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 1/2 tsp. vanilla extract
1 tsp. butter flavor
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas
Hummingbird Cream Cheese Frosting
1/2 c. chopped pecans

Combine flour, sugar, 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, butter flavoring, pineapple, 1 cup pecans, and bananas. Spoon batter into 3 (9-inch) round, greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean.

Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake; then sprinkle the 1/2 cup of chopped pecans on top. Refrigerate. Flavors blend and intensify upon standing for 24 hours after baking. Makes 1 (3 layer) cake.

HUMMINGBIRD CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla-nut extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla-nut extract; beat until light and fluffy. Makes enough frosting for 1 (3 layer) cake.