3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 c. vegetable oil
1 tsp. butter flavor
1 1/2 tsp. vanilla extract
1 can (8 oz.) crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas
1/2 c. chopped pecans
Hummingbird Cream Frosting (recipe follows)

Combine flour, sugar, baking soda, salt and cinnamon in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened: do not beat. Stir in vanilla extract and butter flavor, pineapple, 1 cup pecans and bananas. Spoon batter into three 9 inch round, greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pans and cool completely. Spread frosting between layers, on top and sides of cake. Sprinkle the 1/2 cup chopped pecans on top. Refrigerate. Flavors blend and intensify upon standing for 24 hours after baking.