Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside.

In a large mixing bowl, beat butter, oil, sugars, and vanilla until light and fluffy, about 2-3 minutes.

Add eggs one at a time, mixing well after each addition, then add egg white and mix.

Mix in half of the dry ingredients, then add mashed bananas and pineapple, followed by remaining dry ingredients. Do not overmix.

Fold in pecans. Divide batter evenly into pans and bake for 27-30 minutes, or until toothpick comes out clean.

Cool cakes in pans for 5 minutes, then transfer to wire racks to cool completely.

Prepare frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Frost cooled cakes.

Assemble the cake layers, frost the outside, and decorate as desired.