Hummingbird Cake With Cream Cheese Frosting (Dairy Free) (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
2. Beat eggs at high speed for 3-5 minutes until light and fluffy.
3. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
4. Add the mashed bananas, crushed pineapple, molasses and the ginger cake mix.
5. Beat on low speed until well combined.
6. Stir in the chopped pecans.
7. Pour batter into prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
8. Cool in baking pan for 5-10 minutes before unmolding and allow to cool completely before frosting.

The Cream

1. Beat cream cheese and powdered sugar on low speed until incorporated.
2. Increase speed to medium-high and continue to beat until well combined.
3. With the mixer still running, gradually add the heavy cream and extracts in a thin drizzle and beat until thick and creamy.
4. Slice each cake horizontally and brush with pineapple juice.
5. Decorate with cream cheese frosting and pecans.