1 1/2cupspecanstoasted and chopped, plus extra for garnish
2ripe bananaspeeled and chopped
Frosting:
16tablespoons2 sticks unsalted butter, softened
4cupspowdered sugarsifted
16ouncescream cheesecut into 8 pieces, softened
1 1/2teaspoonsvanilla extract
Pinchof salt
Instructions
For the Cake
Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.
Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low until combined. Batter will be very thick, almost the consistency of taffy.
With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase speed to medium until well combined.
Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely.
For the Frosting
With a mixer at medium-high speed, beat the butter until creamy. Reduce mixer speed to low and slowly add powdered sugar. Increase speed and beat until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until smooth. Beat in the vanilla and salt.
Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting.