Prepare the cake layers- Preheat oven to 350. Whisk dry
ingredients together in a large bowl; add eggs and oil, stirring just
until dry ingredients are moistened. Stir in vanilla, pineapple,
bananas, and chopped pecans.
Divide batter evenly among 3 well-greased and floured 9-inch
round cake pan.
Bake in preheated oven until a wooden pick inserted in center
comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10
minutes. Remove from pans to wire racks, and cool completely,
about 1 hour.
Prepare the cream cheese frosting- Beat cream cheese and butter
with an electric mixer on medium speed until smooth. Gradually
add powdered sugar, beating at low speed until blended after
each addition. Stir in vanilla. Increase speed to medium-high, and
beat until fluffy, 1 to 2 minutes.
Assemble the cake- Place 1 cake layer on a serving platter; spread
with 1 cup of the frosting. Top with second layer, and spread with 1
cup frosting. Top with third layer, and spread remaining frosting
over top and sides of cake. Arrange pecan halves on top of cake.
Hummingbird Cupcakes
Prepare batter as directed. Place 24 paper baking cups in
standard size muffin tins. Spoon batter into prepared cups filling
about 3/4 full. Bake at 350 until a wooden pick inserted in the
center comes out clean, 18 to 20 minutes. Remove from pans to
wire racks and cool completely. Pipe or spread cream cheese
frosting onto cupcakes.
Originally Submitted
4/29/2023
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