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Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

• Preheat the oven to 300°.
• Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
• Remove from the oven to cool.
  
• Turn oven up to 350°.
• Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
• Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.

• Whisk the rest of the cake ingredients in a medium bowl.
• Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
• Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
• Spread batter evenly between the 3 prepared cake pans.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Rotate pans halfway through baking.
• Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
• Discard the tops or eat. 



CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

• In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
• Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
• Taste and adjust salt if needed.

ASSEMBLY 

• Place 1 cake layer on your cake turntable, cake stand or serving plate.
• Evenly cover the top with frosting.
• Top with 2nd layer and evenly cover the top with frosting.
• Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
• Garnish with leftover toasted pecans.
• Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

• TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. 
• FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
• CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
• BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.