Instructions:
Preheat oven to 350°F. Grease and flour 3 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
Add beaten eggs and oil to the bowl, stirring until dry ingredients are moistened.
Stir in vanilla, bananas, crushed pineapple, and chopped pecans.
Divide the batter evenly among the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cakes in the pans on wire racks for 10 minutes.
Remove the cakes from the pans and let cool completely on wire racks.
In a large mixing bowl, beat butter and cream cheese with an electric mixer until smooth.
Gradually add powdered sugar and vanilla, beating until smooth.
Place one cake layer on a cake stand and spread a layer of frosting on top.
Top with another cake layer and repeat with frosting.
Place the final cake layer on top and spread remaining frosting over the top and sides of the cake.
Garnish with chopped pecans.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Enjoy your delicious Hummingbird Cake!
