Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.

Add the mashed bananas, crushed pineapple, chopped pecans, eggs, and vegetable oil to the dry ingredients and mix well until combined.

Divide the batter evenly among the prepared cake pans.

Bake in preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

In a separate bowl, beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Once the cakes are cooled, frost the top of one layer, place the second layer on top, and frost again. Repeat with the third layer and frost the sides of the cake as well.

Serve and enjoy.