Hummingbird Cake:For the Cake:* 3 cups all-purpose flour* 2 cups granulated sugar* 1 teaspoon baking soda* 1 teaspoon ground cinnamon* 1/2 teaspoon salt* 3 large eggs* 1 cup vegetable oil* 1 teaspoon vanilla extract* 1 can (8 ounces) crushed pineapple, undrained* 2 cups mashed ripe bananas* 1 cup chopped pecansFor the Cream Cheese Frosting:* 8 ounces cream cheese, softened* 1/2 cup unsalted butter, softened* 4 cups powdered sugar* 1 teaspoon vanilla extract* 1/2 cup chopped pecans, for garnishInstructions:1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.3. In another bowl, whisk together the eggs, vegetable oil, and vanilla extract.4. Stir in the crushed pineapple with its juice and the mashed bananas.5. Add the wet ingredients to the dry ingredients and mix just until combined.6. Fold in the chopped pecans.7. Divide the batter evenly among the prepared cake pans.8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.9. Allow the cake layers to cool completely.10. For the frosting, beat the cream cheese and butter until smooth and creamy.11. Gradually add the powdered sugar and vanilla extract, beating until fluffy.12. Place one cake layer on a serving plate and spread a layer of frosting on top.13. Repeat with the remaining layers and frost the top and sides of the cake.14. Sprinkle the chopped pecans over the top of the cake.15. Refrigerate for at least 30 minutes before slicing and serving.Prep Time: 25 minutesCook Time: 30 minutesTotal Time: 55 minutesServings: 12–14 slices
