Sarah'S Hummingbird Cake
A moist, flavorful cake bursting with bananas, pineapple, and pecans, topped with creamy cream cheese frosting—perfect for celebrations and sweet gatherings.
Ingredients
Instructions
- Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened.
- Do not beat.
- Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas.
Tips & Substitutions
To enhance the flavor of Sarah's Hummingbird Cake, consider using ripe bananas for natural sweetness. You can substitute the salad oil with melted coconut oil for a tropical twist. If you're looking for a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour. For extra texture, add shredded coconut to the batter, which pairs beautifully with this cake.
Serving Suggestions
Serve Sarah's Hummingbird Cake at room temperature, ideally topped with Cream Cheese Frosting for a rich finish. It pairs wonderfully with a cup of hot tea or coffee, making it a perfect afternoon treat. For an extra touch, garnish each slice with a sprinkle of chopped pecans or a drizzle of caramel sauce for added decadence.
Storage & Reheating
Store leftover Hummingbird Cake in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm individual slices in the microwave for about 10-15 seconds. If the cake is frosted, ensure that you cover it well to keep the frosting from melting or becoming too soft.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah'S Hummingbird Cake contains roughly 2060 calories, with 19g protein, 321g carbohydrates, and 101g fat. It is an excellent source of dietary fiber (290% of the Daily Value), calcium (104% of the Daily Value), and iron (83% of the Daily Value). Note that it is relatively high in sodium, at 1014mg per serving (44% 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 Sarah's Hummingbird Cake a day in advance. Just make sure to cool it completely before storing it in the refrigerator. This allows the flavors to meld and enhances the overall taste. Frost it just before serving for the best texture.
What can I use instead of pecans?
If you have nut allergies or prefer a different flavor, you can substitute walnuts or even sunflower seeds for the pecans in this recipe. Both options will provide a nice crunch and complement the moistness of the cake.
Is it possible to make this cake vegan?
Yes, you can make a vegan version of Sarah's Hummingbird Cake by replacing the eggs with flaxseed meal mixed with water or applesauce. Use a plant-based oil and ensure that your frosting is also dairy-free. This way, you can enjoy a delicious vegan treat!
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).