1. Preheat oven to 300° F.
2. On a baking sheet, spread pecans in an even layer and toast for 8-10 minutes.
3. Remove from oven and set aside.
4. Increase oven heat to 350° F.
5. Grease and flour 3 – 9 inch cake pans.
6. In a large bowl, whisk together flour, salt, baking soda and cinnamon.
7. In a medium bowl, blend together the sugar and oil until smooth.
8. Slightly beat eggs in a small bowl.
9. Whisk eggs into sugar mixture until well combined.
10. Add mashed bananas, pineapple and vanilla to egg mixture until well combined.
11. Fold in pecans.
12. Gradually add flour mixture until mixture is smooth and well combined.
13. Divide batter into cake pans evenly.
14. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
15. Cool completely on wire racks.
16. Remove from pans and frost with cream cheese frosting.

FOR THE FROSTING:

1. In a large mixing bowl add cream cheese, and beat until smooth.
2. Add in butter and beat butter until smooth.
3. Gradually add powdered sugar, mixing in between each addition.
4. Beat until smooth.
5. Beat in vanilla until smooth.
6. Frost cake, putting a nice thick layer of frosting in between each cake layer.
7. Store leftovers in refrigerator for up to 3-4 days in a covered container.