If you’re looking for a delicious dessert to make this fall, look no further than this pumpkin hummingbird cake recipe. This cake is perfect for any occasion, whether you’re hosting a dinner party or just want a sweet treat to enjoy with your family. With its perfect blend of warm spices and pumpkin flavor, this cake is sure to become a new favorite in your household.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin puree
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the oil, eggs, and vanilla extract to the dry ingredients and stir until well combined.
- Stir in the pumpkin puree, crushed pineapple, pecans, and shredded coconut.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing them and placing them on a wire rack to cool completely.
- Frost with your favorite cream cheese frosting recipe and top with additional chopped pecans and shredded coconut, if desired.
- Serve and enjoy!
Nutritional Information
Serving Size: 1 slice
Calories: 420
Total Fat: 24g
Saturated Fat: 4.5g
Cholesterol: 50mg
Sodium: 290mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugars: 29g
Protein: 5g
Cooking Time
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Equipment
- Two 9-inch cake pans
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions
This pumpkin hummingbird cake is perfect for serving with a cup of hot coffee or tea. It’s also great for dessert after a fall-themed dinner party or potluck.
Variations
If you’re looking to switch things up, try adding a cream cheese swirl to the batter before baking. You could also try using different types of nuts or dried fruit in the cake.
Substitutions
If you don’t have canola oil, you can use vegetable oil instead. You could also substitute the crushed pineapple with unsweetened applesauce.
Storage
This cake can be stored at room temperature for up to three days, or in the refrigerator for up to five days. If you want to freeze it, wrap it tightly in plastic wrap and store it in the freezer for up to three months.
Tips
- Be sure to drain the crushed pineapple well so that your cake isn’t too moist.
- If you don’t have a wire rack, you can use the bottom of a baking sheet instead.
- Don’t overmix the batter or your cake may turn out tough.
Notes
This recipe makes two 9-inch cakes. If you only want to make one cake, cut the recipe in half.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance. Just be sure to store it properly. - Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin if you prefer. Just be sure to roast and puree it before adding it to the batter. - Can I use a different type of frosting?
Yes, you can use any type of frosting that you like. Cream cheese frosting is just a classic pairing with this cake.
Final Thoughts
If you’re looking for a delicious and easy fall dessert recipe, this pumpkin hummingbird cake is a must-try. With its warm spices and pumpkin flavor, it’s the perfect cake for any occasion. Whether you’re baking it for a dinner party or just want a sweet treat, this cake is sure to impress. So give it a try and let us know what you think!