Old-Fashioned Original Hummingbird Cake

Preheat your oven to 175°C and grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.

Add the vegetable oil and eggs to the dry ingredients, mixing until fully incorporated.

Stir in mashedbananas, crushed pineapple (including the juice) and vanilla extract. Mix until the batter is smooth.

Fold in the chopped pecans.

Divide the batter evenly between prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract.

Once the cakes are completely cooled, spread a generous amount of cream cheese frosting on one cake layer. Place the second cake layer on top and the entire cake with the remaining cream cheese frosting.

Optional: Garnish the cake with additional chopped pecans or shredded coconut.