Hummingbird Cake

Hummingbird Cake (Banana-Pineapple 

BATTER INGREDIENTS

• 3 cups all-purpose flour (12.75 ounces/360 grams)
• 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 1/4 cups vegetable oil or peanut oil (9 ounces/260 grams)
• 3 large eggs, lightly beaten (scant 2/3 cup/5.25 ounces/150 grams)
• 2 tsp vanilla extract
• 2 cups diced very ripe bananas (about 4 medium or 2 large/16 ounces/455 grams)
• 1 cup canned crushed pineapple with juice (8 ounces/225 grams)
• 1/2 to 1 cup finely chopped pecans or walnuts (2 to 4 ounces/60 to 120 grams)

CREAM CHEESE FROSTING INGREDIENTS

• 2 cups cream cheese, softened (16 ounces/445 grams)
• 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
• About 8 cups confectioners’ sugar, sifted (2 pounds/1 kg)
• 2 tsp vanilla extract
• 1/2 cup finely chopped pecans or walnuts (optional) (2 ounces/60 grams)

YOU WILL ALSO NEED

• three 9- by 1½-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 frosting only)

Servings: 12 to 16