This classic three-layer Hummingbird cake recipe is loaded with homemade cream cheese buttercream, bananas, and pecans for the ultimate dessert. It's easy to make and perfect for family and friends.

If you've never heard of a hummingbird cake, it's a carrot cake that swaps out the carrots for mashed bananas. It has an incredibly light flavor and is commonly served with homemade cream cheese buttercream. Hummingbird is classically served as a single or double-layer cake with the frosting in between and on top of the cake. However, I like big cakes, so it's three layers for me.

The cake was supposedly created by a young woman from North Carolina who submitted it to Southern Living Magazine in the late 1970s. It's said to be the most popular recipe in the magazine still to this day. The dispute is that the cake was created in Jamaica and was initially known as the doctor bird, which is another name for the hummingbird in Jamaica, and its national bird.

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Ingredients for this recipe:

• 2 cups Pecans
• 3 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup granulated sugar
• 1 1/4 brown sugar
• ¼ cup cornstarch
• 3 cups mashed bananas, about 6 bananas
• 6 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups neutral flavored oil
• 8-ounce can of crushed pineapple
• cream cheese frosting recipe x 2