Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray and parchment paper

Combine dry ingredients (flour, baking soda, cinnamon, salt) in medium bowl; set aside.

In large mixing bowl cream butter, add sugar until smooth. At fluffy - add eggs one at a time, beat thoroughly after each addition then beat until fluffy.

Set mixer to low - alternately add dry ingredients and buttermilk until just combined.

Fold in banana, pineapple, and pecans one ingredient at a time

Divide evenly among 8" rounds or lined cupcake pan (expect 24-27)

Bake cakes approx. 32-37 minutes, cupcakes 27-30 minutes.

Cool cake rounds for 10 minutes before removing cake to cooling rack.