hummingbird cake all gluten all dairy

Cake

3 cups AP flour
2 cups granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
3 eggs 
1 1/4 cup vegetable oil
2 tsp vanilla extract
8 oz crushed pineapple with juice
1 3/4 cup ripe mashed bananas 4-5 bananas 
(1 cup chopped pecans for inside the cake if desired) 

Cream Cheese Frosting

1 cup unsalted butter at room temp 
8 oz cream cheese room temp 
3 1/2 cups confectioner's sugar  
1/8 tsp salt
2 tsp pineapple juice
2 tsp vanilla extract
1/4 cup finely chopped pecans for decoration on top 

CAKE 

Preheat the oven to 350 degrees. 

Prepare desired cake pans by spraying with baking spray then line each pan with parchment paper.

In a large bowl, add flour, sugar, cinnamon, baking powder and salt then whisk together until combined.

Whisk in eggs, oil, vanilla, pineapple with juice, and mashed bananas.

Fold in the pecans if using. 

The final batter will be thick.

Evenly spread the batter into the prepared cake pan(s) and bake until a toothpick inserted into the center comes out clean. 

Depending on the pan it can be 25-45 minutes. I am using a bundt pan so the time should be around 40-45 minutes. 

After cooling for 10-15 minutes, remove cake(s) and allow them to cool to room temperature before frosting.

Frosting

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

Slow down the mixer and add the confectioner's sugar until combined then turn the speed back up to high. 

Then add in pineapple juice and vanilla and continue whipping until the frosting, is light and fluffy.