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
Find it online: https://svetb.com/delightful-easter-hummingbird-cake-recipe/