Heavenly Hummingbird Cake

Step 1

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.

Step 2

Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.

Step 3

Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low until combined. Batter will be very thick, almost the consistency of taffy.

Step 4

With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase speed to medium until well combined.

Step 5

Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely.

Step 6

With a mixer at medium-high speed, beat the butter until creamy. Reduce mixer speed to low and slowly add powdered sugar. Increase speed and beat until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until smooth. Beat in the vanilla and salt.

Step 7

Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting.