Make the cake:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch or 9-inch round cake pans.

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In another large bowl, whisk together the vegetable oil and granulated sugar until well combined.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the mashed bananas, crushed pineapple (with its juices), pecans, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!

Divide the batter between your prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 15-20 minutes before inverting onto a wire rack to cool completely.

Make the frosting:

In a large bowl, beat together the cream cheese and butter until smooth and fluffy.

Add the powdered sugar, one cup at a time, until fully incorporated.

Stir in the vanilla extract.

Assemble the cake:

Place one cake layer on a serving plate and spread with a layer of frosting.

Place the second cake layer on top and frost with another layer.

Place the final cake layer on top and frost the entire cake with a generous layer of frosting.