Step 1

Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.

Step 2

Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. Then line the bottom of each cake pan with rounds of parchment paper.

Step 3

Sift the flour, baking soda, cinnamon, and salt into a bowl. Set aside until needed.

Step 4

Place 1 cup of finely diced fresh pineapple in a food processor and pulse until crushed. Do not over-pulse.**You can also use a potato masher to crush the pineapple.

Step 5

In another bowl, combine the granulated and brown sugar, mix until fully combined.

Step 6

Add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.

Step 7

Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.

Step 8

Add the flour mixture to the wet ingredients and mix with a spoon by hand until the mixture fully combined. Do Not Overmix!

Step 9

Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter. Mix until just combined.

Step 10

Divide the batter evenly between 3 prepared pans.

Step 11

*Tap the pans on the counter to release any air bubbles in the batter.

Step 12

Place the layers on the center rack of a preheated 350 -degree oven and bake for 25-30 minutes, until the center of cakes springs back when pressed.

Step 13

Transfer the cakes to wire racks and cool for 10 minutes. After cooling invert the cakes onto the racks (remove the parchment paper) and turn cakes right side up and allow to cool completely before frosting.

Step 14

Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined.

Step 15

With the mixer on low speed gradually mix in the confectioner's sugar. Add the vanilla and whip until creamy.

Step 16

Place the first layer of cake upside down on a cake stand or serving plate. Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.

Step 17

Place the second layer of cake right side up with the pan side going onto the frosted cake. Frost this layer the same as you did the first.

Step 18

Add the final layer of the cake, again with the pan side down going onto the frosted cake layers. Top with cream cheese frosting, creating a little thicker layer. Use the remaining frosting for the sides of the cake and add a ring of pecan halves around the outside of the top of the cake.

Step 19

Refrigerate the cake for at least one hour before serving. The cake will be best if allowed to chill overnight. *Let the cake stand at room temperature for 1-2 hours before serving after being refrigerated.