Hummingbird Cake

So I've always wanted to attempt a layered cake, and today I finally did! My first layered cake in the books is the Hummingbird cake.

For this cake you will need:

Image of the cake from my recipe book

1 cup Sunflower oil -- I used Canola
2 1/4 cups of All Purpose Flour
1 1/4 cups of Superfine Sugar
1 tbsp ground cinnamon
1 tsp baking soda
3 beaten eggs
1 cup of chopped pecans or walnuts -- plus extra to make it pretty
3-4 ripened bananas (I'll post some quick ways to ripen banana's soon)
1 can (398 ml) crushed pineapple
4 tbsp of pineapple juice from the can

For the cake frosting you will need:
3/4 cup Cream cheese -- room temperature
1/4 cup Unsalted butter -- room temperature
1 tsp Vanilla extract
3 1/2 cups Confectioners' sugar

Start off by preheating the oven to 350. Then lightly grease three 9-inch cake pans with oil or butter, and then line the bottoms with parchment paper.

Mix the flour, sugar, cinnamon, baking soda in a bowl then add the eggs, oil, pecans, bananas, pineapple juice and pineapples. Stir this will a spoon until all the ingredients are nicely mixed together.

Split the batter up into the three pans, I put about 2 cups of batter into each pan. Before putting it into the oven be sure to spread the batter evenly, and shake the pan a little so it lays even.

My recipe said to bake for 25-30 minutes, I always go for the median. So bake for 27 minutes. Or until you see that the batter has a nice golden brown top and comes out clean when you insert a toothpick.

Once removed, let cool. In the mean time let's make some frosting!

Using an electric mixer, mix together the butter, cream cheese and vanilla extract. Sift in the confectioners' sugar slowly 1 cup at a time. Mix until smooth, no one wants lumpy frosting.

Finally let's layer this cake!!!!!!

One by one start by removing the parchment paper from the cooled cake, place it on a flat surface and spread the frosting on the top. Repeat the last step again with the next layer of cake and then place your third cake on top and be sure this time you spread the frosting beautifully; since everyone will be seeing this.

Sprinkle pecans on top and serve! Should serve about 12-15 people.

Below is my cake!

My Hummingbird Cake!