Really delicious! This is an old southern recipe.
I made 24 muffins from the cake batter. Used cupcake papers and baked about 30 minutes.
3 cups all-purpose flour, plus more for pans (I use 2 cups Einkorn flour and 1 cup all purpose flour)
2 cups granulated sugar ( I use only one cup coconut sugar)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil (I use 1 cup avocado oil and 1/2 cup applesauce)
1 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (I used fresh frozen pineapple)
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted ( I used walnuts)
How to Make It
Prepare the Cake Layers: Preheat 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.
Prepare the Cream Cheese Frosting: 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.
Assemble Cake: Place 1 Cake Layer on a serving platter; spread 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 cake.
CREAM CHEESE FROSTING
2 (8-oz.) pkg. cream cheese, softened 1 cup salted butter or margarine, softened 2 (16-oz.) pkg. powdered sugar 2 teaspoons vanilla extract
3/4 cup pecan halves, toasted
adapted from: https://www.southernliving.com/recipes/hummingbird-cake-recipe