Hummingbird Cake

Spray and line three 8-inch round cake pans with parchment paper, including the sides. Preheat the oven to 350°F.

Spread 1 cup of chopped pecans on a baking sheet in a single layer. Toast in the oven for 7 to 10 minutes, until golden brown and fragrant. Set aside to cool completely.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice until combined. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs until beaten. With the mixer running, slowly whisk in the oil and vanilla until emulsified.

Whisk in both sugars, followed by the crushed pineapple with its juices and the chopped bananas.

Fold in the flour mixture until just combined, then fold in the toasted pecans. Divide the batter evenly between the three prepared pans.

Bake for 25 to 30 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with only a few crumbs and no wet batter. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Prepare the Cream Cheese Frosting by creaming the softened butter, cream cheese, and powdered sugar until smooth, then beating in the lemon zest, vanilla, and a pinch of salt.

Place the first cake layer on a cake stand or plate. Spread about 1 cup of frosting evenly over the top. Add the second layer and spread half the remaining frosting on top, letting it fall over the edges slightly. Add the third layer and repeat.

Spread a thin layer of frosting over the sides of the cake. Refrigerate for 1 to 2 hours to set the crumb coat, then spread the remaining frosting over the sides and top. Decorate with chopped or halved pecans if desired.