Why You’ll Love This Recipe

This Easter Hummingbird Cake is a moist, flavorful cake made with a delightful combination of banana, pineapple, and toasted pecans, making it a perfect dessert for Easter gatherings. Topped with a rich cream cheese frosting, this cake is not only delicious but also visually stunning, with vibrant colors that make it a beautiful centerpiece for your celebration.

ingredients

Delightful Easter Hummingbird Cake Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs, beaten
1 teaspoon vanilla extract
1 cup vegetable oil
1 cup crushed pineapple, drained
1 1/2 cups mashed bananas (about 3 ripe bananas)
1 cup chopped toasted pecans
1/2 cup shredded coconut (optional)

directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt.

In a large bowl, whisk together the sugar, eggs, and vanilla extract until smooth.

Add the vegetable oil, pineapple, mashed bananas, toasted pecans, and coconut (if using), and stir until the mixture is well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, frost with cream cheese frosting.

cream cheese frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth.

Mix in the vanilla extract until combined.

Spread the cream cheese frosting generously between the layers of the cooled cakes, and then over the top and sides of the cake.

Servings and Timing

This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Cooling time: 30 minutes
Total time: 1 hour 15 minutes

Variations

Add a hint of lemon zest to the frosting for a refreshing citrus twist.
Swap the pecans for walnuts for a different nutty flavor.
Add a bit of coconut extract to the batter for more tropical flavor.
Garnish the cake with extra toasted coconut flakes on top for decoration.

Storage/Reheating

Store the Easter Hummingbird Cake in an airtight container in the refrigerator for up to 5 days.
For longer storage, you can freeze the cake for up to 2 months. Wrap the cake layers in plastic wrap, followed by aluminum foil, before freezing.
To enjoy it again, thaw in the refrigerator overnight and bring to room temperature before serving.

FAQs

Can I make the cake in advance?

Yes, the cake can be made a day ahead. Just store it in the refrigerator and frost it before serving.

Can I use a different type of nut?

Yes, you can use walnuts or almonds instead of pecans if you prefer.

Can I use fresh pineapple instead of canned?

You can, but make sure to drain the fresh pineapple well to avoid excess moisture in the batter.

Can I make the frosting ahead of time?

Yes, the cream cheese frosting can be made ahead and stored in the refrigerator for up to 2 days. Just let it come to room temperature before frosting the cake.

Can I freeze the frosting?

Yes, you can freeze the frosting for up to 1 month. Thaw it in the refrigerator and beat it before using.

Conclusion

The Delightful Easter Hummingbird Cake is the perfect balance of tropical flavors, moist texture, and sweet cream cheese frosting. It’s sure to become a holiday favorite at your Easter celebration, and its vibrant colors make it an eye-catching centerpiece that will have everyone reaching for a second slice.