Single-layer cake spiced and flavored with banana and pineapple and frosted with classic cream cheese frosting to complete its deliciousness. The prominent flavor is banana, with bits of juicy pineapple. It’s so moist, it will melt in your mouth!
In a large bowl sift together flour, baking soda, salt, and cinnamon, set aside.
Either mixing by hand or in the bowl of a stand mixer eggs and sugar until combined, then add the oil, pineapple and juice, vanilla extract, and bananas. Add wet mixture to the flour mixture and mix on low or by hand just until combined. Stir in pecans.
Pour cake batter into prepared pan. Bake for 40-45 minutes. If cake is browning too much while baking, cover it loosely with aluminum foil. Allow to cool completely on a wire rack.
In a bowl of an electric stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness if you like.
Spread frosting over the top (and sides if you want) of the cake, and sprinkle with chopped pecans for garnish, if you like.
Store cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving. Alternately, the cake can also be frozen for up to two months in an airtight container.