Tropical Breeze Hummingbird Cake

Preheat the oven to 350 degrees Fahrenheit and prepare two 9-inch round cake pans by spraying with non-stick baking spray, lining each pan with parchment paper, and spraying the top of the parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking soda, and salt until combined.

Whisk in the large eggs, melted unsalted butter, vegetable oil, vanilla extract, crushed pineapple with juice, ripe mashed bananas, and chopped pecans until completely combined. The final batter will be thick.

Evenly divide the batter into the prepared cake pans and bake for 24-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10-15 minutes before removing them, then let them cool to room temperature on a wire rack before frosting.

For the frosting, add the softened unsalted butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Lower the mixer speed and carefully add in the confectioners' sugar. Once all the sugar is incorporated, turn the mixer back to high and continue whipping the frosting. Then, add in the pineapple juice, vanilla extract, and a pinch of salt, continuing to whip until the frosting is smooth, light, and fluffy.

To assemble the cake, level the cakes if necessary and slice each cake into two layers, making a total of four layers of cake (or leave as two layers if desired). Spread frosting between the layers and then frost the entire cake with the remaining frosting.

Garnish the cake with the finely chopped pecans and serve at room temperature.