Foryoueats: Retro Hummingbird Cake

Ingredients

• For the Cake:
• Nonstick baking spray with flour
• 113g raw pecan halves (4 ounces; 1 cup), plus more for decorating
• 350g granulated sugar (12 1/4 ounces; 1 3/4 cups)
• 200g neutral oil, such as vegetable (1 cup; 240ml)
• 3 large eggs
• 2 teaspoons vanilla extract
• Two 8-ounce cans crushed pineapple in juice, undrained (about 1 3/4 cup)
• 4 small overripe bananas (about 4 1/2 ounces; 125g each unpeeled)
• 345g bleached cake flour (about 12 ounces; 3 cups)
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon ground allspice
• For the Frosting:
• Two 8-ounce packages cream cheese , at room temperature
• 226g unsalted butter (8 ounces; 1 cup), at room temperature
• 400g powdered sugar (14 ounces; 3 1/2 cups), sifted
• 1 tablespoon (15ml) reserved pineapple juice (see below)
• 1 teaspoon vanilla extract