Hummingbird Cake - cooking recipe

Ingredients

3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. Watkins cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. Watkins vanilla extract
1 tsp. Watkins 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

Preparation

Combine flour, sugar, baking 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 extract, butter flavor, pineapple, 1 cup of 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 wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes; remove from pans and cool completely.
Spread frosting between layers, on top and sides of cake, then sprinkle the half-cup of chopped pecans on top.
Refrigerate.
Flavors blend and intensify upon standing for 24 hours after baking.
Makes one 3-layer cake.