• In the bowl of an electric stand mixer, combine dry ingredients (flour through cloves).
• In a separate large bowl, stir together eggs, oil, bananas, pineapple, and vanilla.
• With the mixer set on low speed, add fruit mixture slowly to dry ingredients.
• Scrape down the sides of the bowl and increase speed just until all ingredients are combined. Stir in walnuts.
• Pour equal amounts of batter into three prepared 9 inch cake pans. Bake at 325 for 30 minutes or until done.
• Let cool in pans for about five minutes. Loosen edges of cakes quickly with a plastic knife (rather than metal to prevent damage to the pans).
• Invert one cake layer onto a parchment covered plate. Remove wax/parchment paper round, and top with another layer in the same way. Repeat. Cover layered cakes with a cake carrier lid until cool. Chill in the refrigerator until ready to frost.
• Frost with Whipped Cream Cheese Frosting and garnish as desired.

Whipped Cream Cheese Frosting

• Beat cream cheese with a whisk attachment in an electric mixer until smooth. Scrape down the sides of the mixing bowl thoroughly.
• Slowly add sugar while continuing to beat. Scrape down the sides of the mixing bowl thoroughly.
• Continue to whip while slowly pouring in the whipping cream. Scrape down the sides of the bowl regularly during this process.
• Add vanilla and beat until light and fluffy, taking care not to overbeat.