Hummingbird Cake

Preheat and prepare pan. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

Toast pecans. On a baking sheet, spread out pecans and toast for about 5-7 minutes in a 350F oven until fragrant. Remove from the oven and allow to cool. Chop finely. 1 cup (113 g) pecan halves

Combine dry ingredients. Sift together the flour, baking soda, cinnamon, allspice and salt. Set aside. 3 cups (360 g) all purpose flour 1 teaspoon baking soda 1 ½ teaspoons ground cinnamon ½ teaspoon ground allspice 1 teaspoon table salt

Combine wet ingredients. In a large mixing bowl, combine the oil, sugars, eggs, pineapple, and bananas. 1 cup (200 g) granulated white sugar 1 cup (213 g) light brown sugar 1 ½ cups (360 mL) vegetable oil 3 large eggs 1 8 ounce can crushed pineapple, drained 2 cups (454 g) mashed bananas 1 ½ teaspoons vanilla extract

Add dry ingredients. Add the flour mixture to the oil mixture and mix just until combined. Stir in toasted pecans.

Bake. Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 35-40 minutes . Remove from oven and allow to cool for 5 minutes. Then loosen the edges and invert the cakes onto a wire cooling rack and continue to cool.

In a stand mixer, fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 8 Tablespoons (1/2 cup, 113 g) unsalted butter 8 ounces (1 block, 227 g) full fat cream cheese

Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Mix in the vanilla extract. Add in a pinch of salt. Mix until smooth and creamy. Frost the cake as desired once the layers are cool. 4 cups (486 g) powdered sugar 2 teaspoons vanilla extract pinch salt