Let the cakes cool in the pans on cooling racks for ten minutes, then invert onto the racks to finish cooling. You can begin frosting them as soon as they are no longer hot, but if you have time, after they cool, wrap each layer in plastic wrap and place them in the refrigerator overnight. Your cake will be much firmer and easier to frost the next morning.

Preparing the cream cheese frosting is the next step. Beat an 8-ounce package of softened cream cheese with ½ cup of softened butter in an electric stand mixer on medium speed. Then, once the cream cheese and butter are blended , slowly add a 16-ounce package of sifted powdered sugar with the mixer on low speed. Add a teaspoon or so of vanilla extract once the cream cheese frosting is fluffy and light.

To assemble the cake, simply place one cake layer on a serving plate, then thinly frost the top. Repeat this step until you place the final cake layer on top, then cover it and the exterior of the cake with the remaining cream cheese frosting. Finish decorating the cake with a sprinkling of chopped pecans on top, then place it in the refrigerator until you're ready to serve. But, if you can't wait, immediately cut yourself a slice -- I don't blame you.

At first I thought this cake would be quite dense, what with the addition of bananas, pineapple chunks, lots of flour and pecans. But, it is quite airy, delicate and fluffy. Sure, three layers of cake with cream cheese frosting makes for one large slice, but the moistness from the pineapple chunks and soft banana slices makes it a delectable, comforting dessert. It's succulent and smooth from the fruit, and crunchy and chewy from the pecans, making a perfectly balanced combination. All you need is a big glass of milk.