Preheat oven to 350ºF. Butter two 8” round cake pans and line with parchment, Butter the parchment and dust with flour.
Whisk flour, cinnamon, nutmeg, ginger, baking soda and salt in a bowl.
Beat eggs and sugar in the bowl of a mixer on high speed until thick and light, about 5 minutes. Gradually add canola oil.
Sprinkle flour over the egg mixture gently folding to make a thick batter. Fold in pecans, bananas and pineapple. Transfer to prepared pans.
Bake until the cakes are firm and a toothpick inserted into the centre comes out clean, 50-55 minutes. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.