Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
Step 2: Prepare the Dry Ingredients. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
Step 3: Mix the Sugars and Wet Ingredients. In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until well blended. Gradually add in the vegetable oil and vanilla extract, mixing until smooth.
Step 4: Incorporate the Bananas and Pineapple. Stir in the mashed overripe bananas and finely chopped fresh pineapple until fully combined.
Step 5: Combine Dry and Wet Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
Step 6: Add Pecans. Fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Layers. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Step 8: Prepare the Cream Cheese Frosting. In a large bowl, beat the cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and continue mixing until the frosting is fluffy. Stir in the vanilla extract.
Step 9: Frost the Cake. Once the cake layers have completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then add the second layer and repeat. Place the final layer on top and frost the entire cake. Decorate with sweetened shredded coconut and additional pecans as desired.
Step 10: Serve and Enjoy. Slice the cake and serve it to your delighted guests. Enjoy the delicious flavors of this Hummingbird Cake!
