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Easter Hummingbird Cake Recipe

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Hummingbird Cake is a moist, flavorful dessert loaded with banana, crushed pineapple, chopped pecans, and warm spices. Topped with rich cream cheese frosting, this Southern classic is a festive favorite for Easter brunch or dessert tables. It’s sweet, cozy, and always a crowd-pleaser.

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 3 large eggs

  • 1 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 (8 oz) can crushed pineapple in juice (do not drain)

  • 2 cups mashed ripe bananas (about 4 bananas)

  • 1 cup chopped pecans

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup (1 stick) unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1–2 tablespoons milk or cream, if needed for spreading consistency

Optional Garnish:

  • Chopped or whole pecans

  • Dried pineapple flowers or fresh edible flowers

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans.

  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

  • Combine wet ingredients: In a separate bowl, beat the eggs, oil, and vanilla. Stir in crushed pineapple with juice, mashed bananas, and chopped pecans.

  • Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  • Bake: Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

  • Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla. Add milk or cream to reach desired consistency.

  • Assemble the cake: Once completely cool, frost between layers and over the top and sides.

 

  • Decorate: Top with chopped pecans or flowers, if desired.

Notes

  • For a simpler version, bake in a 9×13-inch pan and frost the top only.

  • Toast the pecans for extra flavor.

  • This cake gets even better the next day—store it covered in the fridge and let it come to room temp before serving.

 

  • Great make-ahead dessert for Easter!

Find it online: https://ukfinda.com/easter-hummingbird-cake-recipe/