Preheat oven to 350F and generously coat an 8’’-10’’ Bundt pan with baking spray.

In a medium bowl, combine the flour, cinnamon, baking soda, salt, and allspice, set it aside.

In a large bowl, using an electric mixer, combine the butter, brown sugar, and granulated sugar until smooth and creamy.

Mash the bananas in a separate bowl. Stir the crushed pineapple into the mashed bananas

Add the banana mixture to the creamed sugar mixture, mixing on medium-high speed until all the ingredients are well combined.

Using a large rubber scraper, gradually fold in the dry ingredients to the wet ingredients until they are just combined.

Pour cake batter into the prepared pan, ensuring that it is ⅔ to ¾ full.

Bake for 50 minutes, or until a long cake tester inserted into the center of the cake comes out mostly clean.

Remove bundt cake from the oven and cool cake in the pan on a wire rack for 10 minutes.

Add the softened cream cheese to a mixing bowl and add the powdered sugar gradually until desired thickness is achieved.

You can spoon the frosting to the cake or you can add it to a piping bag with a large hole cut for thicker frosting. Slowly add the frosting to the crown of the cake allowing for a variety of drips to form.

Top the frosting with the chopped pecans.