Hummingbird Banana Pineapple Layer Cake

Hummingbird cake, originally from Jamaica, was made popular across America in the 1970s thanks to Southern Living magazine's most requested recipe ever. Our version is loaded with banana, pineapple, coconut and toasted pecans. The most important flavor booster comes from using super ripe bananas—we only bake when the bananas are speckled brown and super sweet.

The showpiece on this cake is traditional buttercream frosting. Swiss style, it's made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don't contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked.

Ships frozen. Remove the plastic while cold, then defrost and serve at room temperature for maximum flavor and attractiveness.