Hummingbird Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Let cool on a wire rack while preparing the frosting.

Step 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).

Step 9

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

Step 10

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

Step 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.

Step 12

Slice, serve, and enjoy!

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