HUMMINGBIRD CAKE 3 cups All-purpose Flour 2 cups Sugar 1 teaspoon Salt 1 teaspoon Baking Soda 1 teaspoon Ground cinnamon 3 Eggs, beaten 1 ½ cup vegetable Oil 1 ½ teaspoon Vanilla extract 8 ounces Crushed pineapple 4 cups Pecans, divided 3 cups Mashed banana CREAM CHEESE FROSTING: 8 ounces Cream cheese 1 cup Butter 16 ounces Powdered sugar 2 teaspoons Vanilla extract
Prepare cake pans. Prepare the 9-inch round cake pans by greasing the inside with butter and lightly coating with flour. Place a piece of parchment paper in the bottom of each pan.
Fruit & Nuts. Once moistened, add the vanilla extract, crushed pineapple, 1 cup of chopped pecans, and mashed bananas and continue to mix until the batter fully comes together.
Bake the cake. Spoon the batter into each cake pan. The batter should fill the pan approximately 1/2 way. Place the cake pans in the oven and bake at 350 degrees F for 25 to 30 minutes or until a toothpick stuck in the center comes out clean.
Make Frosting. Whip the cream cheese. Place Cream Cheese and butter in the bowl of a mixer and whip together until smooth. Add sugar and vanilla. Add powdered sugar and whip until fully incorporated. Add vanilla extract and continue to whip until fully mixed in.
Frost. Place one layer of cake on your cake plate and frost the top. Place the next layer of cake on that and add another layer of frosting. Place the last layer of cake on top of that and use the remaining frosting to cover the entire cake.
Add Pecans. Take the remaining pecans and press them into the sides of your cake, or on top of your cake. You can chop the pecans or use pecan halves. It’s all up to you!