Hummingbird Cake (Print Version)

# Ingredients:

01 - 2 cups chopped pecans (250g).
02 - 3 cups flour (375g).
03 - 1 tsp baking powder.
04 - 1 tsp baking soda.
05 - 1.5 tsp cinnamon.
06 - 1/2 tsp allspice.
07 - 1/2 tsp salt.
08 - 1.5 cups mashed bananas.
09 - 8 oz crushed pineapple.
10 - 3 large eggs.
11 - 1 cup vegetable oil.
12 - 3/4 cup brown sugar.
13 - 3/4 cup white sugar.
14 - 2 tsp vanilla.
15 - 16 oz cream cheese.
16 - 1/2 cup butter.
17 - 4 cups powdered sugar.

# Instructions:

01 - Toast pecans at 300°F for 7-8 minutes. Cool. Increase oven to 350°F.
02 - Combine dry ingredients. Mix wet ingredients separately. Combine and fold in 1.5 cups nuts.
03 - Divide between three 8-inch pans. Bake 26-29 minutes until done.
04 - Beat cream cheese frosting ingredients. Layer cakes with frosting, cover sides. Garnish with remaining nuts.

# Notes:

01 - Can be made 1 day ahead.
02 - Freezes up to 2 months.
03 - Makes 32-35 cupcakes.

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