• Preheat oven to 350° F.
• Set your butter and cream cheese out to allow it to reach room temperature for the frosting instructions.
• Spray three 8-inch round cake pans or two 9-inch round cake pans with non-stick baking spray.
• Lay out a sheet of parchment paper to the size of your cake pan. Do this two more times until you have 3 squares of paper. Place the cake pan on top of the parchment paper and then trace the shape of the pan on the paper. Line up the other two sheets behind this one and cut out the shape of the circle.

  Place each circle of parchment paper in the bottom of each prepared cake pan. Then spray the top of each paper with non-stick baking spray.

Cake

• Prep the fresh pineapple for slicing. Cut the pineapple slices into finely chopped pieces and measure out 1 cup. Include any juice from those pineapple slices as well (don't squeeze it though - just use whatever juice is expressed naturally).
• Using a large bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.

  Stir in chopped pecans and walnuts.
• Mash the ripe bananas in a medium mixing bowl and then add the oil, eggs, and vanilla extract. Stir to combine well.

  RECIPE NOTE: Very ripe and spotty bananas are best to create a super moist cake with delicious banana flavor!
• Transfer the banana mixture to the mixed dry ingredients. Do not over mix, stir just until the dry ingredients are moistened. Then fold in the chopped pineapple. * a little juice from the pineapple is fine too!

  Evenly divide the batter among the three prepared cake pans.
• Bake for 20 to 25 minutes or until a toothpick inserted in the center of each cake comes out clean. The top of the cakes should be golden brown.
• Remove from the oven and allow the cakes to cool in the pan on wire cooling racks for about 15 minutes. Then turn the cakes upside down (very gently) to remove the cake pan, peel off the parchment paper, and allow the cakes to cool for an additional 1 hour.

Cream Cheese Frosting

• Using an electric mixer or a stand mixer with a paddle attachment, beat together the butter and cream cheese on low speed for about 4 minutes.

  Add the vanilla and then slowly add the powdered sugar, beating until it has a smooth and creamy texture.
• Reserve 2½ cups for the Cake Filling.

Cake Filling

• Lay the pineapple pieces on a paper towel and pat gently to dry.

  Stir together the pineapple, cinnamon, pecans & walnuts, and the reserved Cream Cheese Frosting in a medium bowl until well combined.

Cake Assembly

• Divide the filling into two sections within the mixing bowl. Place your first cake layer on a serving platter and spread half of the filling on the top of the cake.

  Gently add the second cake and repeat the above step.

  Add the third cake and top with Cream Cheese Frosting and then spread along the sides to your desired thickness.

  Sprinkle the top and sides of the cake with turbinado sugar and chopped pecans and walnuts. *optional
• Cover and refrigerate for 45 minutes to 24 hours before serving. The cake can remain refrigerated and covered for 5-7 days.

  ** See notes below for freezing instructions.