Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4 medium bananas)
- 1 cup chopped pecans
- Coconut Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 3 9-inch round cake pans
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. Add the beaten eggs, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Fold in the crushed pineapple, mashed bananas, and chopped pecans.
5. Divide the batter evenly among the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To make the frosting, use an electric mixer to beat the cream cheese and butter until smooth.
9. Gradually add the powdered sugar and vanilla extract, beating until well combined.
10. Fold in the shredded coconut.
11. Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top.
12. Repeat with the remaining cake layers and frosting, stacking the layers on top of each other.
13. Use a spatula to spread the remaining frosting over the top and sides of the cake.
- Time:
Preparation time: 30 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 670
- Fat: 38g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 380mg
- Carbohydrates: 80g
- Fiber: 3g
- Sugar: 60g
- Protein: 6g
Substitutions for ingredients:
- Instead of pecans, you can use walnuts or almonds.
- Instead of crushed pineapple, you can use diced mango or papaya.
Variations:
- Add 1/2 cup of raisins to the batter for a chewy texture.
- Add 1/2 cup of shredded carrots for a carrot cake twist.
- Add 1/2 cup of cocoa powder for a chocolate hummingbird cake.
Tips and tricks:
- Make sure to drain the crushed pineapple well to prevent the cake from becoming too moist.
- Use ripe bananas for the best flavor.
- Toast the pecans before adding them to the batter for a nuttier flavor.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Top the cake with fresh sliced bananas and chopped pecans.
- Dust the top of the cake with powdered sugar.
Garnishes:
- Fresh fruit
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too moist, reduce the amount of crushed pineapple or drain it more thoroughly.
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent bacterial growth.
Food history:
- The hummingbird cake is a popular Southern dessert that originated in Jamaica.
Flavor profiles:
- Sweet
- Tropical
- Nutty
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Caribbean