• Preheat oven to 350°F. Grease and Flour Bundt pan (12 cup size).
• In a small dry skillet over medium low heat, add the chopped Pecans and gently shake the pan around occasionally until they smell even more nutty, about 2 - 3 minutes. Remove from heat and set aside.
• In a large bowl, mix together the Flour, Sugar and Cinnamon until well combined.
• Add the Eggs, Oil and Vanilla to the Flour mixture and mix well. (I use my mixer with the whisk attachment and start on low then increase to medium speed).
• Add in the drained, crushed Pineapple, mixing well, followed by the mashed Bananas. Mix until well combined.
• Fold in the 1/2 cup of toasted Pecans.
• Pour batter into the prepared Bundt pan, distributing evenly around. Bake in the preheated 350°F oven, for 55 - 70 minutes or a cake tester inserted comes out clean. Adjust time accordingly, I usually keep mine in for just over an hour.
• Allow to cool at least 10 - 15 minutes in pan, invert onto serving plate and allow to cool completely.

For the Frosting:

• While the cake is cooling. In a large mixing bowl, add the softened Cream Cheese and unsalted Butter and beat until fluffy, 8 - 10 minutes. Add the Vanilla and beat it in, followed by adding in the Confectioner's Sugar 1/2 cup at a time, beating until well combined and continue to add until all 2 1/2 cups are well incorporated and icing is fluffy. Keep chilled until ready to ice the cake. Makes about 2 1/4 cups of Icing.

Assembling the Cake:

• Once the cake is completely cooled, you can add the frosting either just on the top as I have or to cover the cake completely.
• Decorate with 1/4 cup of the toasted Pecans and enjoy.