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Servings: 8-10
Prep Time: 30 min
Cook Time: 45 min

1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat two 9-inch cake pans with softened butter. Cut two 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Lightly coat the paper circles with butter and set aside.

2. Make the batter: Drain the pineapple, reserving 1/4 cup juice, and set aside. In a large bowl, sift together the flour, baking soda, cinnamon, and salt and set aside. In another large bowl, using a mixer set at medium speed, beat the oil and sugar together until smooth -- about 3 minutes. Add the eggs one at a time and beat after each addition until light -- about 2 minutes.

3. Reduce mixer speed to low, add the bananas, pineapple, the juice, and 1 1/2 teaspoons vanilla and mix until just combined. Add the flour mixture in thirds, beating after each addition until smooth. Stir in 1/2 cup pecans.

4. Bake the cake: Divide batter evenly between the prepared pans and bake on center rack until a tester inserted into the center of each cake layer comes out clean -- about 45-50 minutes. Cool cake in the pans on a wire rack for 20 minutes. Release cake from pans and cool completely on the rack.

5. Make the frosting: Combine Marscapone cheese and butter in a medium-size bowl. Using a mixer set at medium speed, beat until smooth -- about 3 minutes. Add the remaining vanilla. Gradually beat in the confectioners' sugar until well incorporated. Set aside.

6. Assemble cake: Trim both cake layers to make them level. Place a cake layer, trimmed side down, on a serving plate. Spread 3/4 cup frosting evenly over the top of the first layer.

7. Place the second cake layer, trimmed side down, on top of the first and finish by icing the top and sides of the cake with the remaining icing. Top with remaining pecans and serve at room temperature or store refrigerated for up to 4 days.