Step 1: Prep Your Pans
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans generously with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment too. This double insurance ensures your cakes release perfectly every single time.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon until well combined. Make sure there are no lumps and everything is evenly distributed. This is your dry mixture base.

Step 3: Combine Wet Ingredients
In the same bowl, add the lightly beaten eggs, vegetable oil, and vanilla extract directly on top of the dry ingredients. Don’t stir yet! Then add the undrained crushed pineapple with all its juice, the mashed bananas, and the chopped toasted pecans.

Step 4: Stir Until Just Combined
Using a wooden spoon or rubber spatula, stir everything together until just combined. The batter will be thick and chunky—that’s exactly what you want. Don’t overmix or you’ll develop the gluten in the flour and end up with a tough cake. A few small lumps are perfectly fine.

Step 5: Divide and Bake
Divide the batter evenly among your three prepared pans. Use a kitchen scale for perfect accuracy, or just eyeball it—each pan should be about half full. Tap the pans gently on the counter to release any air bubbles. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.

Step 6: Cool Completely
Let the cakes cool in the pans for 10 minutes on wire racks. This resting time helps them set and reduces the chance of breaking. Then run a knife around the edges and carefully invert the cakes onto the racks. Peel off the parchment paper and let them cool completely—at least 1 hour. This is crucial! If you frost warm cake, the frosting will melt and slide right off.

Step 7: Make the Cream Cheese Frosting
While the cakes cool, make your frosting. In a large bowl using an electric mixer, beat the softened cream cheese and butter together on medium speed until light and fluffy, about 3 minutes. The mixture should be completely smooth with no lumps. Add the vanilla and salt, then gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Once all the sugar is added, increase the speed to medium-high and beat for 2-3 minutes until the frosting is fluffy and spreadable. If it’s too thick, add a tablespoon of milk or cream. If too thin, add more powdered sugar.

Step 8: Assemble the Cake
Place your first cake layer on your serving plate or cake stand. If the top is domed, use a serrated knife to level it off—save those scraps for snacking! Spread about 1 cup of frosting evenly over the top, going all the way to the edges. Place the second layer on top, press down gently, and repeat with another cup of frosting. Add the final layer and use the remaining frosting to cover the top and sides of the cake. An offset spatula makes this so much easier—spread with long, smooth strokes for a professional finish.

Step 9: Decorate and Serve
Press the toasted chopped pecans around the sides of the cake or sprinkle them on top for decoration. If you want to get fancy, you can pipe frosting rosettes on top or add fresh banana slices just before serving (they’ll brown quickly, so don’t add them too far in advance). Refrigerate the cake for at least 30 minutes to set the frosting before slicing.