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Hummingbird Cake
Hummingbird cake recipe
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
servings
Calories
511
kcal
Author
Kate @ I Heart Eating
Ingredients
Cake
3
c
. all-purpose flour
plus more for dusting
1 ½
tsp
. ground cinnamon
1
tsp
. baking soda
1
tsp
. salt
1
c
. brown sugar
packed
1/2
c
. granulated sugar
3
large eggs
8
ounce
can crushed pineapple
4
ripe bananas
, mashed
1/2
c
. vegetable oil
1/4
c
. plain
, nonfat Greek yogurt
2
tsp
. vanilla extract
1
c
. chopped pecans
1/2
c
. sweetened shredded coconut
Topping
1
c
. toasted shredded coconut
1/2
c
. chopped pecans
Instructions
To make the cake, preheat oven to 350 F. Generously grease and flour the bottoms of three 9-inch round cake pans with; set pans aside.
In a large bowl, sift together the flour, cinnamon, baking soda, and salt; set aside.
Using an electric mixer (either hand or stand), beat the sugars and eggs together in a large mixing bowl until well-combined.
Add the crushed pineapples with juice, bananas, oil, Greek yogurt, and vanilla; mix until combined.
Add the flour mixture, and mix on low speed until evenly combined.
Stir in chopped pecans and coconut until just incorporated.
Divide the batter evenly between the 3 prepared cake pans, smoothing the tops as needed.
Bake cakes about 20-28 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes sit for 10 minutes.
Remove cakes to wire rack, and let cool to room temperature.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
511
kcal
|
Carbohydrates:
69
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
12
g
|
Cholesterol:
41
mg
|
Sodium:
351
mg
|
Potassium:
336
mg
|
Fiber:
4
g
|
Sugar:
39
g
|
Vitamin A:
100
IU
|
Vitamin C:
5.3
mg
|
Calcium:
50
mg
|
Iron:
2.5
mg