Easter Hummingbird Cake

Celebrate Easter in style with this mouthwatering Easter Hummingbird Cake! Packed with ripe bananas, sweet pineapple, and a hint of cinnamon, this moist cake is sure to impress. Learn step-by-step how to create this delightful dessert, topped with creamy frosting and festive garnishes. Perfect for gatherings, this cake makes every celebration sweeter. Click to explore the complete recipe and bring joy to your Easter table!

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Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 ripe bananas, mashed

1 cup crushed pineapple, drained

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup chopped pecans (plus extra for garnish)

1 cup shredded coconut

1 batch cream cheese frosting (recipe below)

Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.

Combine Wet Ingredients: In another bowl, mix together the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla extract until smooth.

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not over-mix.

Fold in Nuts and Coconut: Carefully fold in the chopped pecans and shredded coconut until evenly distributed in the batter.

Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla extract, beating until smooth and fluffy.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of cream cheese frosting on top, then add the second cake layer. Repeat with the frosting and the third cake layer.

Frost the Top and Sides: Spread the remaining frosting around the top and sides of the cake. Garnish with extra chopped pecans and coconut on top.

Slice and Serve: Cut into slices and serve. Enjoy your delicious Easter Hummingbird Cake!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices