Hummingbird Cake

Instructions

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1. 1 Set a rack in the center of your oven and preheat it to 350°F. While the oven preheats, set a heavy-bottomed skillet over medium heat and add the pecans in a thin layer. Toast the pecans for 5 to 8 minutes, stirring occasionally.
2. 2 While the pecans toast, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
3. 3 Add the eggs and cooking oil, stirring just until the wet ingredients moisten the dry ingredients and no more.
4. 4 Add vanilla, crushed pineapple in its juices, chopped bananas, and toasted pecans. Stir the ingredients as little as possible while fully incorporating them.
5. 5 Grease three 9-inch cake pans. Cover the bottoms with parchment paper, grease the parchment, and lightly dust the bottom and sides of the pans with flour. Divide the batter evenly between the pans and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool pans for 10 minutes before removing the cake layers. Cool layers for 1 hour.
6. 6 While the cake bakes, in a very large bowl, add the cream cheese, salted butter, vanilla, and a pinch of salt. Beat with an electric mixer on medium speed until smooth. Then add the powdered sugar cup by cup, beating at low speed after each addition.
7. 7 Once the sugar has been fully incorporated, increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
8. 8 Place the first cake layer on a serving platter or cake stand. Spread 1 cup of the frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.
9. 9 Top with the second cake layer and spread with 1 cup of frosting, working from the center out.
10. 10 Top with the third layer, and spread the remaining frosting over the top and lightly around the sides. Garnish the top with pecans, berries, or candied pineapple rings.***