Preheat the oven to 350°F and generously grease a 12-cup Bundt pan with butter or baking spray.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.

In a separate bowl, beat the softened butter with an electric mixer for about 1 minute until creamy.

Add the sugar gradually and continue beating for 3-4 minutes until fluffy and light in color.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Fold in the mashed bananas and undrained crushed pineapple until just combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the chopped pecans, saving a small handful for optional garnish.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.

Allow the cake to cool in the pan for exactly 15 minutes, then invert onto a wire rack to cool completely.

In a medium bowl, beat cream cheese and butter until smooth.

Gradually add powdered sugar, vanilla, orange juice, and zest until you achieve a pourable consistency.

Once the cake has completely cooled, drizzle the orange cream glaze generously over the top, allowing it to flow down the sides.