Janie'S Hummingbird Cake
Janie's Hummingbird Cake is a moist, flavorful dessert blending bananas, pineapple, and pecans, finished with a creamy frosting—perfect for gatherings and special occasions.
Ingredients
Instructions
- Combine the dry ingredients (flour, salt, cinnamon, soda) in a large bowl.
- Add eggs and salad oil, stirring without beating.
- Stir in vanilla, pineapple, bananas, and pecans.
- Spoon batter into floured and greased tube pan or three 9-inch well-greased and floured cake pans.
- Bake at 350°F for 55 to 60 minutes for the tube pan or 25 to 30 minutes for the cake pans.
- Cool in the pan for 10 minutes, then remove from pans and cool completely.
- Frost with Cream Cheese Frosting.
Tips & Substitutions
For a lighter texture, make sure to sift the flour before measuring. You can substitute the crushed pineapple with applesauce for a different flavor profile. If you prefer a nut-free version, simply omit the pecans or swap them for sunflower seeds. This recipe can also be adapted for a gluten-free diet by using a gluten-free flour blend.
Serving Suggestions
Serve slices of Hummingbird Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a cup of coffee or tea. For a delightful brunch, include it alongside By Guess And By Gosh Potato Salad and a fresh fruit salad. This cake also makes a festive dessert for gatherings and celebrations.
Storage & Reheating
Store leftover Hummingbird Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you plan to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and foil, which can last up to 3 months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Janie'S Hummingbird Cake contains roughly 532 calories, with 9g protein, 67g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 789mg per serving (34% 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 Hummingbird Cake a day in advance. Just make sure to cool it completely before wrapping it in plastic wrap. Store it at room temperature overnight. Frost it just before serving for the best texture and flavor.
What can I use if I don't have salad oil?
If you don't have salad oil, you can substitute it with vegetable oil or canola oil. Both options will work well without altering the flavor of the cake significantly. Melted coconut oil is another great alternative that adds a subtle flavor.
Is there a way to make this recipe healthier?
To make a healthier version of Hummingbird Cake, consider reducing the sugar by a third and using whole wheat flour instead of all-purpose flour. You can also add unsweetened applesauce to replace some of the oil, keeping it moist while cutting back on fat.
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).