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1. Butter and flour three 9-inch round cake pans. Cover bottom of each pan with parchment paper or waxed paper, cut to fit, press over the bottom pan.
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2. Combine flour, cinnamon, baking soda, and salt. Sift together into a bowl; set aside.
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3. Combine sugars in large bowl; add eggs and stir vigorously until blended. Whisk in oil and vanilla. Add the flour mixture all at once. Stir just until moistened and evenly combined. Do not beat. Add pineapple, bananas, and pecans, stir until blended.
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4. Divide batter among pans. After filling, give each one a gentle bang on countertop to dislodge air bubbles. Bake in a 350u00b0 oven for 25 to 30 mins.
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5. Cool in pans for 5 minutes; turn out onto cooling racks to cool completely before frosting.
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6. To assemble, place 1 of the layers, bottom side up, on a plate. Spread with about 2/3 cup Cream Cheese Frosting. Repeat for additional layers. Frost top and sides with remaining frosting. Store in refrigerator. Let stand at room temp for 30 mins before serving.
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**NOTE: Mash 1 cup fresh pineapple chunks with a potato masher until finely crushed; you will have about 3/4 cup crushed pineapple.
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CREAM CHEESE FROSTING: Cut 3/4 cup (1 1/2 sticks) chilled butter into 2-inch pieces and put in a large mixer bowl. Beat on low speed of an electric mixer (preferably a stand mixer), gradually increasing speed to medium, for 3 to 4 minutes or until butter is malleable but still cool. Cut three 8-ounce packages chilled cream cheese into 2-inch pieces; add to butter and continue to mix until smooth and thoroughly blended. Add 1 teaspoon vanilla, then slowly add 1 1/2 cups sifted powdered sugar; beat until blended. Increase speed slightly and continue beating for 2 to 3 minutes or until frosting becomes light and fluffy. Fold in 1 1/2 cups chopped pecans by hand.
