If you’re a fan of baking, you have to try out the Hummingbird Cake Recipe from Preppy Kitchen. This recipe is the perfect balance of sweetness and tanginess that will satisfy your taste buds with every bite. The best part is that it’s easy to make, and you can impress your friends and family with your baking skills.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 large eggs, room temperature
- 1 1/2 cups vegetable oil
- 2 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 8 oz. can of crushed pineapple, drained
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F.
- Grease and flour three 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Add eggs, oil, and vanilla extract. Mix until fully combined.
- Add mashed bananas, crushed pineapple, and chopped pecans. Mix until fully combined.
- Divide the batter evenly among the three cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 slice | Calories: 567 | Total Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 242mg | Total Carbohydrates: 59g | Dietary Fiber: 3g | Sugars: 41g | Protein: 6g | Vitamin A: 2% | Vitamin C: 6% | Calcium: 4% | Iron: 9%
Cooking Time
Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 45-50 minutes
Equipment
- 3 8-inch cake pans
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cake stand or plate
- Spatula
Serving Suggestions
This cake is perfect for any occasion, from birthdays to dinner parties. You can serve it on a cake stand or plate with a dollop of whipped cream or cream cheese frosting. You can also top it with some fresh berries or nuts for an extra crunch.
Variations and Substitutions
If you’re looking to switch things up, you can try making some variations of this recipe. For example, you can add some shredded coconut or raisins to the batter for some extra texture. You can also substitute the pecans with walnuts or almonds if you prefer. If you’re looking for a healthier option, you can use whole wheat flour instead of all-purpose flour and reduce the sugar content.
Storage
This cake can be stored in an airtight container at room temperature for up to three days. You can also freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing it.
Tips and Notes
- Make sure your eggs are at room temperature before adding them to the batter to ensure even mixing.
- If you don’t have three cake pans, you can bake the cake in two pans and cut them in half once they’ve cooled.
- If you’re using fresh pineapple instead of canned, make sure to drain any excess juice before adding it to the batter.
- If you’re not a fan of nuts, you can omit them from the recipe.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the fridge or freezer until you’re ready to serve it.
Can I use a different type of oil?
Yes, you can use any type of oil that you prefer, such as canola or coconut oil.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make this cake gluten-free.
The Hummingbird Cake Recipe from Preppy Kitchen is a delicious treat that’s perfect for any occasion. With its moist texture and tropical flavors, it’s sure to become a favorite among your family and friends. This recipe is easy to make and can be customized to suit your preferences. So, what are you waiting for? Grab your ingredients and get baking!