Description
This Delightful Easter Hummingbird Cake is a moist, flavorful cake filled with mashed bananas, crushed pineapple, and a blend of warm spices, topped with creamy cream cheese frosting. It’s a perfect dessert for your Easter celebration or any spring gathering.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 can (8 oz) crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- For the frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional, for garnish)
- Shredded coconut (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the sugar, eggs, and vegetable oil until well combined. Add the vanilla extract, mashed bananas, and crushed pineapple, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in the chopped walnuts or pecans and shredded coconut.
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, make the frosting by beating the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, and continue to beat until the frosting is light and fluffy.
- Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
- Garnish the cake with chopped walnuts or pecans and shredded coconut, if desired. Serve chilled or at room temperature, and enjoy this delicious Easter treat!
Notes
- For a lighter version, you can use low-fat cream cheese and reduce the amount of oil by substituting with applesauce.
- If you prefer a more tropical flavor, you can add a small amount of crushed mango or coconut milk to the batter.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a special touch, you can decorate the cake with edible flowers or pastel-colored sprinkles for Easter.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg