Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly.
Grease and flour two 9-inch round cake pans. This will help your cakes release easily once baked.
In a large mixing bowl, combine the sifted all-purpose flour, sugar, salt, baking powder, baking soda, ground cinnamon, and allspice. Whisk them together until well blended.
In another bowl, whisk together the vegetable oil, vanilla extract, and lightly beaten eggs. Add in the very ripe mashed bananas, toasted pecans, and crushed pineapple (with its juice). Mix until everything is well combined.
Pour the wet mixture into the dry ingredients. Gently fold the mixture together with a rubber spatula until just combined. Be careful not to overmix!
Divide the batter evenly between the prepared cake pans. Smooth the tops with the spatula.
Place the cake pans in the preheated oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
In a mixing bowl, combine the softened cream cheese and butter. Beat with an electric mixer until smooth and creamy.
Gradually add in the caramel-flavored ice cream topping and vanilla extract. Mix well.
Slowly add the powdered sugar, one cup at a time, until you reach your desired consistency. The icing should be creamy but thick enough to spread.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of caramel icing on top. Place the second layer on top and frost the top and sides of the cake with the remaining caramel icing.
If desired, sprinkle additional toasted pecans or shredded coconut on top for a beautiful and delicious finish.
