1-First Step: Prep and Toast Nuts (10 minutes active)
Preheat your oven to 300°F for toasting pecans. Spread the pecans on a parchment-lined sheet or silicone mat and toast for 7 to 8 minutes. Watch closely so they do not burn. Remove and let cool for 10 to 15 minutes. Reserve 1 cup of the toasted pecans for the batter and save the rest for garnish.
Once pecans are cooling, increase oven temperature to 350°F and grease a 10- to 12-cup Bundt pan thoroughly. Use a nonstick spray or brush with softened butter and flour the pan lightly to ensure an easy release.

2-Second Step: Combine Dry Ingredients (5 minutes)
In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt. This ensures even distribution of leavening and spices and prevents clumps.

3-Third Step: Mix Wet Ingredients (5 minutes)
In another bowl, whisk 3 large room-temperature eggs, 3/4 cup vegetable or canola oil, 2 tablespoons pineapple juice, 1/2 cup sour cream (or plain Greek yogurt), 1 and 1/4 cups granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons pure vanilla extract until smooth and combined.

4-Fourth Step: Add Fruit and Nuts to Wet Mix (5 minutes)
Fold 1 cup mashed banana and 1 cup finely chopped, well-drained pineapple into the wet mixture. Then fold in 1 cup of the toasted pecans. Folding gently prevents overworking the batter.

5-Fifth Step: Combine Wet and Dry Mixtures (5 minutes)
Gently add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick and a little chunky from the fruit and nuts. Stop when no dry streaks remain to avoid a tough cake.

6-Sixth Step: Bake (55 to 60 minutes)
Pour the batter into the greased Bundt pan, smoothing the top. Bake at 350°F for 55 to 60 minutes, or until a toothpick or cake tester comes out mostly clean with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

7-Seventh Step: Cool and Release (1 hour plus)
Allow the cake to cool in the pan on a wire rack for 1 hour. Then carefully invert the Bundt pan onto a serving plate and lift off the pan. Let the cake cool at least 1 more hour before adding icing so the glaze does not melt away.

8-Final Step: Make the Cream Cheese Icing and Finish (10 minutes)
For the icing, beat together 4 ounces full-fat softened cream cheese and 4 tablespoons softened unsalted butter until smooth. Gradually add 1 cup confectioners’ sugar, 1 teaspoon pure vanilla extract, and 2 to 3 tablespoons slightly warmed whole milk until you reach a drippy but not runny consistency. Add an optional pinch of cinnamon for spice. If the icing is too thick, add more warm milk by the teaspoon.
Spoon the icing over the cooled cake and let it cascade down the sides. Sprinkle the remaining toasted pecans on top for crunch and presentation. Allow the icing to set a few minutes before slicing.