• Turn the oven on to 350°F. Grease and dust two 9-inch circular baking pans, then put them aside.
• On the stovetop, toast the pecans in a medium-sized pan over medium heat. After toasting for three to five minutes, and until they have darkened in color and released their aroma, stir the pecans. Take off and place aside the heat source.
• Mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a medium-sized mixing basin. Mix by whisking. Put aside.
• Whisk together the sugars and egg in a large bowl. Mix thoroughly. Add the oil and mix until largely incorporated. Add the mashed pineapple and banana. Mix well until fully incorporated.
• When the batter is just coming together, add the dry ingredients to the wet components and whisk.
• Add the chopped toasted nuts to the batter.
• Pour the batter into the prepared baking pans after dividing it. A toothpick inserted in the center should come out clean when the cakes are cooked for 30 to 35 minutes on the same rack.
• After removing the cooked cakes, give the pans ten minutes to cool. After that, carefully take the cakes out of the pan and let them cool on a wire rack until they are fully room temperature.

Cream Cheese Frosting

• Put the butter and cream cheese that have softened at room temperature into a sizable mixing basin. Mix the ingredients until they are smooth and creamy, using a hand mixer or a stand mixer. Incorporate the salt and vanilla.
• While mixing, gradually add the powdered sugar. Keep going until the frosting is the consistency of smooth spreadable frosting.
• Place one of the cakes on the plate and cover it with a generous amount of frosting to assemble the cake. To create an even layer, smooth. Place the last cake layer gently upside down on top to help create a smooth, level top for the cake. Spread the remaining icing over the cake. If desired, garnish with chopped pecans.