Cooking spray and flour for preparing the pans

1 cup (120 grams) chopped pecans

3 cups (360 grams) all-purpose flour

2 cups (400 grams) sugar

1 teaspoon fine sea salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

3 large eggs, beaten

1 ½ cups (350 ml) safflower oil

2 teaspoons (10 ml) pure vanilla extract

1 (8-ounce / 227-gram) can crushed pineapple, with juice

1 ¾ cups (450 grams) mashed banana (about 5 medium bananas)

4 cups (480 grams) confectioners’ sugar, sifted

12 tablespoons (168 grams) salted butter, softened

2 teaspoons pure vanilla extract

2 (8-ounce / 225-gram) packages cream cheese

1 cup (120 grams) pecan halves, for decoration

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Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Toast chopped pecans in a dry skillet until fragrant, then let cool.
In a large bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and nutmeg.
In another bowl, mix eggs, oil, and vanilla until combined.
Stir wet mixture into dry ingredients until just blended.
Fold in pineapple with juice, mashed bananas, and toasted pecans.
Divide batter evenly among prepared pans and smooth the tops.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting: beat butter, cream cheese, and vanilla until smooth. Gradually add confectioners’ sugar and beat until fluffy.
Frost between layers, then cover top and sides of cake.
Decorate with pecan halves before serving.

Add shredded coconut for extra tropical flavor.

Substitute walnuts for pecans if preferred.

Make it as a sheet cake (9×13-inch pan) and bake 45–50 minutes.

Bake as cupcakes for 20–22 minutes instead of layer cakes.

Unfrosted cake layers can be frozen up to 2 months.