Description

A moist, tropical-flavored Easter Hummingbird Cake made with banana, pineapple, and pecans, frosted with luscious cream cheese icing. Perfectly festive and flavorful for spring celebrations.

Ingredients

Units Scale

3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8 oz) can crushed pineapple, undrained
2 cups chopped ripe bananas (about 3-4 bananas)
1 cup chopped pecans
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract (for frosting)
Optional: additional chopped pecans or shredded coconut for garnish

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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 moistened.
Fold in crushed pineapple (with juice), chopped bananas, and pecans.
Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
To make the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract and mix until fluffy.
Spread frosting between cake layers, on top, and around the sides. Garnish with pecans or coconut if desired.
Chill slightly before serving for easier slicing.

Notes

This cake is even better the next day as the flavors meld.
You can make it as a two-layer cake or in a bundt pan if preferred.
Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 38g
Sodium: 280mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg