Hummingbird Bundt Cake Recipe

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps to create a tender crumb.

Baking soda: Acts as a leavening agent to help the cake rise.

Cinnamon: Adds a warm, spicy flavor that complements the fruit.

Salt: Enhances the flavors of the other ingredients.

Eggs: Provide moisture and help bind the ingredients together.

Vegetable oil: Adds moisture and richness to the cake.

Vanilla extract: Enhances the overall flavor of the cake.

Pineapple: Adds moisture and a tropical flavor to the cake.

Bananas: Provide natural sweetness and moisture.

Pecans: Add a nutty flavor and crunchy texture.

When folding in the crushed pineapple, mashed bananas, and chopped pecans, be gentle to avoid overmixing the batter. Overmixing can lead to a dense cake. Use a spatula and fold the ingredients in by making a figure-eight motion to ensure even distribution without deflating the batter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as baking soda, but note that it may slightly alter the texture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• beaten large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture, though it may make the cake slightly denser.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, though it is stronger, so use half the amount.

• undrained crushed pineapple - Substitute with pineapple puree: Pineapple puree can be used to maintain the moisture and flavor, though it may be slightly less textured.

• mashed bananas - Substitute with mashed sweet potatoes: Mashed sweet potatoes add a different flavor and similar moisture content, though they are less sweet.

• toasted chopped pecans - Substitute with toasted chopped walnuts: Walnuts provide a similar texture and nutty flavor, though they are slightly more bitter.

• Allow the cake to cool completely on a wire rack before storing. This ensures that no excess moisture gets trapped, which could make the cake soggy.

• Wrap the Hummingbird Bundt Cake tightly in plastic wrap. This helps to keep the cake moist and prevents it from drying out.

• Place the wrapped cake in an airtight container or a large resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, place the wrapped cake in the refrigerator. It can last up to a week when refrigerated, but be sure to bring it to room temperature before serving for the best texture and flavor.

• To freeze the Hummingbird Bundt Cake, first wrap it tightly in plastic wrap, then in aluminum foil. This double wrapping helps to prevent freezer burn.

• Label the cake with the date before placing it in the freezer. This way, you can keep track of how long it has been stored.

• The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.

• For quicker thawing, you can leave the cake at room temperature for a few hours. However, avoid microwaving it to thaw, as this can alter the texture.

• Once thawed, if you prefer a warm slice, you can heat individual pieces in the microwave for about 10-15 seconds. This will bring back some of the cake's fresh-baked warmth and aroma.

• Oven Method

  1. Preheat your oven to 325°F (165°C).
  2. Wrap the Hummingbird Bundt Cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping to allow the heat to distribute evenly.

• Microwave Method

  1. Cut a slice of the Hummingbird Bundt Cake and place it on a microwave-safe plate.
  2. Cover the slice with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cake; if it’s not warm enough, continue to heat in 10-second intervals until desired warmth is achieved.
  5. Let it sit for a minute before enjoying.

• Steaming Method

  1. Fill a pot with about an inch of water and bring it to a simmer.
  2. Place a heatproof plate or a steaming basket over the simmering water.
  3. Place the Hummingbird Bundt Cake on the plate or in the basket.
  4. Cover the pot with a lid and steam for about 5-7 minutes.
  5. Carefully remove the cake and let it cool slightly before serving.

• Toaster Oven Method

  1. Preheat your toaster oven to 325°F (165°C).
  2. Place a slice of the Hummingbird Bundt Cake on a piece of aluminum foil.
  3. Tent the foil over the cake to keep it from drying out.
  4. Heat for about 10 minutes, checking halfway through to ensure it’s warming evenly.
  5. Remove from the toaster oven and let it sit for a couple of minutes before unwrapping.

• Air Fryer Method

  1. Preheat your air fryer to 320°F (160°C).
  2. Place a slice of the Hummingbird Bundt Cake in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it’s warming evenly.
  4. Remove from the air fryer and let it sit for a minute before enjoying.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Bundt pan: The specific pan shape used to give the cake its distinctive ring form.

• Whisk: Used to mix the dry ingredients together evenly.

• Mixing bowl: A large bowl to combine the dry ingredients.

• Mixing bowl: Another bowl to combine the wet ingredients.

• Spatula: Useful for folding in the crushed pineapple, mashed bananas, and chopped pecans.

• Measuring cups: Essential for accurately measuring the flour, sugar, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking soda, cinnamon, salt, and vanilla extract.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Wire rack: Used to cool the cake completely after it has been baked and removed from the pan.

• Cooling rack: Another term for the wire rack, ensuring the cake cools evenly.

• Knife: Handy for chopping the pecans before toasting them.

• Toaster oven: Can be used to toast the pecans if you don't want to use the main oven.

• Cooking spray: Used to grease the bundt pan before flouring it to prevent the cake from sticking.

• Flour sifter: Optional, but can be used to evenly distribute flour when preparing the bundt pan.

Pre-measure ingredients: Measure out all flour, sugar, and other dry ingredients ahead of time to streamline the mixing process.

Use a stand mixer: A stand mixer can save you time and effort when combining wet and dry ingredients.

Pre-toast pecans: Toast the pecans in advance and store them in an airtight container to save time on baking day.

Mash bananas quickly: Use a fork or potato masher to quickly mash the bananas.

Prepare the pan: Grease and flour the bundt pan before you start mixing the batter to save time.