Hummingbird Cake: A classic southern recipe made with pineapple, banana, cinnamon, and nuts, all topped with a tangy cream cheese frosting!
Preheat the oven to 325 degrees F, mist 3 6-inch diameter cake pans with non-stick spray, and line with circles cut from parchment.
Place the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and stir to combine.
Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
Mix in the eggs, one at a time, scraping bottom and sides of the bowl after each addition. (Allow each egg to fully incorporate before adding the next one.)
Puree the banana, and add to the bowl, along with the pineapple, sour cream, and vanilla.
Mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
Divide the batter equally between the 3 prepared pans, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
Cool completely, fill & frost with cream cheese frosting, and garnish with chopped pecans and pineapple flowers.*
*To make pineapple flowers, peel and thinly slice rounds of fresh pineapple and place them on a wire cooling rack. Dry in a 170 degrees F oven for 3 to 4 hours, then place in a small cup to shape.
A few more great layer cake recipes: