Easter Hummingbird Cake

Create a delightful Easter celebration with our easy and tasty Easter Hummingbird Cake recipe! This cake blends tropical flavors like pineapple and banana with a creamy frosting, making it a showstopper at any gathering. Follow our simple instructions to craft the perfect layers and explore fun variations to personalize your cake. Click through now to discover the complete recipe and elevate your baking game this Easter!

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 ½ cups crushed pineapple, well-drained

1 large ripe banana, mashed until smooth

1 cup chopped pecans or walnuts (optional)

1 cup shredded coconut

For the Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (to adjust consistency as needed)

Instructions

Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, then line the bottoms with parchment paper for effortless cake removal.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. Stir the dry ingredients gently to ensure they are well combined.

In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.

Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Carefully fold in the drained crushed pineapple, mashed banana, chopped nuts (if using), and shredded coconut, ensuring even distribution throughout the batter.

Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula.

Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, use an electric mixer to beat the softened cream cheese and butter together on medium speed until the mixture is smooth and creamy.

Gradually sift in the powdered sugar and add the vanilla extract, continuing to mix until the frosting is light and fluffy. If the frosting is too thick, add milk one tablespoon at a time until the desired spreadable consistency is reached.

Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.

Add the second layer of cake and spread frosting on top of it. Finally, place the last layer on top and frost the entire cake, smoothing the frosting as desired.

For a beautifully festive presentation, decorate the top with additional chopped nuts, toasted coconut flakes, or edible flowers for a pop of color.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12

- Presentation Tips: Serve wedges of the cake on pastel-colored plates and adorn the table with fresh edible flowers. For an extra festive touch, consider adding a small decorative bird figurine atop the cake!