Hummingbird Cake has become a Southern classic. Bananas, crushed pineapple, chopped pecans and cinnamon join forces to create this moist and delicious cake. The cream cheese frosting brings it all together for some good old down home cookin!
Preheat oven to 350 Degrees F. Line the bottom of 3, 8 inch round cake pans with wax paper or parchment and grease and flour pans. Set aside.
In a medium mixing bowl combine flour, cinnamon, baking soda and salt and whisk together.
In a large mixing bowl mix sugar, brown sugar, oil, vanilla and eggs together by hand until combined.
Gradually add the dry ingredients to the wet and stir until combined.
Mix in the pineapple and mashed bananas. Then fold in the chopped pecans.
Pour batter evenly between your 3 cake pans. Bake on center rack of your preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool in pans for about 10 minutes. Remove cakes from pans and let cool completely before frosting.
In a large bowl, mix the cream cheese and butter together until smooth and fluffy. About 3 minutes. Gradually add sugar and mix until smooth; about 3-5 minutes. Add vanilla and mix for another minute.
Place one cake on cake plate and frost top of cake. Add next cake on top and frost the top of that cake. Add final cake and frost the top and sides of cake. Decorate with chopped pecans or Dried Pineapple Flowers.