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To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
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Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
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In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
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In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
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Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
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Spoon batter into the sheet pan.
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Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
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Cool completely on a wire rack.
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Spread frosting over the cake once cooled and cut into 16 pieces.
