Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
Add Wet Ingredients:
Stir in mashed bananas, crushed pineapple (with juice), chopped pecans, and beaten eggs. Mix until well combined.
Bake the Cake:
Divide batter evenly between the prepared pans.
Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely in the pans for 10 minutes, then transfer to a wire rack.
Prepare the Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla, beating until creamy and fluffy.
Assemble the Cake:
Frost the cooled cakes generously.
Garnish with additional chopped pecans if desired.
