Hummingbird Cake

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 3/4 cup mashed banana
• 8 ounces crushed pineapple do not drain
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

For the frosting:

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• chopped pecans for garnish optional

Instructions

1. Preheat the oven to 350°F. Spray a 9×13 with baking spray, set aside.
2. In a large bowl whisk together the flour, cinnamon, baking soda, and salt, set aside.
3. In a large bowl whisk together the sugar with the vegetable oil, mixture will be lumpy.
4. Whisk in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, whisk until smooth.
5. Stir in the flour mixture until combined with no dry patches. Stir in the pecans.
6. Spread the batter into the prepared baking dish, bake for 45-50 minutes until a toothpick inserted into the center comes out clean. The cake will be golden brown.
7. Place it on a wire rack and let it cool completely.
8. Once the cake is cooled, make the frosting by placing the cream cheese and the butter into the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, whip until smooth.
9. Add the powdered sugar a little at a time until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
10. Spread the frosting on top of the cake and add more pecans if using. Slice and serve.