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