1-First Step: Toast pecans at 300°F for 6 to 8 minutes until fragrant. Let them cool completely so they don’t melt into the batter.

2-Second Step: Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment so the layers release easily.

3-Third Step: Whisk the dry ingredients in a large bowl: 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt.

4-Fourth Step: In another bowl, whisk 3 eggs and 1 cup oil. Add 1 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons vanilla, 1 and 1/2 cups mashed bananas, and the undrained 8-ounce can crushed pineapple. Mix until smooth and fruit-filled.

5-Fifth Step: Combine wet and dry ingredients. Stir until just combined, then fold in 1 and 1/2 cups toasted pecans. Avoid overmixing to keep the crumb soft.

6-Sixth Step: Divide batter evenly into the three pans. Bake at 350°F for 26 to 29 minutes, until a toothpick comes out clean.

7-Seventh Step: Cool in the pans for 1 hour, then move to racks and cool completely. This prevents frosting from sliding off.

8-Eighth Step (frosting): Beat 16 ounces softened cream cheese and 1/2 cup softened butter until smooth. Add 4 cups confectioners’ sugar, 1 and 1/2 teaspoons vanilla, and a pinch of salt. Beat until creamy. If it gets too soft, refrigerate briefly.

9-Ninth Step (assemble): Level the cakes if needed. Frost between layers, then frost the top and sides. Garnish with the remaining toasted pecans.

10-Final Step: Chill the assembled cake for 20 minutes to 4 hours before slicing. That short rest helps the frosting set and makes clean slices easier.