Hummingbird Cake

20 servings

prepPreheat oven to 350°F / 175°C
prepPrepare 2 9-inch round cake pans: spray with non-stick spray, line with parchment paper, spray parchment top
3 cups / 375 g all-purpose flour	Whisk dry ingredients	Divide into pans & bake 350°F / 175°C, 24–30 min	Cool 10–15 min, then to room temperature	Layer, frost & serve
2 cups / 400 g granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 large eggs, beaten	Mix wet ingredients into dry
1 1/4 cup / 300 ml vegetable oil
2 tsp vanilla extract
8 oz / 225 g crushed pineapple with juice
1 3/4 cup / 415 g ripe mashed bananas
1 cup / 115 g chopped pecans
1 cup / 230 g unsalted butter, room temperature
8 oz / 225 g cream cheese, room temperature	Beat butter & cream cheese until fluffy
3 1/2 cups / 420 g confectioner's sugar
pinch of salt	Add confectioner's sugar & whip smooth
2 tsp pineapple juice	Add pineapple juice & vanilla, whip fluffy
2 tsp vanilla extract

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