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Export 14 ingredients for grocery delivery
Step 1
For the cake: Preheat the oven to 350°.
Step 2
Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas slightly then add to the bowl with the pecans. Stir to combine.
Step 3
Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.
Step 4
For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.
Step 5
Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake.
Step 6
To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve.