Prep your pans: Heat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans. Line bottoms with parchment for easy release.

Toast the pecans: Spread pecans on a baking sheet and toast 6–8 minutes until fragrant. Cool, then chop. Toasting brings out a deeper, buttery flavor.

Mix the dry ingredients: In a large bowl, whisk 2 1/2 cups flour, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons baking soda, 1 teaspoon salt, and 1 1/2 teaspoons cinnamon until combined.

Stir together the wet: In another bowl, mash 3 large ripe bananas (about 1 1/2 cups). Add a 20-ounce can of crushed pineapple with juice, 3 large eggs, 3/4 cup vegetable oil, and 2 teaspoons vanilla. Stir until blended.

Combine gently: Add the wet mixture to the dry. Stir with a spatula until you no longer see dry flour. Fold in 1 cup chopped toasted pecans. The batter will be thick and lumpy from fruit—perfect.

Divide and bake: Divide batter evenly among pans. Bake 25–30 minutes for 8-inch layers or 28–33 minutes for 9-inch, until the centers spring back and a tester comes out with a few moist crumbs.

Cool completely: Let layers cool 10 minutes in the pans, then turn out onto racks. Peel off parchment and cool fully before frosting. Warm cake will melt frosting.

Make the frosting: Beat 12 ounces cream cheese and 1/2 cup unsalted butter (both softened) until smooth and fluffy, 2–3 minutes. Add 3 1/2–4 cups powdered sugar, 1 teaspoon vanilla, and 1–2 teaspoons lemon juice if using. Beat until creamy and spreadable. Add more powdered sugar if you like it stiffer.

Assemble: Place the first layer on a plate. Spread about 3/4 cup frosting. Repeat with the next layer(s). Use the rest to frost the sides. Press extra chopped pecans onto the sides or top if you want a rustic finish.

Set and serve: Chill 20–30 minutes to set the frosting, then slice. For neat slices, warm your knife under hot water and wipe between cuts.