From the Cook
From the Cook
From the Cook
1/4
Old Fashioned Hummingbird Cake
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Instructions
1
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Pre-heat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
2
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Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
3
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In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
4
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Then pour the flour mixture into the wet and mix just until incorporated.
5
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Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
6
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Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
7
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Once cakes are cool frost the cakes.
8
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Refrigerate the cake for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Banana Ripeness Matters 🍌Use overripe, almost black bananas for maximum sweetness and moisture in your Hummingbird Cake - the darker, the better for flavor intensity.
- Pecan Toasting Technique 🥜Always toast pecans before adding them to the cake or frosting to enhance their nutty flavor and prevent sogginess in the final dessert.
- Cream Cheese Frosting Trick 🧀Ensure cream cheese and butter are at exactly room temperature for the smoothest, lump-free frosting that spreads like a dream.
- Moisture Preservation Secret 💦Drain crushed pineapple thoroughly but save 2-3 tablespoons of the juice to add back into the batter for extra moisture without making the cake too wet.
- Even Baking Hack 🎂Use cake strips or wrap wet paper towels around your cake pan to ensure even baking and prevent dry, tough edges.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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