Hummingbird Cake

 In the south, one of the best desserts any time of the year is a Hummingbird Cake. 

A sweet pineapple banana delicious cake that is moist and a favorite of gifts to neighbors, funerals and those who are sick.

I made this cake for a fundraiser. 

You can put chopped pecans on top but I didn't want to prevent someone from buying it with a nut allergy. 

Hummingbird Cake

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Ingredients

2 sticks (1 cup) butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/3 cup buttermilk

1 1/2 cups mashed ripe banana (about 4 medium

One 8-ounce can crushed pineapple

Frosting

2 sticks (1 cup) butter, softened

Two 8-ounce packages cream cheese, softened

2     cups confectioners' sugar

3     1 teaspoon pure vanilla extract

 

Directions

Preheat the oven to 350 degrees F. Butter and flour three 9-inch baking pans with nonstick baking spray.

In a mixer, beat the butter, granulated sugar and vanilla at medium speed until fluffy. Add the eggs, one at a time, beating well after each addition.

In a seperate bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Weigh each layer into the three prepared pans. Bake 25 to 35 minutes, making sure the cake springs back or the toothpick comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Frosting

Beat the butter and cream cheese together until smooth and creamy. Beat in the confectioners' sugar in slowly. Lastly beat in the vanilla.

Print Recipe here