Hummingbird Cake

Pineapple banana cake, salted caramel filling, vanilla cream cheese frosting

Ever since I was a kid, my sister has been begging me to make her a Hummingbird cake. Contrary to what I originally believed, hummingbird cake is not built off of the bodies of crushed hummingbirds; it is, rather, a symphony of spiced banana and pineapple. So now, twenty years later, I am finally making this cake for her, a little late, but as they say, absence makes the heart grow fonder- and this cake has been absent from her life for a hot minute- so she should be pretty fond of it by now.

Ingredients:

For the cake:

• 1 cup crushed pineapple

• 1 1/3 cups mashed bananas (about 3 bananas)

• 2/3 cup butter, unsalted and softened

• 1.5 cups white sugar

• 1 tbsp molasses

• 3 eggs

• 2 tsps vanilla bean paste, or extract

• 3 cups all-purpose flour

• 1 tsp cinnamon

• 1/4 tsp cardamom

• 1.5 tsps baking soda

• 1/4 tsp salt

• 1/2 cup milk

For the frosting:

• 2 sticks unsalted butter (1 cup), softened

• 16 ounces cream cheese, softened

• 4 cups confectioners sugar

• 2 tsps vanilla bean paste (or vanilla extract)

• few drops of food coloring (optional)

• 1/2 cup salted caramel sauce

Directions:

1. Preheat the oven to 350°F and prepare 3 6-inch cake pans with butter and parchment paper.

2. In a small bowl, mix together the crushed pineapple and mashed bananas.

3. In a large bowl, beat together the butter, sugar, and molasses until light and fluffy. Gradually add in the eggs and vanilla. Continue whipping until the mixture is the texture of frosting.

4. In a seperate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. Pour half of the dry ingredient mixture into the butter mixture. Continue mixing as you add in the milk and finish with the remaining dry ingredient mixture.

5. Fold in the pineapple banana mixture. When combined, pour into the prepared pans.

6. Bake for 45-50 minutes, or until when a toothpick is inserted, it comes out clean.

7. Let cool on a wire rack while preparing the frosting.

8. To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting).

9. Sift in the confectioners sugar, and add in the vanilla and food coloring.

10. Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate.

11. Level your cake layers to smooth the tops, and cut them in half through the middle to make 6 layers. Stacked and layer the cakes with frosting and salted caramel sauce before frosting the cake fully.

12. Slice, serve, and enjoy!