Name: Easter Hummingbird Cake Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 (8 oz) can crushed pineapple in juice (do not drain); 2 cups mashed ripe bananas (about 4 bananas); 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk or cream, if needed for spreading consistency; Chopped or whole pecans; Dried pineapple flowers or fresh edible flowers

Description

Hummingbird Cake is a moist, flavorful dessert loaded with banana, crushed pineapple, chopped pecans, and warm spices. Topped with rich cream cheese frosting, this Southern classic is a festive favorite for Easter brunch or dessert tables. It’s sweet, cozy, and always a crowd-pleaser.

Ingredients

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple in juice (do not drain)
2 cups mashed ripe bananas (about 4 bananas)
1 cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk or cream, if needed for spreading consistency

Optional Garnish:

Chopped or whole pecans
Dried pineapple flowers or fresh edible flowers

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Combine wet ingredients: In a separate bowl, beat the eggs, oil, and vanilla. Stir in crushed pineapple with juice, mashed bananas, and chopped pecans.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Bake: Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla. Add milk or cream to reach desired consistency.
Assemble the cake: Once completely cool, frost between layers and over the top and sides.

Decorate: Top with chopped pecans or flowers, if desired.

Notes

For a simpler version, bake in a 9×13-inch pan and frost the top only.
Toast the pecans for extra flavor.
This cake gets even better the next day—store it covered in the fridge and let it come to room temp before serving.

Great make-ahead dessert for Easter!