This Easter Hummingbird Cake is a culinary masterpiece that dances on your taste buds like a bunny on a sugar high. Imagine biting into layers of moist banana and pineapple goodness, each slice adorned with a luscious cream cheese frosting that makes you swoon. The aroma wafting through your kitchen? Pure paradise!
As I whisk together the ingredients for my Easter Hummingbird Cake, I can’t help but chuckle at the memories of previous Easters spent in the kitchen. My family would gather around as I attempted to juggle mixing bowls and measuring cups while dodging my curious pets. This cake has become our go-to dessert for every spring celebration, earning its place in our hearts—and bellies—one slice at a time.
Why You'll Love This Recipe
- This delightful cake combines sweet bananas and tangy pineapple for an irresistible flavor
- Its vibrant colors make it the star of any table
- Plus, it’s easy to prepare and perfect for sharing during special occasions
- Enjoy every bite of this fruity delight!
I still remember the look on my family’s faces when they first tasted this cake—it was pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for a wholesome texture that complements the cake’s density.
- Sugar: Granulated sugar adds sweetness; consider using brown sugar for a richer flavor.
- Baking Powder: This leavening agent ensures your cake rises beautifully and remains fluffy.
- Baking Soda: A little pinch helps balance acidity from the bananas and pineapple.
- Salt: Just a touch enhances all the flavors without making them taste salty.
- Cinnamon: Ground cinnamon adds warmth and coziness to this lovely spring treat.
- Eggs: Large eggs help bind everything together and add richness to the batter.
- Vegetable Oil: Opt for neutral oil to keep the focus on those fruity flavors.
- Pineapple (Crushed): Use well-drained crushed pineapple; it keeps the cake moist and flavorful.
- Bananas (Ripe): Overripe bananas add natural sweetness and moisture—perfect for baking!
- Chopped Pecans or Walnuts: These nuts provide delightful crunch; feel free to skip if nut allergies are an issue.
- Cream Cheese (for frosting): Use full-fat cream cheese for a rich, creamy frosting that everyone will love!
- Powdered Sugar (for frosting): This sweetener gives your frosting that perfect texture—smooth yet spreadable!
- Vanilla Extract (for frosting): A splash of vanilla elevates your frosting from good to absolutely divine!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) while greasing two 9-inch round cake pans with non-stick spray or butter.
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon until well mixed; let those lovely aromas fill your kitchen!
Create The Batter: In another bowl, mix eggs with vegetable oil until blended. Add crushed pineapple and mashed bananas; stir until combined.
Merging It All: Gradually fold dry ingredients into the wet mixture until just combined—no need to overmix; lumps are okay!
Add Nuts: Gently fold in chopped pecans or walnuts if using; they give delightful crunchiness that contrasts beautifully with the moist cake.
Bake It Up: Pour batter evenly into prepared pans. Bake in preheated oven for 25-30 minutes until golden brown; check doneness by inserting a toothpick—it should come out clean!
Cool Down: Let cakes cool in pans for about 10 minutes before transferring them onto wire racks to cool completely—this prevents soggy bottoms!
Create Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar then vanilla extract until light and fluffy.
Icing The Cake: Place one layer on your serving platter. Spread cream cheese frosting generously on top before adding second layer—repeat until fully frosted!
Now you have an exquisite Easter Hummingbird Cake ready to steal the show at your holiday gathering! Enjoy each slice as you celebrate springtime joy with family and friends!
You Must Know
- This delightful Easter Hummingbird Cake is more than just a dessert; it’s an unforgettable centerpiece that will have everyone buzzing with joy
- The blend of tropical flavors and the rich cream cheese frosting make it a true showstopper for any gathering
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Prepare your cake pans with parchment paper while mixing the batter, ensuring a smooth baking experience.
Add Your Touch
Feel free to customize this cake by swapping crushed pineapple for diced mango or adding chopped nuts like pecans for extra crunch.
Storing & Reheating
Store leftover cake in an airtight container in the refrigerator for up to five days. To enjoy it warm, microwave individual slices for about 10 seconds.
Chef's Helpful Tips
- Always use ripe bananas for maximum sweetness and moisture
- Mixing dry ingredients separately prevents clumps and ensures even distribution
- Don’t forget to let your cake cool completely before frosting to avoid a melty disaster!
Creating this cake reminded me of my first Easter dinner with my husband’s family, where I nervously presented my version—and they loved it!
FAQ
What makes Hummingbird Cake special?
Hummingbird Cake is unique due to its tropical flavors blending banana, pineapple, and spices.
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and store them wrapped.
What frosting pairs best with Hummingbird Cake?
Cream cheese frosting complements the flavors perfectly, adding richness to each slice.
Easter Hummingbird Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices
Description
Easter Hummingbird Cake is a tropical delight, combining bananas and pineapple in a moist, flavorful cake topped with rich cream cheese frosting—perfect for spring celebrations!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Eggs
- Vegetable Oil
- Crushed Pineapple
- Ripe Bananas
- Chopped Pecans or Walnuts (optional)
- Cream Cheese (for frosting)
- Powdered Sugar (for frosting)
- Vanilla Extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix eggs and vegetable oil until blended. Stir in crushed pineapple and mashed bananas until combined.
- Gradually fold dry ingredients into wet mixture until just combined. If using nuts, gently fold them in.
- Pour the batter evenly into prepared pans and bake for 25-30 minutes until golden brown. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese until smooth; gradually mix in powdered sugar and vanilla extract until fluffy.
- Frost cooled layers generously with cream cheese frosting.
Notes
- Customize by swapping crushed pineapple for diced mango or adding nuts for extra crunch.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 34g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg