Hummingbird Cake - cooking recipe

Ingredients

3 c. all-purpose flour
1 tsp. soda
1 tsp. cinnamon
1 c. vegetable oil
1 tsp. butter flavoring
1 c. chopped pecans
2 c. chopped bananas
2 c. sugar
1 tsp. salt
3 eggs, beaten
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped pecans

Preparation

Combine flour, soda, salt and cinnamon in a 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\u00b0 for 25 to 30 minutes or until toothpick 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 1/2 cup chopped pecans on top.
Refrigerate.
Let set 24 hours after baking.