Hummingbird Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottom of each pan with parchment paper for easy removal.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
3. Add wet ingredients
   Add the beaten eggs and vegetable oil to the dry ingredients. Stir until ingredients are moistened. Stir in the vanilla extract, pineapple with juice, mashed bananas, and chopped pecans until evenly distributed throughout the batter.
4. Bake the cake
   Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
5. Make cream cheese frosting
   In a large bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy. Gradually add powdered sugar, beating on low speed until incorporated. Increase to high speed and beat until light and fluffy.
6. Assemble the cake
   Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Add the second cake layer and repeat. Top with the third cake layer. Frost the top and sides of the cake with the remaining frosting.
7. Garnish and finish
   Press chopped pecans around the sides of the cake for decoration. Refrigerate for at least 1 hour before serving to allow frosting to set.