This classic southern Hummingbird Cake it has a moist crumb full of bananas, cinnamon, and pineapple, all surrounded in a smooth cream cheese frosting.
Preheat oven to 350°F. Grease three 6-inch pans with shortening and then flour. Line bottoms with parchment paper.
In a large bowl mix all dry ingredients together.
Add in the canola, eggs, banana, crushed pineapple, and vanilla. Stir until combined. Mix in the pecans.
Equally divide batter between the 3 pans and bake for 35-40 minutes until toothpick comes out mostly clean. (A few crumbs should stick to the toothpick! Start checking the cake at 25 minutes and rotate pans if needed.)
Assemble cake by placing one layer on a cake stand. Apply one even layer of frosting and repeat with remaining cake layers. Apply a thin crumb coat and chill for 15-30 minutes.
Frost the sides (the final, beauty coat of frosting) and top of the cake. Sprinkle the top with toasted pecans and press some into the sides of the cake.