Hummingbird Cake (Banana-Pineapple Cake)
INGREDIENTS
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3 cups all-purpose flour (12.75 ounces/360 grams)
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2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
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1 tsp baking soda
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1 tsp ground cinnamon
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1 tsp salt
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1 1/4 cups vegetable oil or peanut oil (9 ounces/260 grams)
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3 large eggs, lightly beaten (scant 2/3 cup/5.25 ounces/150 grams)
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2 tsp vanilla extract
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2 cups diced very ripe bananas (about 4 medium or 2 large/16 ounces/455 grams)
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1 cup canned crushed pineapple with juice (8 ounces/225 grams)
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1/2 to 1 cup finely chopped pecans or walnuts (2 to 4 ounces/60 to 120 grams)
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2 cups cream cheese, softened (16 ounces/445 grams)
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1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
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About 8 cups confectioners’ sugar, sifted (2 pounds/1 kg)
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2 tsp vanilla extract
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1/2 cup finely chopped pecans or walnuts (optional) (2 ounces/60 grams)
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three 9- by 1 1/2-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan, non-stick cooking spray, mixing bowls, cooling rack, hand mixer (for frost
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