Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray.

In a medium-sized bowl, whisk together the flour, protein powder, cinnamon, baking powder, baking soda, salt, and chopped pecans.

In a blender (I used my NutriBullet), add the drained pineapple, banana, egg, egg white, yogurt, maple syrup, oil, coconut sugar, stevia extract, and vanilla extract.  Puree until completely smooth.  Pour over the dry ingredients and fold together.

Pour the batter into prepared pan and bake for ~55 minutes or until the surface springs back when tapped.

Let cool completely, flip the cake onto a serving tray or cake stand, and wrap with plastic wrap.  The next day, frost with Cream Cheese Frosting and sprinkle with chopped pecans.  If you're feeling a little extra, make pineapple flowers too and you've got yourself a showstopping dessert!  Slice, serve, and enjoy.