For the cake

1. Preheat the oven to 180 degrees Celsius (350 F).
2. Grease three 8 inches or 20-cm cake tins.
3. Cut out circles the size of the baking tins from a sheet of baking paper and place them in the baking tins.
4. Grease the baking paper a little and grease the edges of the baking tin. This way you can be sure that the cakes come out of the tin properly.
5. Put the baking mix, baking soda, cinnamon, and salt together in a bowl and stir together.
6. Mash the bananas. Save 2 tbsp of the pineapple juice from the can. Drain the pieces of pineapple. Place the mashed bananas, pineapple juice, and pineapple chunks in another bowl.
7. Also add the eggs, sunflower oil, 2 types of sugar, and vanilla extract and stir together.
8. Add the wet ingredients to the dry and stir until you have a batter.
9. Coarsely chop the pecans and stir them into the batter.
10. Divide the batter among the three cake tins. You can also bake them one at a time if you only have 1 cake tin of the right size at home.
11. Bake the cakes in the oven for 25-30 minutes. The cake is ready when a skewer comes out clean.
12. Let cool completely.
13. Remove the cakes from the tins after cooling and cut off a small layer from the top so your cakes are flat.

For the frosting

1. Mix the cream cheese with the butter until soft.
2. Add powdered sugar, milk, vanilla extract, and salt. Mix this together gently.
3. Then continue mixing on a high setting for a few more minutes until you have a creamy frosting.

To assemble

1. Place a layer of cake on the cake stand or serving plate on which you want to serve the cake. Cover the top of the cake with a layer of frosting.
2. Place the next cake layer on top. Cover this with frosting as well and finish with the third cake layer.
3. Spread frosting on the top and sides of the cake. Use a palette knife for this and smooth the sides and top of the cake nicely.
4. Garnish the cake with chopped pecans.