Description
Sweet Southern charm meets tropical delight in this Easter Hummingbird Cake, blending ripe bananas, crushed pineapple, and warm spices into a moist, celebratory masterpiece. Cream cheese frosting crowns this classic dessert, inviting you to savor a slice of pure Southern hospitality.
Ingredients
Scale
Primary Cake Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 3 ripe bananas
- 1 cup crushed pineapple
- 1 cup vegetable oil
- 1 cup chopped pecans or walnuts
Dry Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Frosting Ingredients:
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare baking equipment by greasing two 9-inch round cake pans and heating oven to 350F (175C).
- Combine dry ingredients in a large mixing bowl, whisking flour, sugar, baking powder, baking soda, salt, and cinnamon until thoroughly blended.
- In a separate bowl, whisk eggs and vegetable oil until smooth and well incorporated.
- Gently fold crushed pineapple and mashed bananas into the egg mixture, ensuring even distribution.
- Gradually incorporate dry ingredients into wet mixture, stirring until just combined and avoiding overmixing.
- Softly fold chopped nuts into batter if desired, maintaining a light texture.
- Distribute batter evenly between prepared cake pans, creating smooth surface layers.
- Bake in preheated oven for 25-30 minutes until cakes turn golden brown and pass the toothpick test.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
- Prepare cream cheese frosting by beating cream cheese until silky and smooth.
- Gradually integrate powdered sugar and vanilla extract, whipping until frosting becomes light and fluffy.
- Once cakes have completely cooled, generously spread cream cheese frosting between layers and over entire cake surface.
Notes
- Adapt the cake for gluten-free diets by substituting all-purpose flour with a gluten-free blend, ensuring the texture remains moist and tender.
- Reduce sugar content by using ripe, sweet bananas and adding monk fruit sweetener for a lower-calorie version without compromising flavor.
- Toast chopped pecans or walnuts before adding to enhance their nutty flavor and provide a delightful crunch throughout the cake.
- Control moisture by gently draining excess liquid from crushed pineapple to prevent a soggy cake texture and maintain perfect consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg