• Preheat your oven to 350°F (175°C). Grease and flour a bundt pan with a 12-cup capacity, ensuring the cake doesn’t stick.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
• Add the beaten eggs and oil to the dry mixture, stirring gently with a spoon until just moistened. Avoid overmixing.
• Stir in the vanilla extract, undrained crushed pineapple, chopped pecans, and mashed bananas, blending until the ingredients are fully incorporated.
• Pour the batter evenly into the prepared bundt pan, spreading it out smoothly. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
• Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully turn it out onto the rack to cool completely.

For the Cream Cheese Glaze

• Using an electric mixer, beat the softened cream cheese in a medium-sized bowl until smooth and creamy.
• Gradually add the sifted powdered sugar, vanilla extract, and milk, mixing until you achieve a smooth, pourable consistency. Adjust by adding more powdered sugar to thicken or more milk to thin, as needed.

Decorating the Cake

• Once the cake has fully cooled, drizzle the cream cheese glaze over the top. For a polished finish, transfer the glaze into a piping bag, snip off the tip, and pipe the glaze evenly over the cake. Garnish with extra crushed pecans for added texture and presentation.

Refrigerate

• Store the cake in the refrigerator due to the cream cheese glaze. For best results, bring the cake to room temperature a few hours before serving to ensure it reaches the ideal softness and flavor.