Hummingbird Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.

3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until the mixture is creamy.

4. Gradually add the vegetable oil and vanilla extract to the sugar mixture and beat until combined.

5. Stir in the crushed pineapple (with juice) and mashed bananas until fully incorporated.

6. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Fold in the chopped pecans until evenly distributed throughout the batter.

8. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.

9. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

10. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

11. For the cream cheese frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.

12. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

13. Stir in the vanilla extract and beat the frosting until it is smooth and spreadable.

14. Once the cake layers are completely cooled, place one layer on a serving plate.

15. Spread a layer of cream cheese frosting over the top of the cake layer.

16. Repeat with the remaining layers, frosting the top and sides of the cake with the remaining frosting.

17. If desired, garnish the top of the cake with additional chopped pecans for added texture and flavor.