In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl add eggs with both sugar and mix for a few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the mashed bananas, crushed pineapple and toasted walnuts/pecans.

Pour the batter evenly into the prepared pans.

Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.

Let pans cool on a cooling rack for 10 minutes.

Remove the cakes from the pan and let them cool completely.

Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.

In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.

In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

Add the last layer of cake and cover the top and sides with a thin coat for crumb coating. Refrigerate for 15 minutes.  Cover the top and sides with remaining frosting. Refrigerate for at least 30 minutes.

Arrange the coated noodles  into a small bowl that was greased with oil and lined with plastic wrap. Add  a smaller bowl wrapped in plastic wrap on top. Refrigerate for at least 20 minutes to set.

Place the chocolate decoration on top of the cake, fill with chopped nuts and sprinkles. Decorate the bottom of the cake with chopped nuts if desired. Enjoy!