• Preheat oven to 300°F. Spread chopped pecans on cookie sheet and toast for 7-8 minutes. Let cool for 10-15 while you make cake batter. Increase oven temperature to 350°F and grease 3 8-inch cake pans. Also, line pans with parchment paper, or coffee filters work great, too.

Cake:

• Mix dry ingredients together: flour, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
• In large bowl, mix together bananas, pineapple, eggs, oil, both sugars, and vanilla. Once combined, add the dry ingredients to the banana mixture. Mix just until combined, do not overmix. Fold in 1 1/2 cups of toasted pecans. Spread evenly between the 3 cake pans. Bake for 26-30 minutes, or until a toothpick inserted into the center comes out clean or with tiny crumbs.
• Remove from oven and let cool in pans on wire rack. Once cool, remove from pans and peel off parchment paper. Level each layer if necessary. Allow to completely cool while you make the frosting.

Cream Cheese Frosting:

• Using hand mixer or stand mixer on medium-high speed, beat cream cheese and butter until smooth and creamy. Reduce speed to low and add powdered sugar, vanilla, and salt. Once combined, increase speed to medium-high for a few minutes, or until light and fluffy.
• Assemble: Spread frosting between each layer, over sides and top of cake. There should be enough frosting for some decorating. Keep refrigerated. Enjoy!