Hummingbird Cake(One Says M-M-M-M At The First Bite)
A moist, flavorful hummingbird cake bursting with bananas, pineapple, pecans, and warm spices, perfect for celebrations or a comforting treat for family and friends.
Ingredients
Instructions
- Combine flour, sugar, soda, salt, and cinnamon in a bowl.
- Stir in eggs only until moistened; do not beat.
- Add vanilla, crushed pineapple, chopped pecans, and chopped bananas; mix well.
- Spoon the batter evenly into three greased 9-inch pans.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Cool in pans for 10 minutes, then remove and cool completely.
- Optional: Allow to sit for 24 hours for better flavor development.
Tips & Substitutions
For extra moisture, consider adding a few tablespoons of sour cream or yogurt to the batter. If you don't have pecans, walnuts or almonds can be used as substitutes. Be careful not to overmix the batter after adding the wet ingredients; this will ensure a tender crumb. Allowing the cake to sit for 24 hours enhances the flavors significantly.
Serving Suggestions
Serve Hummingbird Cake as a delightful dessert at gatherings or special occasions. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, consider serving it alongside fresh fruit or a light salad. It also makes a wonderful accompaniment to coffee or tea.
Storage & Reheating
Store leftover Hummingbird Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last about a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hummingbird Cake(One Says M-M-M-M At The First Bite) contains roughly 387 calories, with 3g protein, 31g carbohydrates, and 19g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 705mg per serving (31% 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 fresh pineapple instead of canned in this recipe?
Yes, you can use fresh pineapple, but be sure to finely chop it and measure the equivalent of 8 ounces. Fresh pineapple may add a slightly different texture, but it will still work beautifully in the cake.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or canola oil for a similar texture and flavor. If you prefer a richer taste, try using unsweetened applesauce in place of some of the oil, which will also add moisture.
How do I know when the cake is done baking?
To check if your Hummingbird Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes.
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).