Hummingbird Cake

In honor of my father-in-law. His favorite cake.

Ingredients

For the cake:

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 1 ¾ cup mashed banana, measured after mashing
• 8 ounces crushed pineapple, do not drain
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

For the frosting:

• 8 ounces 1 block cream cheese, softened
• ½ cup 1 stick salted butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Chopped pecans for garnish (optional)

Instructions

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick baking spray (I like the kind with flour in it) Set aside.
• In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.
• In a large bowl whisk together the sugar with the vegetable oil. Mixture will be lumpy.
• Then whisk in the eggs with the sugar and vegetable oil until smooth.
• Then add in the mashed banana, pineapple, and vanilla. Whisk until smooth.
• Stir the flour mixture into the banana mixture until combined with no dry patches.
• Lastly, stir in the pecans.
• Spread the batter into the prepared baking dish. Bake for about 45-50 minutes until a toothpick inserted into the center comes out clean.
• The cake should be golden brown and spring back to the touch. Allow the cake to cool completely.
• Once the cake is cooled, make the frosting by placing the softened cream cheese and softened butter into the bowl of a stand mixer with the paddle attachment. If you don’t have a stand mixer, place cream cheese and butter into a large bowl and use a hand mixer. Whip until smooth and combined.
• Add the powdered sugar a little at a time until fully combined.
• Add the vanilla extract and ground cinnamon. Stir to combine. Put on medium speed and whip for 3 minutes until light and fluffy.
• Spread the frosting on top of the cooled cake and top with more pecans, if using. Slice and serve.