Catch the tantalizing scent of ripe bananas mingling with crushed pineapple and toasted pecans wafting through your kitchen. This Easter Hummingbird Cake is a celebration on a plate, bringing sunshine to your table even if the weather is still trying to figure out if it’s spring or winter.
Every slice of this lush cake is like a warm hug from grandma—familiar yet exciting! I remember the first time I tried this beauty at an Easter gathering. My cousin’s face lit up when she took that first bite; it was pure magic! With its moist layers and creamy frosting, you won’t want to miss this delicious treat during your holiday festivities.
Why You'll Love This Recipe
- This exquisite cake is easy to prepare and perfect for bakers of all skill levels.
- Its vibrant flavors make it a showstopper at any gathering.
- The stunning presentation will impress your guests while filling their hearts with joy.
- Enjoy it as a delightful dessert or an afternoon snack—it’s that versatile!
I remember the first time I made this cake—it disappeared faster than my cat can chase a laser pointer!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Essential for structure; sifted flour ensures lightness in every slice.
- Sugar: Granulated sugar sweetens the batter perfectly; brown sugar adds depth and moisture.
- Baking Powder: This leavening agent gives the cake its delightful rise; make sure it’s fresh for best results.
- Baking Soda: Works hand-in-hand with baking powder to create that fluffy texture we crave.
- Salt: Just a pinch enhances all the flavors without making it salty.
- Ground Cinnamon: Adds a warm spiced note; always use fresh spices for maximum flavor.
- Vegetable Oil: Keeps the cake moist and tender without overpowering other flavors.
- Eggs: Use large eggs at room temperature for better mixing; they provide structure and richness.
- Mashed Ripe Bananas: Choose bananas that are just past their prime; they add natural sweetness and moisture.
- Canned Crushed Pineapple: Drained pineapple brings tropical flair—be sure to save some juice for later!
- Chopped Pecans or Walnuts: Toast them lightly before adding for an extra crunch and nutty flavor.
- Vanilla Extract: Always opt for pure vanilla extract; it’s worth it for that rich aroma and flavor.
- Powdered Sugar (for frosting): Blends easily into creamy frosting; adjust sweetness to your liking.
- Cream Cheese (for frosting): Use full-fat cream cheese for a rich and tangy frosting experience!
- Butter (for frosting): Room temperature butter helps create a smooth frosting that’s easy to spread.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together!
Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray or butter and line them with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Add Wet Ingredients: Pour in vegetable oil, eggs, mashed bananas, crushed pineapple (with juice!), vanilla extract, and stir gently until just mixed—don’t overdo it!
Add Nuts & Mix Again!: Fold in chopped pecans or walnuts until evenly distributed throughout the batter. You want those crunchy bits in every bite!
Bake It Up!: Divide the batter evenly between your prepared pans. Bake in preheated oven for about 25-30 minutes or until golden brown and toothpick comes out clean.
Create The Frosting While It Cools!: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar until you reach desired sweetness—and then spread your masterpiece!
Now you’ve got yourself an incredible Easter Hummingbird Cake! Just layer those cakes with frosting in between each layer before topping off the entire creation with more frosting.
To finish things off beautifully—and let’s be honest—enticingly sprinkle some extra pecans on top because who doesn’t love a little extra crunch? You’ve just created something magical that’s sure to impress family and friends alike.
Serve slices alongside fresh fruit or ice cream for an elevated experience while sipping on iced tea or lemonade—perfectly refreshing during those warmer months! Enjoy every crumb of this delightful treat as you bask in compliments from everyone around you.
Happy baking!
You Must Know
- This Easter Hummingbird Cake is a showstopper!
- The blend of ripe bananas, crushed pineapple, and nuts creates a moist dessert that everyone will love.
- The aroma while baking fills your home with a warmth that brings back spring memories.
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix your dry ingredients first for even distribution, then add wet ingredients gradually. This ensures a consistent batter and enhances flavor. Bake until golden brown, about 25-30 minutes.
Add Your Touch
Feel free to swap out walnuts for pecans or even add shredded coconut! You can also include a dash of vanilla or almond extract for an extra flavor twist. Don’t shy away from experimenting; it’s all about personal preference.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to five days. Reheat slices in the microwave for about 10-15 seconds to enjoy that freshly baked taste!
Chef's Helpful Tips
- Ensure bananas are overly ripe for maximum sweetness and moisture.
- Always sift flour to prevent lumps.
- Let the cake cool completely before frosting to avoid melting the icing.
Creating this delightful cake reminds me of my childhood Easters spent with family. Each year, my grandmother would make it, and the joy it brought us was unforgettable.
FAQ
What makes Easter Hummingbird Cake special?
Easter Hummingbird Cake combines tropical flavors, making it perfect for spring celebrations.
Can I make this cake ahead of time?
Yes, you can bake and freeze layers in advance; just frost before serving.
Is there a gluten-free version of this cake?
Absolutely! Substitute regular flour with a gluten-free blend for delicious results.
Easter Hummingbird Cake
Easter Hummingbird Cake is a moist, tropical delight that blends ripe bananas, crushed pineapple, and toasted nuts, making it the perfect centerpiece for your spring celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Vegetable Oil
- Eggs
- Mashed Ripe Bananas
- Canned Crushed Pineapple
- Chopped Pecans or Walnuts
- Vanilla Extract
- Cream Cheese (for frosting)
- Butter (for frosting)
- Powdered Sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix in vegetable oil, eggs, mashed bananas, crushed pineapple (with juice), and vanilla extract until just combined.
- Fold in chopped pecans or walnuts.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cooling, prepare the frosting by beating cream cheese and butter until smooth; gradually add powdered sugar to taste.
- Assemble the cake by layering with frosting between the cakes and on top. Garnish with extra chopped nuts if desired.
Notes
- For added flavor, consider incorporating shredded coconut or swapping walnuts for pecans.
- Ensure bananas are very ripe for optimal sweetness.
- Let cakes cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
