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Easter Hummingbird Cake

Indulgent Easter Hummingbird Cake to Wow Your Guests

Experience the tropical flavors in this Easter Hummingbird Cake, a delightful dessert perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 ½ cups all-purpose flour to create a light and fluffy texture
  • 1 ½ teaspoons baking soda helps the cake rise beautifully
  • 1 teaspoon baking powder ensures a soft, moist cake
  • 1 ½ teaspoons ground cinnamon adds a warm, aromatic spice
  • ½ teaspoon salt balances the sweetness
  • 1 ½ cups vegetable oil keeps the cake wonderfully moist
  • 1 cup granulated sugar contributes sweetness and enhances flavor
  • 3 large eggs eggs for binding and adding richness
  • 1 teaspoon vanilla extract elevates the overall flavor profile
  • 1 cup mashed ripe bananas brings natural sweetness and moisture
  • 1 cup crushed pineapple adds tanginess and a tropical vibe; drained well
  • 1 cup chopped pecans optional for a delightful crunch
For the Frosting
  • 8 oz cream cheese softened for a rich, creamy texture
  • ½ cup butter softened to ensure smooth mixing
  • 3-4 cups powdered sugar adjusted to desired frosting consistency
  • 1 teaspoon vanilla extract enhances the frosting flavor

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
  3. In a separate bowl, beat together the wet ingredients: vegetable oil, granulated sugar, and eggs until smooth. Stir in vanilla extract, mashed bananas, and crushed pineapple.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently. Optional: fold in chopped pecans.
  5. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and mix until desired consistency is reached. Stir in vanilla extract.
  8. Once cool, assemble the layers with frosting between each layer and on the top and sides of the cake.
  9. Garnish optionally with chopped pecans, toasted coconut, or edible flowers.
  10. Serve and enjoy your delightful Easter Hummingbird Cake!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use the spoon-and-level method for flour to avoid compacting, and cool layers completely before frosting to prevent melting.

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