How To Make The Cake

• Preheat the oven to 350℉ and grease, line two 8-inch or three 6-inch cake pan and set aside.
• Sift the flour, baking powder, salt, baking soda, and spices in a large bowl. Add both sugars and mix well.
  ¼ teaspoon Clove, 3 cups All-purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, 1½ cup Granulated sugar, ¼ cup Light brown sugar
• Whisk the eggs, vanilla extract, oil, buttermilk, and ⅓ cup of pineapple juice in a separate bowl.
  1 cup Oil, 3 Eggs, 2 teaspoon Vanilla extract, ¼ cup Buttermilk
• Add the wet ingredients to the dry, and gently mix everything.
• Add the chopped pecans, pineapple, shredded coconut, and mashed bananas. Gently mix everything, but do not overmix.
  2 Bananas, 8 ounce Pineapple, ½ cup Coconut, ¾ cup Pecans
• Divide the batter into the greased pans and bake for 30-35 minutes or until an insert comes out clean. Let them cool in the pan for 15 minutes, flip them on the cooling rack, and cool them thoroughly before frosting them.
• Once the cakes are cool, frost them with Cream Cheese Frosting and top this Hummingbird Cake with crushed pecans and pineapple flowers.
  ½ cup Butter, 8 ounce Cream cheese, 3-4 cups Powdered sugar, 1 teaspoon Vanilla extract