Preheat oven to 325℉. Prepare 9" pans with parchment and non stick spray on the bottom and sides.
In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon.
Add eggs, softened butter, and oil, stirring just until dry ingredients are moistened.
Stir in vanilla, bananas, pineapple, and toasted pecans.
Divide batter evenly among 3 cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes.
Remove from pans to wire racks, and cool completely, about 1 hour.
Stack the cakes with a thin layer of cream cheese frosting in between.
Frost entire outside of the cake and smooth with knife or decorating spatula.
Pipe details on the top of the cake. This is the part you can get creative and make it how ever dress up or dressed down as you like.
Add chopped roasted pecans and dried pineapples on top. Store in the refrigerator until ready to serve.