Hummingbird Cake

Heat oven to 350F. Grease and flour three 9-inch round baking pan. Line and grease parchment paper; set aside.

Combine the 2 ½ cups flour, 1 ½ tsp baking powder, 1 tsp salt, ½ tsp baking soda in medium bowl and set aside.

In a large mixing bowl, beat ½ cup butter, ¾ cup light brown sugar and ¾ cup granulated sugar together until well combined.

Add ¾ cup oil and 1 ½ tsp vanilla extract and beat until well combined.

Add 3 eggs one at a time, mixing until combined after each addition. Add half of the dry ingredients beating well until combined.

Add 1 ½ cups mashed bananas and mix well. Add remaining dry ingredients and beat until well combined.

Add 1 cup pineapple, 1 cup pecans and 1 cup HERSHEY’S Cinnamon Chips. Fold into batter.

Divide evenly into 3 pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes then remove from pans to wire racks. Carefully peel off wax paper. Cool completely.

Cinnamon Frosting: Place 2/3 cups HERSHEY’S Cinnamon Chips and 2 tbsp butter in large microwave safe bowl.

Microwave at HIGH 30 seconds or just until chips and butter melted when stirred.

Add 1 cup cream cheese and remaining butter; beat on low speed of mixer until combined.

Gradually add 3 ¼ cup powdered sugar, beating until well combined. Makes 3 ½ cups frosting.