Hummingbird Cake

Ingredients

For the cake:

• Nonstick baking spray for pan preparation
• 2 sticks (1 cup) of softened butter
• 2 cups of granulated sugar
• 1 tablespoon of premium vanilla extract
• 4 large farm-fresh eggs
• 3 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of aromatic ground cinnamon
• 1 teaspoon of fine salt
• 1/3 cup of tangy buttermilk
• 1 1/2 cups of mashed ripe bananas (around 4 medium-sized ones)
• One 8-ounce can of crushed pineapple

Optional garnishes:

• Sweetened flaked coconut
• Chopped macadamia nuts

For the frosting:

• 2 sticks (1 cup) of softened butter
• Two 8-ounce packages of softened cream cheese
• 2 cups of confectioners’ sugar
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of pure vanilla extract

Instructions

Preheat your oven to a welcoming 350 degrees F (180 degrees C). Meanwhile, spray your three 9-inch cake pans with nonstick baking spray, ensuring an even coat.

Grab a large mixing bowl and combine the softened butter, granulated sugar, and vanilla extract. Beat these ingredients together at medium speed until the texture becomes delightfully fluffy. Introduce the eggs one at a time, thoroughly incorporating each before adding the next.

In a separate, medium-sized bowl, mix together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to your butter concoction in an alternate sequence with the buttermilk, starting and finishing with the flour blend. Be careful not to overmix—just combine them enough to evenly integrate the ingredients. Fold in the mashed bananas and crushed pineapple until they’re well-incorporated into the batter.

Distribute the batter equally among your prepared cake pans, utilizing a measuring cup for consistency. A pro-tip: slam the pans lightly against your kitchen counter. This simple action eliminates any potential air bubbles trapped in your batter.

Bake your cakes for 25 to 35 minutes, or until a wooden skewer inserted into the center of each comes out clean. Allow the cakes to cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely.

Once cooled, lavish a generous layer of frosting between each cake layer. Use the remaining frosting to coat the top and sides of your assembled cake. If desired, garnish with sweetened flaked coconut and chopped macadamia nuts for an extra dash of delight.

To make the frosting:

7. Beat together the softened butter and cream cheese until the mixture becomes smooth and creamy. Gradually incorporate the confectioners’ sugar, followed by a dash of fresh lemon juice and pure vanilla extract. When your frosting reaches a silky consistency, it’s ready to slather onto your cake. Enjoy every bite!