Cake

1. Preheat oven to 350F. Butter and flour two 9″ round cake pans.
2. Sift together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
3. Using a stand mixer with paddle attachment or handheld mixer, beat both sugars and oil for 2-3 minutes until smooth.
4. Add in the eggs one at a time, mixing well in between, then mix for 2 minutes until light and fluffy. Mix in the vanilla, bananas and pineapples until just combined.
5. On low speed, add the dry ingredients in thirds, beating until just combined. Fold in the pecans.
6. Divide the batter evenly between the two prepared cake pans. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
7. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.  Cool completely before frosting.

Frosting

1. Using a stand mixer with paddle attachment or handheld mixer, beat the butter, cream cheese, vanilla and salt until smooth and creamy (3-5 minutes).
2. Slowly add in the powdered sugar, beating until light and fluffy (5-7 minutes).
3. When ready to assemble, level the tops of the cakes with a serrated knife. Place one layer cut side down on a serving plate. Spread one third of the frosting on top. Place the other layer cut side down on top and spread the remaining frosting all over the cake.
4. Refrigerate for 30 minutes to firm up the cake to make it easier to slice.