First, prepare the pineapple flowers (if desired). Preheat oven to 200F. Cut the top and bottom of your pineapple, and carefully remove the rind, saving as much pineapple as possible.

Carefully cut your pineapple in very thin slices (⅛" is ideal), and lay the slices on a paper towel to absorb excess moisture.

Place a wire rack over a baking sheet, and arrange your pineapple slices in a single layer. I ended up needing two racks. Set the pans in the preheated oven, and bake low and slow until the slices are dehydrated. I ended up having to bake them for about 3.5 hours. The thinner they are, the faster they will dry up.

Now you can prepare the cake. Preheat oven to 350F. Spray two 6" cake pans with baking spray, or grease with vegan butter and flour.

In a large bowl, mash up your ripe bananas. Add in the brown sugar, oil, crushed pineapple, and vanilla and stir to combine.

Next, fold in the flour, baking powder, baking soda, salt, and pecan pieces. Be sure not to overmix.

Divide the batter evenly between the two cake pans, and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

While the cake bakes, you can prepare the pineapple filling. Use the rest of your crushed pineapple (should be about 1.5 cups) and place in a small saucepan. Add in the sugar and cornstarch, and mix to combine.

Heat mixture over medium and cook, stirring often, until the pineapple is thick and glossy. This should take 5-7 minutes. Set aside to cool.

It is now time to assemble, so make your frosting. When ready to assemble, make the frosting. With a stand mixer fitted with the paddle attachment, beat together the vegan butter shortening until creamy.

Add in powdered sugar as needed to create a frosting, and add a pinch of salt. Add nondairy milk as needed if the frosting is too thick and lumpy.

To assemble the cake, divide the 2 cake layers in half to create 4 thin layers.

Place one cake piece on your cake stand or platter, pipe some of the frosting around the edge of the cake to create a "fence", then spoon some pineapple filling in the center. Spread it to create a thin layer, and repeat with all.

Frost the outside of the cake with the rest of the frosting as desired, and decorate with the pineapple flowers. Enjoy immediately, or refrigerate until needed!