300g plain flour
150g white sugar
150g brown sugar
½ teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
3 eggs, beaten
225ml sunflower oil
1 tea spoons vanilla extract
150g tinned pineapple
2 over ripe bananas
80g crushed toasted pecans

Cream cheese frosting
225g full fat cream cheese
85g Butter
300g Icing sugar
½ tbsp milk
1 tsp vanilla extract
Pinch of salt

For the cake:
  Heat the oven to 170 degrees Celsius.
Mix the flour, sugar (brown and white), salt, bicarb of soda, cinnamon and pecans.
In a separate bowl put the following:  eggs, oil, vanilla extract, pineapple and bananas.  Use blender or stick blender crush the pineapple and banana’s and mix all together.
Make a well in the dry ingredients and put the wet ingredients in the well and fold in.
Once fully mixed put in 2 round cake tins (make sure you put greaseproof paper in them first).
Put in the oven for 20 to 30 minutes or until a skewer comes out clean.

For the frosting:  Whisk the butter and cream cheese until smooth and creamy.  Add all the other ingredients and whisk for a couple of minutes.  Allow the cake to cool fully before spreading in the centre of the cake and on the top.  Refrigerate for at least 30 mins before cutting.
Decorate with oranges/orange zest/pineapple/pecans or whatever take your fancy!