Sky-High Hummingbird Cake


1 cup (110 grams) pecans, finely chopped  

3 cups (390 grams) all-purpose flour  

2 cups (400 grams) granulated sugar  

1 teaspoon baking soda  

1/2 teaspoon salt  

1 teaspoon ground cinnamon  

3 large eggs, lightly beaten  

1 cup safflower, sunflower, or corn oil  

2 teaspoons pure vanilla extract  

8 ounce can crushed pineapple (and the juice)  

2 cups mashed ripe bananas (about 4 bananas)  


Preheat oven to 350 degrees F (180 degrees C) with rack in middle of oven. Prepare three 8" round cake pans with butter/oil spray and a parchment circle on bottom of pan. Set aside.  

In large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. Set aside.  

In a separate large mixing bowl, combine lightly beaten eggs, vanilla, pecans, oil, bananas, and pineapple. Pour into dry ingredients and stir with wooden spoon until combined. Divide batter evenly into 3 prepared 8" round pans. Bake until toothpick comes clean from centre of cake (about 30 minutes). Don't open oven for first 20 minutes, then rotate pans, checking after 10 more minutes. Try not to overbake! Let cool on wire racks for 20 minutes, then inverting onto racks, removing parchment paper, until cool to the touch.  
Use Fluffy Cream Cheese Icing recipe for frosting