3 c. 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
1 tsp. butter flavoring
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas
1/2 c. chopped pecans

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, butter flavoring, 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. Cool in pans for 10 minutes; remove from pans and cool completely then frost and sprinkle 1/2 cup pecans on top. Refrigerate.

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 for one 3 layer cake.