Hummingbird Cake

Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine and set aside.
In a large mixing bowl, combine brown sugar, granulated sugar, vegetable oil, eggs, and vanilla, and whisk together until fully combined.
Add in mashed banana and pineapple and mix until well combined.
Add in the dry ingredients and mix with a spatula until the dry ingredients and wet ingredients are combined.
Fold in the chopped pecans until well dispersed throughout the batter.
Divide batter evenly between your cake pans. Use a kitchen scale to ensure that the batter is equally divided.
Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be slightly different for different size pans.
Remove cakes from the oven and allow them to cool in the pans on a wire rack for about 20 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool to room temperature.

In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. Whip on medium speed for 2 minutes, scraping the sides of the bowl occasionally.
Add half the powdered sugar and mix on low speed. Add the remaining half of powdered sugar. and continue to mix on low until combined.
Add salt and vanilla extract.
Turn the mixer on high speed and whip for 2 to 3 minutes until light and fluffy.

Level the cake layers with a serrated knife. Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
Continue to repeat this process until the layers are stacked.
Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the cream cheese frosting is slightly firm to the touch.
Frost and decorate the cake with the remaining cream cheese frosting. Add additional pecans if desired.

Hummingbird cake can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.