Hummingbird Cake (with Easy Cream Cheese Icing)

Step 1

Preheat oven to 350℉/176℃ and grease and flour two 9-inch baking pans.

Step 2

Mash bananas and set aside.

Step 3

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon and set aside.

Step 4

In a large bowl, beat together the butter, sugar and vanilla at medium speed until fluffy.

Step 5

Add the eggs, one at a time, beating well after each.

Step 6

Start adding the flour mixture, a little at a time, alternating with the buttermilk. Begin and end with the flour mixture, beating until just combined after each addition.

Step 7

Add bananas and pineapple (with juice) and mix until combined well.

Step 8

Use a measuring cup to evenly disperse batter into prepared pans, then firmly tap bottom on pans on counter to remove air bubbles.

Step 9

Bake for 25-35 minutes, or until golden brown and when toothpick inserted, no wet batter, only a few moist crumbs on toothpick.

Step 10

Let cool in pan on rack for 10 minutes, then remove cakes and continue cooling on rack completely.

Step 11

Add all icing ingredients to a medium bowl and beat on medium speed until light and creamy.

Step 12

Spread icing between layers, then remaining amount over top and sides of the cake, if desired. Like I stated before, our family just enjoys the small amount in between layers and on top, so you may have to double (or at least add one more block of cream cheese) the recipe to cover sides also. Top with Dried Pineapple Flowers for an extra special touch.