Description
This delightful Easter Hummingbird Cake is a moist, flavorful dessert made with bananas, pineapple, and pecans, topped with a rich cream cheese frosting—perfect for spring celebrations.
Ingredients
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- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
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.
- Add eggs, oil, and vanilla extract to the dry ingredients and stir until just combined.
- Fold in crushed pineapple (with juice), mashed bananas, and chopped pecans.
- Divide batter evenly among prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
- Spread frosting between layers and over the top and sides of the cake.
- Garnish with additional chopped pecans if desired.
Notes
- Ensure bananas are very ripe for maximum flavor.
- The cake layers can be made a day ahead and refrigerated.
- Toast pecans before using for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg