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To make a tasty Hummingbird Cake, gather these items: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup crushed pineapple (drained) - 1 cup ripe bananas (mashed, about 2 medium bananas) - 1 cup chopped pecans or walnuts - 1 cup shredded coconut (optional) If you have allergies, try these swaps: - For eggs: Use 1/4 cup unsweetened applesauce per egg. - For nuts: Omit nuts or use seeds like sunflower seeds. - For gluten-free: Replace all-purpose flour with a gluten-free blend. - For dairy: Use vegan cream cheese for the frosting. To keep your Hummingbird Cake fresh: - Use ripe bananas for natural sweetness. - Store leftover cake in an airtight container. - Keep cake in the fridge if you use cream cheese frosting. - Enjoy within a few days for the best taste. These tips help you enjoy a delightful cake experience. For the full recipe, check the detailed steps above. To make your Hummingbird Cake, gather your ingredients first. You need flour, sugar, baking soda, salt, cinnamon, oil, eggs, vanilla, pineapple, bananas, nuts, and coconut. Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This step helps the cake come out easily after baking. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and cinnamon. In a separate bowl, mix the wet ingredients: oil, eggs, and vanilla. Beat until smooth. Then, add crushed pineapple and mashed bananas to the wet mix. Stir gently to combine. Next, pour the wet mixture into the dry bowl. Mix until just combined; don’t overmix! Finally, fold in your nuts and coconut gently. Divide the batter among the pans and bake for 25-30 minutes. Check with a toothpick; it should come out clean when done. Let the cakes cool in their pans for 10 minutes before moving them to wire racks. While your cakes cool, prepare the cream cheese frosting. In a bowl, beat 8 oz of cream cheese with ½ cup of unsalted butter. Add 4 cups of powdered sugar and 1 teaspoon of vanilla. Beat until fluffy and smooth. Once the cakes cool completely, spread frosting between each layer. Frost the top and sides of the cake. For a fun touch, add more nuts, coconut, or pineapple slices on top. Enjoy your Hummingbird Cake delight! For the full recipe, see above. To get that perfect moistness in your hummingbird cake, use ripe bananas. They add natural sweetness and moisture. Make sure your crushed pineapple is well-drained. Extra liquid can make the cake soggy. Also, don’t overmix the batter. Mix just until combined. This keeps the cake light and fluffy. Store your hummingbird cake in an airtight container. This keeps it fresh for up to five days at room temperature. If you want it to last longer, refrigerate it. In the fridge, it can stay good for about a week. For longer storage, freeze the cake. Wrap it tightly in plastic wrap and foil. It can last up to three months in the freezer. You can enhance the flavor of your cake by adding spices. Try nutmeg or ginger for a warm touch. You can also add a splash of rum or coconut extract for extra depth. For a fun twist, include dried fruit like raisins or cherries. Mixing in different nuts can also add a crunch. For the full recipe, check out the Hummingbird Cake Delight section. {{image_2}} You can make a vegan version of Hummingbird Cake. Start by using plant-based milk and egg substitutes. For eggs, use flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal and 2.5 tablespoons of water for each egg. Replace the cream cheese frosting with a vegan option made from coconut cream. This keeps the cake rich and tasty without any animal products. If you need a gluten-free cake, substitute all-purpose flour with a gluten-free blend. Make sure the blend contains a binding agent, like xanthan gum. This helps the cake hold its shape. Also, check the baking soda and other ingredients for gluten-free labels. This way, everyone can enjoy this delightful treat. You can add some fun flavors to your Hummingbird Cake. Try mixing in cocoa powder to make a chocolate version. Just replace a portion of your flour with cocoa powder. For a citrus twist, add lemon or orange zest to the batter. This brightens the cake and adds a refreshing taste. Each change makes this classic cake even more exciting! For the full recipe, check out the details above. Hummingbird cake has roots in the Southern United States. It first appeared in the 1970s. The cake's name comes from the sweet nectar that hummingbirds love. This cake blends flavors of banana, pineapple, and pecans. These ingredients tell a story of the region's rich agriculture. People often shared this cake at special occasions. It became popular for its unique taste and beautiful layers. Different areas have their twists on hummingbird cake. In some Southern states, folks add coconut for extra flavor. Others might use different nuts, like walnuts. In Jamaica, a similar cake called "Doctor Bird Cake" shares the same sweet essence. This shows how recipes can travel and change, reflecting local tastes. Each version carries a piece of its culture. Today, hummingbird cake shines at many celebrations. Birthdays, weddings, and holidays often feature this delightful dessert. Many home bakers enjoy making it for family gatherings. Social media also helps spread its fame. Beautiful pictures of this cake invite more people to try it. The cake's charm continues to attract new fans every year. You can find many recipes online, including the full recipe I shared. Yes, you can make Hummingbird Cake ahead of time. I often bake the cake layers a day before. Once cooled, wrap each layer tightly in plastic wrap. This keeps them fresh and moist. You can frost the cake the next day. This method saves time and lets the flavors meld. To store leftover Hummingbird Cake, cover it with plastic wrap or foil. Place it in the fridge for up to five days. If you want to keep it longer, freeze individual slices. Wrap them well in plastic wrap and place in an airtight container. This way, you can enjoy a slice later! If you prefer a different frosting, try whipped cream or buttercream. For a healthier option, use Greek yogurt mixed with honey. You can also make a simple glaze with powdered sugar and milk. Each option adds a unique touch to your cake. Explore and find what you like best! This blog post covered everything you need for a delicious Hummingbird Cake. I shared ingredient lists, substitutions for allergens, and tips for freshness. The step-by-step guide made baking simple. Suggestions for keeping moisture high and storing your cake ensure it lasts. With variations like vegan and gluten-free options, there’s a twist for everyone. Understanding the cake’s rich history adds depth to your baking. You now have the tools and knowledge to create and enjoy this delightful dessert. Happy baking!

- Hummingbird Cake

Dive into the delightful world of Hummingbird Cake with this easy and delicious recipe! Bursting with flavors from banana, pineapple, and warm spices, this cake is sure to impress. Explore tips for perfecting your bake, discover fun variations like vegan and gluten-free options, and learn how to store leftovers. Whether you're a baking novice or a pro, this guide has everything you need to create a show-stopping dessert. Click through to unlock the full recipe and start baking!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup crushed pineapple (drained)

1 cup ripe bananas (mashed, about 2 medium bananas)

1 cup chopped pecans or walnuts

1 cup shredded coconut (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.

      Combine Wet Ingredients: In another mixing bowl, combine the vegetable oil, eggs, and vanilla extract. Beat well until the mixture is smooth.

        Incorporate Fruits: Add the crushed pineapple and mashed bananas to the wet mixture, stirring to combine.

          Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!

            Add Nuts and Coconut: Gently fold in the chopped pecans (or walnuts) and shredded coconut, if using.

              Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

                Cool: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

                  Prepare Frosting: While the cakes are cooling, prepare a cream cheese frosting by beating together 8 oz cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.

                    Assemble the Cake: Once the cakes are completely cool, spread a layer of cream cheese frosting between each layer. Then frost the top and sides of the entire cake.

                      Garnish: Optionally, decorate the top with additional chopped nuts, coconut, or pineapple slices for a tropical touch.

                        Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices