• Preheat the oven to 350 °F (177 °C)
• Spread the pecans on a small baking sheet. Toast them in the oven for 8-10 minutes. Remove from the oven and let cool for about 15 minutes. Then roughly chop the pecans.
  ¾ Cup (60 g) Pecans
• Grease two 8-inch or 9-inch round baking pans and line the bottom with parchment paper.
• Combine the gluten free flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Whisk together to mix well.
  2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 1 ½ Cups (300 g) Sugar, 1 teaspoon Cinnamon, ¾ teaspoon Baking Soda, ¾ teaspoon Salt
• Add the lightly beaten eggs, oil, mashed bananas, pineapple and vanilla extract to the bowl with the dry ingredients. Fold together with a spatula until just combined.
  3 (144 g) Eggs, ⅔ Cup (136 g) Oil, 1 Cup (216 g) Mashed Banana, ½ Cup (113 g) Crushed Pineapple with Juice, 1 ½ teaspoon Vanilla
• Add in the chopped pecans and fold a few more times until they’re evenly distributed.
• Divide the batter evenly among the prepared pans.
• Allow the batter to rest at room temperature for 15 minutes.
• Bake the cake layers in the preheated oven for 25-30 minutes, until they are golden brown and the tops spring back when gently pressed.
• Remove from the oven and cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Prepare the frosting

• Once the cake layers have cooled completely, prepare the frosting. Combine the vegan butter and cream cheese in the bowl of a stand mixer. Beat with the paddle attachment for about 3 minutes until smooth.
  ½ Cup (113 g) Vegan Butter, 8 ounces (227 g) Vegan Cream Cheese
• Add the vanilla extract and mix for another 30 seconds.
  1 teaspoon Vanilla
• Add the sifted powdered sugar 1 cup at a time, mixing on low speed until incorporated. Once all of the sugar has been added, turn the mixer to medium high speed and beat for 5 minutes until fluffy and lighter in color.
  4 cups (480 g) Powdered Sugar

Assemble the cake

• Add the bottom cake layer to your serving plate and top with ¼-1/3 of the available frosting. Spread the frosting to the edges of the cake in an even layer.
• Place the second layer of cake on top of the frosting with the flat side (bottom) facing up. This will give you a nice flat top cake.
• Add half of the remaining frosting to the cake and spread it into an even layer over the top and sides of the cake. Refrigerate the cake uncovered for about 30 minutes to set the frosting.
• Remove the cake from the refrigerator and cover with the remaining frosting. Then decorate with the chopped pecans as desired.
  ½ Cup (40 g) Pecans
• Store the frosted cake in an airtight container in the refrigerator until ready to serve. I think this cake is best made one day ahead of serving time.