananas will naturally add sweetness, so ensure they are very ripe for the best flavor balance.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon for the right texture. Otherwise, follow the recipe as directed.
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).