Hummingbird Cake

Cake
Because this cake has cream cheese frosting it needs to be refrigerated. Just set it out for 3060 minutes before slicing and serving. Enjoy!
Ingredients
Cake
2 cups 250 g allpurpose flour1 ½ cups 300 g granulated sugar1 ½ teaspoons ground cinnamon¾ teaspoon baking powder¾ teaspoon baking soda½ teaspoon kosher salt¾ cup 163 5 g canola oil or vegetable oil3 large eggs room temperature1 ⅓ cups banana mashed about 3 bananas8 ounces crushed pineapple drained2 teaspoons vanilla¾ cup 82 g pecans toasted chopped
Instructions
Cake
Preheat oven to 350F. Spray 2 8inch cake pans with cooking spray. Line the bottoms of the pan with parchment paper.
In a large bowl mix all dry ingredients together. 
To the dry ingredients add the oil eggs banana crushed pineapple and vanilla. Stir until combined. Mix in the pecans.
Divide the batter evenly between the 2 pans. Bake for 3540 minutes or until a toothpick comes out mostly clean. A few crumbs should stick to the toothpick but no wet batter. Start checking the cake at 25 minutes and rotate pans if needed.
Place the cake pans on a cooling rack for 5 minutes and then remove cakes from pans. Allow to cool completely.
If needed cut the tops off the cakes to level them if they arent flat.
Frosting
In the bowl of a stand mixer fitted with the paddle attachment beat butter and cream cheese together until smooth. Add the vanilla confectioners sugar and salt and begin beating on low. Increase speed and beat for about 3 minutes or until smooth and fluffy.
Assembling the Cake
Assemble the cake by placing one layer on a cake stand. Apply one even layer of frosting and repeat with the second cake layer. Apply a thin crumb coat to the sides and frost the top of the cake.
Sprinkle the top with toasted pecans and press some into the bottom sides of the cake.
Chill the cake until ready to eat.