Pre-heat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
Then pour the flour mixture into the wet and mix just until incorporated.
Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
Once cakes are cool frost the cakes.
Refrigerate the cake for up to 3 days.
Notes
Add Coconut: Coconut or toasted coconut after frosting is a wonderful addition.
Decorate: Make a beautiful pattern on top with more pecans or fresh edible flowers.
Line: There is nothing worse than going through the effort of making a scratch cake and having it stick, therefore, add some parchment to the pans to insure they don't stick.
Additional Ingredient: Like carrot cake, spice is nice in this old fashioned hummingbird cake, as a result, try adding some cinnamon, nutmeg or ginger.