Ingredients
3 CUPS ALL PURPOSE FLOUR
2 cups granulated sugar
1 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
3 ea whole eggs
1 1/2 cup veg oil
1 1/2 tsp vanilla
1 8oz can crushed pineapple
2 cups mashed bananas
1 cup chopped pecans(toasted)
2 8oz pkg cream cheese
1 cup salted butter
32 oz powdered sugar
2 tsp vanilla

Instructions
Prepare the Cake Layers:
Preheat oven to 350°F.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl;
add eggs and oil, stirring just until dry ingredients are moistened.
Stir in vanilla, pineapple, bananas, and toasted pecans.
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool in pans on wire racks 10 minutes.
Remove from pans to wire racks, and cool completely, about 1 hour.

Prepare the Cream Cheese Frosting:
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Stir in vanilla.
Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Assemble Cake:
Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting.
Top with second layer, and spread with 1 cup frosting.
Top with third layer, and spread remaining frosting over top and sides of cake.
Arrange pecan halves on top of cake

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