Using a whisk, mix the dry ingredients in a large mixing bowl.
Add in the eggs, oil, vanilla and pineapple. Stir until well combined, scraping the edges of the bowl as needed.
Mix in bananas and pecans.
Grease a bundt cake pan with shortening, then dust it with flour. Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.
Make the Glaze:
Using a hand mixer, cream the cream cheese until smooth.
Add the powdered sugar and vanilla extract. Mix well.
Add the heavy cream, one tablespoon at a time and beating between each addition, until the glaze is the consistency you'd like.
Drizzle the glaze over the cooled cake and sprinkle with additional pecans if desired.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**