Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Grease your cake pans with a little oil or butter, and line the bottoms with parchment paper. This will help the cakes release easily once baked.
In a large mixing bowl, combine the eggs, sugar, and sunflower oil. Use your electric mixer to beat them together until well combined and slightly frothy.
In a separate bowl, whisk together the cake flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. This will help to evenly distribute the leavening agents and spices.
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Fold in the chopped pineapple, mashed bananas, and walnuts using a rubber spatula. The batter will be thick and full of flavor!
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
While the cakes are cooling, prepare the frosting. In a bowl, beat together the room temperature butter and cream cheese until smooth. Gradually add the icing sugar and lemon juice, mixing until creamy and well combined.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Decorate with additional walnuts if desired.
