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1
Make the Cake Heat the oven to 350.
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2
Spray three 9-inch round cake pans evenly with baking spray.
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3
In a bowl, combine the flour, cinnamon, baking soda, and salt; stir in the pecans.
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4
In a large bowl, combine the granulated sugar, brown sugar, and eggs and whisk until smooth.
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5
Add the pineapple and juice, bananas, oil, and vanilla and whisk until the batter is smooth.
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6
Add the dry ingredients and whisk until just combined and smooth.
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7
Make the Cake Divide the batter evenly among the prepared pans and smooth the tops.
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8
Give the pans a good bang on the counter to settle the batter evenly into the bottom of the pans.
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9
Make the Cake Bake, rotating the pans halfway through baking, until a toothpick inserted in the middle comes out clean, about 40 minutes.
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10
Let cool in the pans for 25 minutes, then invert the cakes onto wire racks and let cool completely.
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11
Make the Frosting In a bowl, combine the butter and cream cheese and beat with a handheld mixer until smooth.
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12
Add the vanilla and confectioners sugar and beat on high speed until light and fluffy.
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13
Place a cake layer on a cake stand and, using a small rubber or offset spatula, spread 1 cup of the frosting evenly over the top.
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14
Place the second cake layer on top and frost with another cup of frosting.
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15
Repeat with the remaining cake layer, then spread the remaining frosting over the top and sides of the cake.
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16
Sprinkle with the chopped pecans and refrigerate to firm the frosting, at least 1 hour.
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17
Serve chilled or at room temperature.
