Hummingbird Cake

Preheat the oven to 350 degrees F (180 degrees C).

Get out two 9-inch round cake pans. Line the cake pans with parchment paper and spray them very liberally with non-flavored cooking spray.

Whisk the All-Purpose Flour (375 g), Granulated Sugar (400 g), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), and Salt (1/2 tsp) together in a large mixing bowl.

Stir the Bananas (4), Crushed Pineapple in 100% Pineapple Juice (225 g), Vegetable Oil (240 mL), Eggs (2), Vanilla Extract (1 tsp), and Chopped Pecans (110 g) together in another bowl thoroughly, then pour it into the bowl of dry ingredients.

Stir the whole thing together really well until you have a thick, uniform batter. Divide the batter evenly among the two cake pans and bake them for 30-35 minutes. They should be golden and a toothpick inserted in the center should come out pretty cleanly.

Let them cool for about 10 minutes, then carefully turn them out onto a cooling rack to finish cooling completely. While the cake bakes and cools, make the frosting. Set up a stand mixer with the paddle attachment.

Combine the Cream Cheese (225 g) and Unsalted Butter (110 g) in the mixer bowl. Beat them together thoroughly, then turn the speed to low and slowly add the Powdered Confectioners Sugar (410 g) and Vanilla Extract (1 tsp) until you have a rich, smooth frosting.

To assemble the cake, transfer one of the layers onto a cake plate or stand upside down and spread a thick layer of frosting on it.

Then place the second layer on top right side up and frost the top and sides. Sprinkle more chopped pecans on top.

Cover the cake plate or stand with a dome and store the cake in the refrigerator until you are ready to serve!