Preheat oven to 350 degrees F. Line the bottom of a 6-inch round cake pan with parchment paper. Spray pan with no stick cooking spray.

Drain pineapple in a small, mesh strainer. Press juice out of it with a fork. Set aside.

In a small bowl, whisk together the flour, baking powder, soda, salt, and cinnamon; set aside.

In a medium size bowl, whisk together the sugar and egg. Whisk in the oil next.

In a small bowl, mash the banana then add the pecans, vanilla, pineapple and 2 Tablespoons pineapple juice. Stir together with the egg mixture.

Fold the flour mixture into the banana mixture. Spread batter into prepared pan.

Bake 25-30 minutes or until toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and cool completely.

Slice cake horizontally to make 2 layers.

To prepare the frosting, beat together the butter, confectioner sugar, vanilla, salt, and cream cheese with an electric mixture until well combined and smooth.

Place bottom cake layer onto a serving plate. Top with 2-3 Tablespoons of the frosting and spread. Add top layer of cake. Frost top and sides of cake with remaining frosting. Arrange pecans around edge of cake or sprinkle on top.