Preheat oven to 325°F. Prepare Easy Layers Pans with vegetable pan spray.

In large bowl, combine flour, baking powder and salt.

In large bowl, beat 1 cup of butter and 1 1/2 cups of sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in 1 teaspoon vanilla. Add flour mixture alternately with banana; mix well. Fold in pecans. Divide evenly between prepared pans.

Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.

For filling, combine pineapple, 1/2 cup sugar and cornstarch in medium saucepan. Cook over medium heat stirring constantly until mixture begins to thicken. Remove from heat and cool completely.

For icing, beat cream cheese and 6 tablespoons of butter in large bowl with electric mixer until light and fluffy. Add 1 teaspoon of vanilla. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Add milk. Beat until combined. Scrape sides and bottom of bowl often.

To assemble, pipe dam with round tip #10 around edge of first layer and fill with 1/3 pineapple filling. Continue with remaining layers. Ice outside of cake with remaining cream cheese icing.

Makes about 10 servings.