1-First Step: Start by toasting the chopped pecans at 300°F for 6 to 8 minutes until they smell fragrant, then let them cool completely. This step deepens their flavor and sets the stage for a tastier hummingbird cake recipe.

2-Second Step: Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing them, lining with parchment paper, and greasing the parchment. This ensures easy removal and prevents sticking, which is key for this moist batter.

3-Third Step: In a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt. This mix creates the foundation for a light, airy hummingbird cake.

4-Fourth Step: In another bowl, whisk the 3 large eggs with 1 cup vegetable oil or avocado oil, 1 cup granulated sugar, 1/2 cup packed light or dark brown sugar, and 2 teaspoons pure vanilla extract. Then, stir in 1 and 1/2 cups mashed bananas and one 8-ounce can of crushed pineapple without draining it for extra moisture.

5-Fifth Step: Combine the wet and dry mixtures by pouring the wet into the dry and whisking until smooth. Fold in 1 and 1/2 cups of the toasted pecans to add that crunchy element, making sure not to overmix for the best texture in your hummingbird cake recipe.

6-Sixth Step: Divide the batter evenly among the prepared pans and bake for 26 to 29 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it around the 26-minute mark to avoid overbaking, which can dry out this naturally moist hummingbird cake.

7-Seventh Step: Let the cakes cool in their pans on a rack for 1 hour, then remove them and cool completely on the rack. This resting time helps the flavors settle and makes frosting easier.

8-Eighth Step: For the frosting, beat 16 ounces softened full-fat brick cream cheese and 1/2 cup unsalted butter until smooth. Add 4 cups confectioners’ sugar, 1 and 1/2 teaspoons pure vanilla extract, and a pinch of salt, then beat until creamy. If it’s too thin, chill it in the fridge for a bit.

9-Ninth Step: Level the cakes if needed for even layers. Place the first layer on a serving plate, spread with 3/4 to 1 cup of frosting, add the second layer upside down, frost again, and top with the final layer right side up. Finish by frosting the top and sides smoothly.

10-Tenth Step: Garnish with the remaining toasted pecans for a nice finish, then refrigerate the cake for at least 20 minutes before slicing. This hummingbird cake recipe is now ready to serve and can be stored covered in the fridge for up to 5 days.