Hummingbird Cake

Hummingbird cake is not something I had ever experienced before.This cake is an old time southern favorite. My friend, Janet, is celebrating her birthday this weekend and I wanted to surprise her with something a little different. The cake was a big hit! I will definitely be making this one again soon.

Cook's notes- If you don't want to hassle with a layered cake, just pour the batter into an oblong baking pan instead and cut the frosting recipe in half.

Serves 10-12

3 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon cinnamon
3 eggs
1 stick melted butter
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 8 oz can of crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananas
Cream Cheese Frosting

Preheat the oven to 350. Spray 2 9 inch cake pans with baking spray. In a large bowl stir the first 5 ingredients until combined. Add the butter,buttermilk,vanilla, and pineapple. Mix with a mixer until just combined. Fold in the bananas and the pecans. Divide the batter evenly between the 2 pans and bake for 25-30 minutes. Let cool 10 minutes before removing the cakes from the pans. Let cool completely on a rack before frosting.

Cream Cheese Frosting

1 1/2 cups heavy whipping cream, whipped to stiff peaks
1 8 oz brick of softened cream cheese
1 8 oz container mascarpone cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla

Beat the cream cheese and mascarpone cheese with the powdered sugar and vanilla until well combined. Fold in the whipped cream. Frost the cake and place it in the frig until ready to serve.