Hummingbird Cake Recipe

Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.

In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.

Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.

Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.

After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.

Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).

Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.