Preheat oven to 225 degrees. Line baking sheet with parchment paper.

Cut top off fresh pineapple. Then peel it and remove eyes. Thinly slice pineapple, so it is almost transparent. Lay slices on parchment lined baking sheet. Bake for 30 minutes, turn over slices and back for an additional 30 minutes or until they begin to dry and lightly brown on edges. Remove from oven and transfer slices to a muffin tin, so they take on the shape of flowers. Allow to continue to air dry overnight.

Preheat oven to 350 degrees. Spray 3 9-inch cake pans with nonstick baking spray.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Reserve.

In a large bowl, beat together sugar and vanilla until fluffy. Add the eggs, one at a time, beating well after each addition.

Add flour mixture to butter mixture, alternating with buttermilk, beating until just combined after each addition. Then add in the bananas and pineapple and beat until combined.

Equally divide cake batter into prepared pans. Bake for 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Then remove from pans and cool completely on wire racks.

Beat the cream cheese, butter and vanilla until creamy. Gradually add in the confectioners sugar; beat until smooth and creamy. Spread frosting between each layer, then spread remaining frosting on top and sides of cake. Press chopped pecans into frosting on lower half of cake. Arrange pineapple flowers in desired pattern.