Hummingbird Layer Cake
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)
Servings: Triple-layer 8" or 9" round cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray and parchment paper
- Combine dry ingredients (flour, baking soda, cinnamon, salt) in medium bowl; set aside.
- 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.
- Set mixer to low - alternately add dry ingredients and buttermilk until just combined.
- Fold in banana, pineapple, and pecans one ingredient at a time
- Divide evenly among 8" rounds or lined cupcake pan (expect 24-27)
- Bake cakes approx. 32-37 minutes, cupcakes 27-30 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
Recipe Notes
Batter does not rise significantly.
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