Hummingbird Cake

Ingredients

• Spray

  I Can't Believe It's Not Butter - Freshdirect

  1 sprays or 80g

• Butter

  Unsalted

  2 stick or 226g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Vanilla extract

  1 tbsp or 13g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ⅓ cup or 82g

• Banana

  Raw

  1 ½ cup, mashed or 337g

• Pineapple

  Canned, water pack, solids and liquids

  8 oz or 227g

• Home recipe salad dressing

  Cooked

  100g

• Macadamia nuts

  Nuts, raw

  100g

• Butter

  Unsalted

  2 stick or 226g

• Cream cheese

  8 oz or 227g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Lemon juice

  Raw

  1 tbsp or 15g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.
2. In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.
4. Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.
5. Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
6. Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.
7. Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.
8. (source: https://www.foodnetwork.com/recipes/paula-deen/hummingbird-cake-recipe-1976976)