Why You’ll Love This Recipe

The Hummingbird Cake is a beloved Southern classic that’s perfect for Easter celebrations. Packed with ripe bananas, crushed pineapple, chopped pecans, and warm spices, this moist and flavorful cake is topped with a luscious cream cheese frosting. Its tropical sweetness and rich texture make it a standout dessert for springtime gatherings.

ingredients

Delightful Easter Hummingbird Cake Recipe

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

all-purpose flourgranulated sugarsaltbaking soda ground cinnamoneggsvegetable oilvanilla extractcrushed pineapple (with juice)ripe mashed bananaschopped pecanscream cheeseunsalted butterconfectioners’ sugar

directions

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

In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon.

In a separate bowl, combine eggs, oil, and vanilla extract. Mix well.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, beat cream cheese and butter together until smooth.

Gradually add confectioners’ sugar and beat until fluffy and spreadable.

Once cakes are fully cooled, stack and frost each layer, finishing with frosting on the top and sides.

Decorate with extra pecans, banana slices, or edible flowers if desired.

Servings and timing

This recipe yields approximately 12-14 slices.Preparation time: 20 minutesBaking time: 30 minutesCooling and frosting time: 60 minutesTotal time: 1 hour 50 minutes

Variations

Add shredded coconut to the batter for more tropical flair.

Use walnuts instead of pecans if preferred.

Make it a sheet cake for easier serving and transport.

Add a touch of nutmeg or cloves for deeper spice flavor.

Top with crushed pineapple or fresh fruit for decoration.

storage/reheating

Store Hummingbird Cake in the refrigerator in an airtight container for up to 5 days.Bring to room temperature before serving for the best texture.Freeze unfrosted cake layers for up to 2 months; thaw and frost before serving.

FAQs

Why is it called Hummingbird Cake?

The name is said to come from the cake’s sweet, fruity flavor—so delightful it could attract hummingbirds.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and frost the next day.

Do I need to drain the pineapple?

No, use the crushed pineapple with its juice for added moisture.

Can I use a different frosting?

Yes, while cream cheese frosting is traditional, buttercream or whipped frosting also works well.

Is this cake overly sweet?

It’s rich and sweet, but the tangy frosting balances it beautifully.

Can I make this gluten-free?

Yes, just substitute a 1:1 gluten-free flour blend.

Do I need a stand mixer?

No, this recipe can be mixed by hand or with a hand mixer.

Can I omit the nuts?

Yes, the cake will still be delicious without them.

How ripe should the bananas be?

Very ripe, with plenty of brown spots for natural sweetness and moisture.

Can I make cupcakes instead?

Yes, adjust the baking time to 18-22 minutes for standard cupcakes.

Conclusion

The Delightful Easter Hummingbird Cake brings a burst of tropical flavor and irresistible moistness to your holiday table. It’s a show-stopping dessert that’s both comforting and celebratory, perfect for spring festivities or anytime you crave a rich, fruity cake. Give it a try and make your Easter gathering even sweeter.