First, preheat your oven to 350°F (180°C). Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting them with flour.

In a large mixing bowl, combine the oil, brown sugar, granulated sugar, and eggs. Whisk them together until well blended. Then, add the crushed pineapple, mashed bananas, and vanilla extract. Mix until everything is nicely incorporated. The velvety mixture is your cake's heart.

In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. This step is crucial, as it aerates the flour and ensures even distribution of the dry ingredients.

Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Over-mixing can result in a dense cake, and we want that airy, delightful texture. Don’t forget to fold in the chopped pecans and orange zest at the very end.

Divide the batter equally between the two prepared cake pans. The oven should be preheated and ready. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, a cup at a time, mixing well. Add the vanilla extract and salt, and beat until everything is well combined and fluffy.

Once cooled, place one layer of cake on a serving platter. Spread a generous layer of frosting on top. Carefully place the second layer on top and frost the top and sides of the cake. Decorate as you desire, perhaps with extra chopped pecans for a nice touch.

Slice, serve, and enjoy the deliciousness. Trust me, your friends and family will be begging you for this recipe.