1-Preheat the oven to 300°F. Toast the 2 cups of chopped pecans on a lined baking sheet for 7 8 minutes. Let them cool for 10 15 minutes to enhance their flavor.

2-Increase the oven temperature to 350°F. Grease and line three 8-inch cake pans with parchment paper, then grease the parchment for easy release.

3-In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt until well combined.

4-In a separate medium bowl, whisk together 1 and 1/2 cups mashed bananas, one 8-ounce can crushed pineapple (with juice), 3 large eggs at room temperature, 1 cup vegetable oil, 3/4 cup packed light or dark brown sugar, 3/4 cup granulated sugar, and 2 teaspoons pure vanilla extract.

5-Pour the wet ingredients into the dry ones and whisk until just combined. Fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish. The batter should measure about 6 to 7 cups.

6-Divide the batter evenly among the prepared pans. Bake for 26-29 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean.

7-Let the cakes cool in the pans on wire racks. Once cool, level the tops with a serrated knife for even layers.

8-For the frosting, beat 16 ounces full-fat cream cheese and 1/2 cup unsalted butter on medium-high speed until smooth. Add 4 cups confectioners’ sugar, 1 and 1/2 teaspoons pure vanilla extract, and a pinch of salt, then beat on low speed for 30 seconds followed by high speed for 3 minutes until creamy. Adjust as needed for the right consistency.

9-Assemble by layering the cakes with frosting between them. Cover the sides and top with the remaining frosting, and decorate with the reserved toasted pecans.

10-Refrigerate the cake for 15-20 minutes before slicing to let the flavors settle. This step makes it even better, as per the recipe tips.