1. Preheat Oven:

• Preheat the oven to 350°F (175°C).

2. Combine Dry Ingredients:

• In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder.

3. Combine Wet Ingredients and Fruits:

• Add oil to the dry ingredients, mixing well.
• Add eggs, vanilla, and undrained pineapple, stir until evenly combined.
• Mash Bananas.
• Add the mashed bananas and the chopped pecans to the batter.
• Stir to combine. Be careful not to overmix.

4. Prepare Pans and Bake:

• Spray two 8-inch round baking pans with nonstick baking spray with flour (or butter and flour the pans). This prevents the cakes from sticking.
• Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes.

5. Cool Cakes:

• Cool the cakes in the pans on a wire rack for 10 minutes.
• Invert the cakes onto the wire rack and cool completely, about 1 hour.

6. Make the Frosting:

• While the cakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and softened cream cheese on medium speed until smooth and creamy, 2 to 3 minutes.
• Gradually add the powdered sugar, mixing at low speed just until combined. Scrape down the sides and bottom of the bowl.
• Add the vanilla extract and salt.
• Beat the frosting on medium-high speed until light and fluffy, about 2 minutes.

7. Assemble the Cake:

• Place one of the cooled cake layers on a serving plate.
• Top with about 1 cup of the frosting, spreading it evenly to the edge.
• Top with the second cake layer.
• Spread the remaining frosting on the top and sides of the cake.

8. Decorate (Optional):

• Press the toasted pecan halves along the base of the cake and around the top of the cake to create a ring.