Hummingbird Cake

Preheat the oven to 350°F. Lightly grease three 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a separate medium bowl, whisk together the oil, sugars, eggs, and vanilla until well combined. Stir in the bananas and pineapple.

Pour the wet ingredients into the dry mixture and stir together just until combined and only a few streaks of flour remain. Add the pecans and fold them into the batter. Divide the batter evenly among the prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely in the pans set on a wire cooling rack. Once cooled, invert the layers and remove the parchment paper.

In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds.

With the mixer on low speed, gradually add in the powdered sugar. (Use more sugar for a firmer, sweeter frosting.) Once combined, scrap down the bowl and add the vanilla. Beat on medium-low speed until fluffy and easily spreadable, about 1 minute.

Place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place another cake layer top-side up on top. Spread another ¾ cup of frosting on top. Place the remaining cake layer bottom-side up on top. Spread the remaining frosting over the top and side of the cake.

If you desired, you can save some of the frosting to pipe decorations onto the cake or decorate with toasted pecans. Chill the cake for 30 minutes to set the frosting before slicing. Keep leftovers covered and refrigerated for up to 1 week.