Hummingbird Cake

• 3 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 cup (8oz) canned crushed pineapple, undrained
• 1 cup chopped pecans
• 2 cups chopped ripe bananas
• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar

Instructions

1. 1

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

2. 2

   In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon. Whisk until uniform.

3. 3

   Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon just until moistened. Do not beat.

4. 4

   Stir in the vanilla extract, crushed pineapple (with juice), chopped pecans, and chopped bananas until combined.

5. 5

   Pour batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Cool in pans for 10 minutes, then remove to wire racks to cool completely.

7. 7

   For the frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Stir in vanilla.

8. 8

   Spread frosting between layers and over the top and sides of the cooled cake. Garnish with more pecans if desired.