• Preheat your oven to 350°F, and grease a 9x13-inch baking dish.

To Make the Cake:

• In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and allspice.
  3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ teaspoon salt
• Add the eggs, melted butter, oil, and vanilla. Stir until mostly combined.
  3 large eggs, ½ cup unsalted butter, ¾ cup vegetable oil, 1 ½ teaspoons vanilla extract
• Fold in the crushed pineapple (with juice), mashed bananas, and pecans until everything is evenly mixed. Don’t overmix.
  8 ounces crushed pineapple, 2 cups ripe bananas, 1 cup chopped pecans
• Pour the batter into the prepared pan and smooth the top.
• Bake for 40–50 minutes, or until a toothpick in the center comes out clean.
• Let the cake cool completely in the pan before frosting.

To Make the Frosting:

• In a medium bowl, beat the cream cheese and butter until smooth.
  8 ounce block cream cheese, ½ cup unsalted butter
• Add the vanilla, then gradually beat in the powdered sugar until smooth. Pour in splashes of milk, if needed, to thin out the frosting until it's spreadable.
  1 teaspoon vanilla extract, 3 to 3 ½ cups powdered sugar, 2 to 4 tablespoons milk
• Spread the frosting evenly over the cooled cake. Sprinkle extra pecans if using.