Hummingbird Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Granulated sugar: Adds sweetness and helps with the cake's texture.

Brown sugar: Adds a deeper, caramel-like sweetness and moisture.

Baking soda: Helps the cake rise and become fluffy.

Ground cinnamon: Adds warmth and spice to the cake.

Salt: Enhances the flavors of the other ingredients.

Eggs: Bind the ingredients together and add richness.

Vegetable oil: Keeps the cake moist and tender.

Vanilla extract: Adds a sweet, aromatic flavor.

Crushed pineapple with juice: Adds moisture and a tropical flavor.

Chopped pecans: Provide a crunchy texture and nutty flavor.

Mashed bananas: Add moisture, sweetness, and a distinct banana flavor.

When preparing the batter, ensure that the mashed bananas are thoroughly mashed to a smooth consistency. This will help them incorporate more evenly into the mixture, resulting in a more uniform texture in the final cake. Additionally, gently fold in the crushed pineapple and chopped pecans to avoid overmixing, which can lead to a dense cake.

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

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

• brown sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor, but you may need to reduce other liquids slightly.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute, though it may slightly alter the texture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and adds additional warm spices like nutmeg and cloves.

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

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

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• crushed pineapple with juice - Substitute with applesauce: Applesauce can provide similar moisture and sweetness, though it will change the flavor slightly.

• chopped pecans - Substitute with walnuts: Walnuts offer a similar texture and nutty flavor, making them a good alternative.

• ripe bananas - Substitute with mashed sweet potatoes: Mashed sweet potatoes provide a similar texture and sweetness, though they will alter the flavor.

• Once your hummingbird cake has cooled completely, wrap each layer tightly in plastic wrap. This helps to keep the cake moist and prevents it from drying out.

• For short-term storage, place the wrapped layers in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to one week. This will keep your cake fresh and ready to enjoy.

• If you plan to store the cake for a longer period, consider freezing it. Wrap each layer in plastic wrap, then again in aluminum foil to prevent freezer burn. Place the wrapped layers in a freezer-safe bag or container. The cake can be frozen for up to three months.

• When you're ready to enjoy your hummingbird cake, remove the layers from the freezer and let them thaw in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and flavor.

• If you have already frosted the cake, you can still freeze it. Place the cake in the freezer for about an hour to let the frosting harden. Once the frosting is firm, wrap the entire cake in plastic wrap and then in aluminum foil. This method ensures that the frosting remains intact during freezing.

• To thaw a frosted cake, remove it from the freezer and let it sit in the refrigerator overnight. Before serving, allow the cake to come to room temperature for the best flavor and texture.

• If you have leftover slices of hummingbird cake, wrap each slice individually in plastic wrap and store them in an airtight container. These slices can be refrigerated for up to a week or frozen for up to three months.

• For an added touch of freshness, consider adding a layer of parchment paper between the cake layers before wrapping. This can help to absorb any excess moisture and keep the cake layers from sticking together.

• Always label your wrapped cake with the date before storing it. This helps you keep track of how long it has been stored and ensures you enjoy it at its best quality.

• Preheat your oven to 300°F (150°C). This gentle heat will ensure your hummingbird cake warms evenly without drying out.
• Wrap the cake slices in aluminum foil. This helps retain moisture and prevents the edges from becoming too crispy.
• Place the wrapped cake slices on a baking sheet and heat in the oven for about 15-20 minutes. Check after 10 minutes to ensure it’s warming evenly.
• For a quicker method, use the microwave. Place a slice of cake on a microwave-safe plate and cover it with a damp paper towel. This will help keep the cake moist.
• Microwave on medium power for 20-30 seconds. Check the cake and continue to heat in 10-second intervals until it reaches your desired warmth.
• If you prefer a slightly crispy texture, you can use a toaster oven. Set it to 300°F (150°C) and place the cake slices on a baking tray. Heat for about 10-15 minutes, checking frequently to avoid over-toasting.
• For an extra touch of decadence, consider reheating the cake in a skillet. Melt a small amount of butter over medium heat and place the cake slice in the skillet. Heat for about 2-3 minutes on each side until warmed through and slightly crispy on the outside.
• If your hummingbird cake has cream cheese frosting, it's best to avoid direct heat methods. Instead, let the cake come to room temperature on the counter for about 30 minutes to an hour. This will soften the frosting and bring out the flavors without melting the frosting.
• For a luxurious touch, serve the reheated cake with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm cake and cold ice cream is simply divine.

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

• Cake pans: Three 9-inch round pans to shape and bake the cake layers.

• Mixing bowl: A large bowl to combine and mix all the ingredients.

• Whisk: Used to whisk together the dry ingredients like flour, sugars, baking soda, cinnamon, and salt.

• Spatula: Handy for stirring the wet ingredients into the dry mixture and for folding in the pineapple, pecans, and bananas.

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

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

• Can opener: Needed to open the can of crushed pineapple.

• Masher: Useful for mashing the ripe bananas to the right consistency.

• Wire rack: Allows the cakes to cool completely after baking.

• Toothpick: Used to check if the cakes are done by inserting it into the center to see if it comes out clean.

• Cooling rack: Another term for the wire rack, used for cooling the cakes.

• Non-stick spray: Used to grease the cake pans to prevent the cake from sticking.

• Flour sifter: Optional but helpful for sifting flour to avoid lumps in the batter.

Pre-measure ingredients: Measure all ingredients in advance to streamline the baking process.

Use a food processor: Quickly mash bananas and chop pecans using a food processor.

One-bowl method: Mix dry ingredients and wet ingredients in one bowl to reduce cleanup time.

Preheat oven early: Start preheating the oven before you begin mixing to save time.

Use parchment paper: Line cake pans with parchment paper for easy removal and less cleanup.

Cool cakes quickly: Place cake layers on a wire rack to cool faster.