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Easter Hummingbird Cake Recipe

Easter Hummingbird Cake Recipe
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This Easter Hummingbird Cake is a moist, flavorful dessert bursting with tropical notes from ripe bananas and crushed pineapple, complemented by warming spices and a luscious cream cheese frosting. Perfect for springtime celebrations, this vibrant cake features tender layers speckled with nuts and delivers a delightful balance of sweetness and spice, making it an irresistible centerpiece for your Easter table.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 large ripe bananas, mashed
  • 1 cup crushed pineapple, drained well
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Nuts

  • 1 cup chopped pecans or walnuts

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and lightly flour them or line with parchment paper to ensure easy removal of the cakes.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This helps evenly distribute the spices and leavening agents throughout the batter.
  3. Combine the Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar until the mixture is pale and fluffy. Slowly add the vegetable oil and vanilla extract. Fold in the mashed ripe bananas and the crushed pineapple that has been well drained to avoid excess moisture.
  4. Blend Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined to maintain a light texture. Finally, fold in the chopped pecans or walnuts for added crunch.
  5. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely on wire racks.
  6. Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing well after each addition until the frosting is light and spreadable.
  7. Assemble and Frost the Cake: Place one cooled cake layer on your serving plate. Spread a generous amount of frosting on top, then add the second layer and repeat. Finish by covering the entire cake with the remaining frosting for a stunning and delicious presentation.

Notes

  • Use ripe bananas for maximum natural sweetness and moisture.
  • Drain pineapple thoroughly to prevent soggy cake layers.
  • Ensure eggs, cream cheese, and butter are at room temperature for smooth mixing.
  • Handle the batter gently to avoid overmixing, which keeps the cake tender and airy.
  • If your frosting is too soft, chill it briefly to achieve the perfect spreadable consistency.

Nutrition

Keywords: Easter cake, Hummingbird cake, tropical cake, banana pineapple cake, cream cheese frosting, spring dessert, Easter dessert

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