Hummingbird Cake

1. Preheat Oven and Prepare Pans

Preheat your oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick baking spray.

2. Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt.

3. Combine Wet Ingredients

In another large bowl, whisk together the eggs, overripe mashed bananas, granulated sugar, brown sugar, vegetable oil, and vanilla extract.

4. Combine Wet and Dry Mixtures

Gently fold the wet ingredients into the dry ingredients until just combined. Stir in the crushed pineapple with its juice and the chopped toasted pecans.

5. Bake

Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

6. Cool Cakes

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Make Frosting

In a stand mixer with a paddle attachment, beat together the cream cheese, unsalted butter, confectioners’ sugar, and vanilla extract until smooth and fluffy.

8. Assemble and Frost

Place one cake layer on your cake stand or plate. Spread frosting over the top, then repeat with remaining layers. Frost the top and sides of the cake.

9. Garnish

Garnish the cake with toasted pecan halves and arrange dried pineapple rings on top.