Description
This Delightful Easter Hummingbird Cake is a moist, sweet, and fruity Southern classic filled with bananas, pineapple, and warm spices, topped with luscious cream cheese frosting—perfect for Easter brunch or spring celebrations.
Ingredients
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- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Chopped pecans or coconut flakes for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, oil, and vanilla. Stir in pineapple (with juice), mashed bananas, and pecans if using.
- Pour wet ingredients into dry and mix just until combined. Divide batter evenly among prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add vanilla and gradually beat in powdered sugar until fluffy and spreadable.
- Frost cooled cake layers and stack. Decorate with additional pecans or coconut if desired. Chill before slicing for clean layers.
Notes
- Make as cupcakes or a bundt cake if preferred—adjust baking time accordingly.
- Can be made a day ahead and stored in the fridge.
- Garnish with edible flowers or Easter candy for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg