3 c. all-purpose flour
2 c. white 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 can (8 oz.) crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas
Cream Cheese Frosting (recipe below)
1/2 c. chopping pecans

In large mixing bowl, combine flour and next 4 ingredients; mix well. Stir in eggs, oil, vanilla, and butter flavor; stir until dry ingredients are moistened - do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three 9-inch round, greased and floured cake pans. Bake at 350 degrees (F) for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 20 minutes and remove from pans. Cool completely.

Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. As flavors blend and intensify upon standing, refrigerate at least 24 hours before serving.

Cream Cheese Frosting
1 package (8 oz.) cream cheese, softened
1/2 c. butter, softened
3 1/2 c. powdered sugar
1 tsp. Watkins Vanilla Nut Extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla nut extract; beat until light and fluffy.

Makes 12 servings

Ingredients:
3 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
2 Cups Sugar
1 Teaspoon Salt
1 Cup Oil
1 - 8 oz. Can Crushed Pineapple with Juice or 1- 13 1/2 oz. Can Crushed Pineapple, drained
1-1/2 Teaspoon Vanilla
3 Eggs
2 Cups Bananas, diced
1 Cup Pecans, chopped

Mix dry ingredients, add remaining ingredients. Mix together, but Do Not beat. Bake in 350 degree oven - 1 hr. & 20 minutes - (Tube pan is prettiest; however, 9x13 can be used)

HUMMINGBIRD FROSTING:
8 oz. Cream Cheese, softened
8 oz. Container Cool Whip
1-1/2 Cup Powdered Sugar

Mix Cream Cheese and Powdered Sugar, fold in Cool Whip
(Frosts 1 tube, 1 pan or 2 layer cakes)