Are you ready to embark on a tropical adventure with your taste buds? Look no further than this delicious Hummingbird Cake recipe by Kevin Belton. This dessert is a perfect combination of sweet pineapple, banana, and pecans, all wrapped up in a moist and fluffy cake. It’s a must-try for anyone who loves fruity and nutty flavors.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 tsp vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt. Mix well.
- Add eggs, oil, and vanilla extract. Stir until dry ingredients are moistened.
- Stir in pineapple (with juice), mashed bananas, and chopped pecans.
- Pour batter evenly into prepared cake pans.
- Bake for 25-30 minutes or until wooden toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Nutritional Information
Serving Size: 1 slice
Calories: 490
Total Fat: 27g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 47mg
Sodium: 221mg
Total Carbohydrates: 60g
Dietary Fiber: 3g
Sugars: 41g
Protein: 5g
Cooking Time
Preparation Time: 20 minutes
Baking Time: 25-30 minutes
Total Time: 1 hour
Equipment
- 3 9-inch cake pans
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Wire racks
Serving Suggestions
This cake is delicious on its own, but you can also top it with cream cheese frosting and extra pecans for a more decadent treat. Serve it with a side of fresh fruit, such as sliced strawberries or kiwi, for a refreshing and colorful touch.
Variations
If you want to switch up the flavors, you can add shredded coconut or raisins to the batter. You can also use different types of nuts, such as walnuts or almonds, instead of pecans. For a gluten-free version, use almond flour or coconut flour instead of all-purpose flour.
Substitutions
If you don’t have crushed pineapple, you can use pineapple chunks or tidbits and blend them in a food processor until smooth. You can also use canned peach or apricot puree as a substitute. For a healthier version, you can use applesauce instead of oil and reduce the amount of sugar.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator.
Tips
- Make sure the bananas are ripe and mashed well to ensure a moist and flavorful cake.
- Don’t overmix the batter, or the cake will be tough and dense.
- Use room temperature eggs to ensure even mixing and rising of the cake.
- Grease and flour the cake pans well to prevent sticking.
- Let the cakes cool completely before frosting or decorating.
Notes
This recipe makes three 9-inch cakes, but you can also make it into a sheet cake or cupcakes. Adjust the baking time accordingly.
Frequently Asked Questions
What is a Hummingbird Cake?
Hummingbird Cake is a traditional Southern dessert that originated in Jamaica. It’s a moist and fruity cake made with mashed bananas, crushed pineapple, and chopped pecans, and often topped with cream cheese frosting.
Why is it called Hummingbird Cake?
There are different theories about the name, but one popular explanation is that the cake is so sweet and delicious that it attracts hummingbirds like a nectar. Another theory is that the cake resembles the colorful and fragrant flowers that hummingbirds love.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to drain the juice well and chop it finely. Canned pineapple is more convenient and consistent in flavor, but fresh pineapple can add a more natural and tangy taste.
Can I freeze the cake with frosting?
It’s not recommended to freeze the cake with frosting, as the frosting may become watery or separate when thawed. It’s better to freeze the cake unfrosted and add the frosting after thawing.
Overall, this Hummingbird Cake recipe by Kevin Belton is a winner in every way. It’s easy to make, flavorful, and moist, with a perfect balance of sweetness and nuttiness. The combination of pineapple, banana, and pecans creates a tropical and comforting taste that’s hard to resist. Whether you’re serving it for a special occasion or just for a sweet treat, this cake is sure to impress. Don’t hesitate to try it out for yourself!