Hummingbird Cake 
Active Time: 30 mins
Total Time: 2 hrs 15 mins
Servings: 12
Ingredients:
Cake Layers:
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 tsp. table salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening
Cream Cheese Frosting:
2 (8-oz.) packages cream cheese, softened
1 cup unsalted butter, softened
2 (16-oz.) packages powdered sugar
2 tsp. vanilla extract
Additional Ingredients:
1 cup pecan halves, toasted
Directions:
Preheat the oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
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.
Beat cream cheese and butter with an electric mixer on medium-low 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.
Place the first cake layer on a serving platter; spread the top 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 the cake in a circular pattern.
Recipe courtesy of Southern Living.com
