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1
Preheat the oven to 350F.
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2
Lightly grease and flour three 8- or 9-inch cake pans.
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3
Combine the flour, sugar, baking powder, salt, cinnamon, baking soda, and nutmeg in a large bowl and stir to mix.
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4
In a separate bowl, whisk together the canola oil and eggs until combined.
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5
Add the bananas and crushed pineapple with juice and stir to mix.
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6
Stir the egg mixture into the flour mixture with a wooden spoon or spatula just to combine.
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7
Stir in the vanilla and pecans.
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8
Divide the batter evenly between the prepared pans and bake on the center rack of the oven for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean.
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9
Remove the cakes from the oven and let cool in the pans for about 10 minutes.
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10
Run a small knife around the edges of the pans before turning the cakes out onto baking racks to cool completely before frosting.
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11
Cream the cream cheese and butter in a large bowl with an electric mixer until light and fluffy.
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12
Slowly add the confectioners sugar and beat until all is incorporated.
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13
Beat in the bourbon and vanilla to combine.
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14
Once the cakes have cooled completely, use a long serrated knife to slice off the rounded top portion of each cake to make a flat, even surface.
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15
Discard the trimmings.
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16
Place one layer, cut side down, on a large plate or cake stand.
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17
Spread evenly with about one-third of the frosting and sprinkle with about one-third of the pecans.
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18
Repeat with the remaining layers.
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19
If not serving within 2 hours, store in the refrigerator; then remove the cake about 1 hour before serving and let come to room temperature.
