Hummingbird Cake

Preheat the oven to 350°F and set an oven rack in the middle position. Spray three 9-inch round cake pans with nonstick cooking spray with flour (such as Pam Baking or Baker’s Joy).

In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Add the eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and pecans.

Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then invert onto racks and cool completely, about 1 hour.

Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners’ sugar, mixing on low to combine. Once all the sugar is incorporated, increase to medium-high and beat until fluffy, about 1 minute.

Assemble Cake: Place one cake layer on a serving platter and spread the top with about 1 cup of frosting. Repeat with the second layer, then spread the remaining frosting over the top and sides of the cake. Take handfuls of the chopped pecans and gently press them onto the sides of the cake, reusing any that fall off. Refrigerate the cake until you’re ready to serve, but let it sit at room temperature for about 1 hour beforehand, so the frosting softens and the flavors come through.