Hummingbird Cake

This Wednesday is my little boy's fourth Birthday! I can't believe I will officially have a pre-schooler. He has come SUCH a long way and we are so proud.

He is not a fan of traditional cakes and hates ice cream. He DOES however, love cream cheese, nuts, and banana bread.

I ran across this recipe on Pinterest a long time ago and had yet to make it... Until now.

The blogger describes this cake as banana bread meets carrot cake. Mm, perfect.

This is a dense spiced cake, with flecks of sweet pineapple, and crunchy pecans.

Since it is a full three layer cake a little slice is complete perfection.

For the cake:
3 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple
2 cups roasted banana, mashed (this is about 4-5 large bananas, see recipe below*)
1 cup chopped pecans

For the Frosting:
1 1/2 sticks unsalted butter, cubed into 1 inch pieces and chilled
3-8 ounce packages cream cheese, cut into 1 inch strips and chilled
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup chopped pecans

Preheat oven to 350 degrees.
Place your bananas on a parchment lined baking sheet, whole with peels left on. Bake in the oven for 12-15 minutes or until the skins are blackened. Remove until they are cool enough to handle, peel, place in a small mixing bowl, and mash. Set aside.
Leave the oven heating at 350 degrees!
Butter and flour 3-9 inch round cake pans. Cut a piece of parchment paper, large enough to fit into the bottom of the pan, do this for all three pans, grease the top of the parchment paper, and set pans aside.

In a large bowl, sift together the flour, ground cinnamon, baking soda, and salt. Set aside.
In another large bowl, whisk together the granulated sugar and brown sugar. Once combined, whisk in the eggs briskly just until incorporated.
Whisk in the oil and vanilla into the sugar/egg mixture just until combined.
Add the entire flour mixture into the sugar mixture at one time, stirring by hand as not to over mix.
Add the 1 cup of crushed pineapple to the mixture (fruit and juice) and also add in the mashed roasted banana. Stir just until combined.
Gently fold in the chopped pecans and pour batter evenly between the 3 prepared cake pans. Gently tap the cake pans on to the counter to remove any air bubbles and cook in the preheated oven for 25-30 minutes.
Allow the pans to cool on a wire rack for 10 minutes then carefully invert the cakes onto the cooling rack to cool completely.

To make the frosting, take the cut butter and place in the bowl of your stand mixer or using your hand mixer, beat on medium speed until the butter has softened but is still chilled. Add in the cream cheese and beat on medium speed until they are completely combined and smooth.
Add in the vanilla and slowly add in the powdered sugar. Beat until well blended and smooth. Fold in the pecans.

To construct the cake:
Place the first layer of cake upside down (flat side facing up) on to your serving plate. Frost the top with 2/3 cups of frosting or enough to create a thin layer.
Place the second layer of cake right side up (flat sides should be touching) and frost the top with another layer of cream cheese frosting. Place the third, and final layer of cake, right side up again. Use the remaining frosting to completely cover the tops and sides of the cake.
Allow cake to stand at room temperature for 30 minutes before serving and keep all left-over cake in the fridge.

This spicy dense cake is the perfect Fall treat. Enjoy with a warm cup of apple cider!

*recipe adapted from the blog: Boulder Locavore