Hummingbird Cake

Believe it or not I only made two deviations from the Recipe in Cooks's Country   http://www.cookscountry.com/ Humming Bird cake recipe and it may not even qualify as a deviation.  I substituted  Coconut oil for cooking oil. and I used 10 inch pans .  The cake has been tested, bit as of this entry, not by me.  Yep I need to watch the sugar intake, does not take much sugar to make my tummy into an acid pool.

INGREDIENTS

• CAKE

• 2(8-ounce) cans crushed pineapple in juice
• 3cups (15 ounces) all-purpose flour
• 2teaspoons baking powder
• 1teaspoon baking soda
• 1teaspoon ground cinnamon
• 1teaspoon salt
• 2cups (14 ounces) granulated sugar
• 3large eggs
• 1cup vegetable oil
• 4very ripe large bananas, peeled and mashed (2 cups)
• 1 1/2cups pecans, toasted and chopped
• 2teaspoons vanilla extract

• FROSTING

• 20tablespoons unsalted butter, softened
• 5cups (20 ounces) confectioners' sugar
• 2 1/2teaspoons vanilla extract
• 1/2teaspoon salt
• 20ounces cream cheese, chilled and cut into 20 equal pieces
• 1/2cup pecans, toasted and chopped

INSTRUCTIONS

1. 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 light-colored 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Drain pineapple in fine-mesh strainer set over bowl, pressing to remove juice. Pour juice into small saucepan and cook over medium heat until reduced to 1/3 cup, about 5 minutes; set aside.

   2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in bowl. Whisk sugar and eggs together in separate large bowl; whisk in oil. Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Stir in flour mixture until just combined.

   3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until dark golden brown on top and toothpick inserted in center comes out clean, 50 to 55 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 20 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

   4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, vanilla, and salt together on low speed until smooth; continue to mix for 2 minutes, scraping down bowl as needed. Increase speed to medium-low, add cream cheese 1 piece at a time, and mix until smooth; continue to mix for 2 minutes.

   5. Place 1 cake layer on platter. Spread 2 cups frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread 2 cups frosting evenly over top. Spread remaining frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Sprinkle top of cake with pecans. Refrigerate cake for at least 1 hour before serving. (Cake can be refrigerated for up to 2 days.)
2. Now I have to find some friends to share this cake with.