Hummingbird Cake [with Pineapple Frosting]

I know there are a lot of hummingbird cake recipes here, but this one is from Taste of Home and since I didn't see it in here, I'll post it. Prep time does not include complete cooling time.

• Ready In: 1 hr 5 mins
• Serves: 12-14

Ingredients

• 3  cups all-purpose flour
• 2  cups sugar
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 3  eggs
• 2  cups  mashed ripe bananas
• 1 1⁄2 cups  vegetable oil
• 1 (8 ounce) can  unsweetened crushed canned pineapple, undrained
• 1 1⁄2 teaspoons vanilla extract
• 1  cup  chopped walnuts

• Pineapple Frosting

• 1⁄4 cup shortening
• 2  tablespoons butter, softened
• 1  teaspoon  grated lemon peel
• 1⁄4 teaspoon salt
• 6  cups confectioners' sugar
• 1⁄2 cup  unsweetened pineapple juice
• 2  teaspoons half-and-half cream
•  chopped walnuts (optional)

Directions

1. In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
2. Add eggs bananas, oil, pineapple and vanilla.
3. Beat til combined.
4. Stir in walnuts.
5. Pour these into three greased and floured 9" round baking pans.
6. Bake at 350 for 25-30 minutes or til a toothpick inserted near center comes out clean.
7. Cool 10 minutes.
8. Then remove from pans to wire racks.
9. Cool completely.
10. For frosting, in large mixing bowl, beat shortening, butter, lemon peel, and salt until fluffy.
11. Add confectioner's sugar alternately with pineapple juice.
12. Beat in the cream.
13. Spread between layers and over top and sides of cake.
14. Sprinkle with walnuts if desired.