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Preheat your oven to 350. Prepare two 8″ round cake pans with a coating of shortening or non-stick spray.
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Cream together the butter and sugar in the bowl of your mixer. Add the vanilla and eggs, and beat until fluffy.
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In a separate bowl, combine all of the dry ingredients.
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Alternately add the dry ingredients and the milk, beating just long for everything to be incorporated.
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Next, beat in the banana & pineapple.
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Fill your pans evenly, and then slam the pans on the counter to get the air bubbles out. This will also help your cakes to bake more evenly.
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Bake at 350 for about 40 minutes, or until a toothpick comes out clean when you test your cakes.
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Allow to cool completely. Then split each cake into 2 layers. Frost the cake with cream cheese frosting, and build your layer cake. Garnish the sides of your cake with chopped pecans. Allow to chill for at least an hour before serving so the layers stay together when the cake is sliced.