• Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and ground cinnamon until well combined.
• Add in the mashed bananas, crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract. Mix everything until the batter is smooth and well incorporated.
• If desired, fold in the chopped pecans for an added crunch and nutty flavor.
• Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
• For the frosting, you can use a classic cream cheese frosting or a buttercream frosting. Whichever you prefer, make sure to spread it generously between the cake layers and all over the cake.

Make the frosting:

• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.

Assemble and frost

• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
• Slice, serve, and savor the rich flavors of this Jamaican Hummingbird Cake with family and friends!