Hummingbird Cake Mix in a Jar
Be the first to rate it
Flour, sugar, cinnamon and pecans layered in a quart jar, with a baking card for the wet ingredients. A tidy homemade gift for cake lovers.
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup chopped pecans
Equipment
- mixing bowl
- mason jars
Directions
- Add the dry ingredients in layers to a clean, dry 1-quart jar.
- Close the jar and attach the baking card.
Notes
Gift card wet ingredients: 1 cup vegetable oil, 3 eggs beaten, 1 can (8 oz) crushed pineapple undrained, 2 very ripe bananas mashed, 1 1/2 teaspoons vanilla extract. Preheat oven to 350°F; grease two 9-inch round pans or one Bundt pan. Gently stir jar mix, oil, and eggs together; add pineapple, bananas, and vanilla. Pour into pans; bake 34 to 40 minutes, until a tester comes out clean. Cool completely before frosting or serving.
Storage: dry mix airtight in a cool, dry place up to 3 months. Unfrosted cake up to 2 days at room temperature or 3 months frozen; frosted cake refrigerated, 3 to 4 days.
Nutrition
Serving: 119g | Calories: 412kcal | Carbohydrates: 47g | Protein: 4.6g | Fat: 24g | Saturated Fat: 3.6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 271mg | Potassium: 159mg | Fiber: 1.9g | Sugar: 28g | Vitamin A: 91IU | Vitamin C: 3.6mg | Calcium: 21mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1 cup vegetable oil, 3 eggs beaten, 1 can (8 oz) crushed pineapple undrained, 2 very ripe bananas mashed, 1 1/2 teaspoons vanilla extract; crushed pineapple undrained counted as canned pineapple (a 20 oz can 567 g). Brands and portions vary, so use it only as an approximation.