Description

This Easter Hummingbird Cake is a rich, tender layer cake filled with bananas, pineapple, and chopped pecans, all wrapped in luscious cream cheese frosting. Spiced with cinnamon and perfect for spring celebrations, this Southern classic is a guaranteed showstopper.

Ingredients

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
1 (8 oz) can crushed pineapple with juice
2 cups mashed ripe bananas (about 4 large)
1 cup chopped pecans (plus extra for topping)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
1-2 tbsp milk (as needed for spreading consistency)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans.
Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Add wet ingredients:
Stir in eggs, oil, and vanilla until just combined. Then fold in pineapple (with juice), mashed bananas, and pecans. Do not overmix.
Bake:
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting:
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy. Add milk if needed to thin.

Assemble the cake:
Spread frosting between layers and over the top and sides. Decorate with extra pecans, fresh edible flowers, or Easter sprinkles.

Notes

Cake layers can be made ahead and frozen (wrap tightly in plastic).
Add shredded coconut for extra texture.

Store frosted cake in the fridge for up to 4 days.