The Sugary Shrink

Welcome! I'm Julia, The Sugary Shrink. I am a Counselor, Wife, Mother, Educator, Recovering Alcoholic, and Baker living in Salt Lake City, Utah. Here, I share my experiences in the kitchen & the counselor's chair.

Hummingbird Layer Cake

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Hummingbird Layer Cake

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Prep Time 30 minutes
Cook Time 31 minutes
Total Time 1 hour 11 minutes
Servings: 1 Triple-layer 8" or 9" round cake
Ingredients Method Notes

Ingredients
  

  • 3 cup flour all-purpose
  • 1 t. baking soda
  • 1 t. salt
  • 2 t. ground cinnamon
  • 16 tbsp salted butter softened
  • 1 3/4 cup sugar
  • 4 eggs
  • 1 T vanilla extract dark
  • 1/3 cup buttermilk
  • 1 1/2 cup banana mashed
  • 8 oz crushed pineapple lightly drained
  • 1 cup chopped pecans (optional)

Method
 

  1. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray and parchment paper
  2. Combine dry ingredients (flour, baking soda, cinnamon, salt) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth. At fluffy - add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  4. Set mixer to low - alternately add dry ingredients and buttermilk until just combined.
  5. Fold in banana, pineapple, and pecans one ingredient at a time
  6. Divide evenly among 8" rounds or lined cupcake pan (expect 24-27)
  7. Bake cakes approx. 32-37 minutes, cupcakes 27-30 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack.

Notes

Batter does not rise significantly.
 

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