Introduction
Are you a cake lover who is always looking for new recipes to try? If yes, then this recipe for hummingbird cake baked in a 9×13 pan is perfect for you! This cake is a crowd-pleaser, with its unique combination of flavors and moist texture. The best part? It’s easy to make, and you can enjoy it with family and friends on any occasion.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
- Add the eggs, oil, and vanilla extract to the dry ingredients and mix well.
- Stir in the crushed pineapple (with juice), mashed bananas, and chopped pecans until well combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely in the pan on a wire rack before serving.
Nutritional Information
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 220mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 5g
Cooking Time
This hummingbird cake baked in a 9×13 pan takes about 45-50 minutes to bake.
Equipment
- 9×13 inch baking pan
- Mixing bowl
- Spatula
- Wire rack
Serving Suggestions
This cake can be served warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with cream cheese frosting or dust it with powdered sugar.
Variations
- Add shredded coconut to the batter for a tropical twist.
- Replace the pecans with walnuts or macadamia nuts.
- Use applesauce instead of oil for a healthier version of the cake.
Substitutions
- You can use brown sugar instead of granulated sugar for a richer flavor.
- If you don’t have crushed pineapple, you can use pineapple tidbits or chunks.
- If you don’t have ripe bananas, you can use applesauce or pumpkin puree instead.
Storage
This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips
- Make sure to mash the bananas well to avoid lumps in the batter.
- If the cake is browning too quickly, cover it with foil halfway through baking.
- Let the cake cool completely before slicing to avoid crumbling.
Notes
This recipe makes a large cake that can serve up to 16 people.
Frequently Asked Questions
Can I make this cake in advance? Yes, you can make this cake a day or two in advance and store it in the refrigerator. Just make sure to bring it to room temperature before serving. Can I use a different size pan? Yes, you can use a 9-inch round cake pan or two 8-inch round cake pans instead of a 9×13 inch pan. Just adjust the baking time accordingly. Can I leave out the nuts? Yes, you can omit the nuts or replace them with chocolate chips or raisins.
Conclusion
In conclusion, this hummingbird cake baked in a 9×13 pan is a delicious and easy-to-make dessert that will impress your family and friends. It’s perfect for any occasion, from birthdays to potlucks. So why not give it a try and see for yourself how amazing it tastes? We guarantee you won’t be disappointed!