Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased and floured 9-inch round cake pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

For icing, beat cream cheese and butter with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high, and beat a few minutes or until fluffy

To ice, spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and frost. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange chopped pecan over top of cake. (From Southern Living, January, 1999)