Preheat the oven to 350°F/180°C.
Grease two 9-inch (23cm) round cake tins and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
In a medium bowl, using a hand-mixer, whip the sugars and eggs together until fluffy. Slowly blend in the vegetable oil and vanilla. With a spatula, fold in the pineapple, mashed bananas and pecans. Stir the wet mixture into the dry ingredients and stir until just combined. Divide the batter equally between the prepared baking pans.
Bake for 30-40 minutes until golden brown and the top springs back when gently touched. Set aside to cool completely before icing.
Place the cream cheese, butter, icing sugar, vanilla, lime juice and zest in a medium bowl and blend together with a hand-mixer until smooth and silky.
Place the sugar and a splash of water into a non-stick skillet over medium high heat. Stir with a wooden spoon until the sugar starts to caramelize and turns a light golden color. Remove from heat and scatter the top with pecans.
Pour onto greased parchment paper and let cool. Once fully cooled, break the brittle into bite size pieces.
Place the first layer of cake onto a plate and spread the top with a layer of icing. Place the second layer of cake on the iced base layer and ice the top and sides of the cake. Decorate the top of the cake with the pecan brittle.
Slice and Serve!
Preheat the oven to 350°F/180°C.
Grease two 9-inch (23cm) round cake tins and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
In a medium bowl, using a hand-mixer, whip the sugars and eggs together until fluffy. Slowly blend in the vegetable oil and vanilla. With a spatula, fold in the pineapple, mashed bananas and pecans. Stir the wet mixture into the dry ingredients and stir until just combined. Divide the batter equally between the prepared baking pans.
Bake for 30-40 minutes until golden brown and the top springs back when gently touched. Set aside to cool completely before icing.
Place the cream cheese, butter, icing sugar, vanilla, lime juice and zest in a medium bowl and blend together with a hand-mixer until smooth and silky.
Place the sugar and a splash of water into a non-stick skillet over medium high heat. Stir with a wooden spoon until the sugar starts to caramelize and turns a light golden color. Remove from heat and scatter the top with pecans.
Pour onto greased parchment paper and let cool. Once fully cooled, break the brittle into bite size pieces.
Place the first layer of cake onto a plate and spread the top with a layer of icing. Place the second layer of cake on the iced base layer and ice the top and sides of the cake. Decorate the top of the cake with the pecan brittle.
Slice and Serve!
