Hummingbird Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon Watkins Cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Butter Flavor
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (recipe follows)
1/2 cup 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 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 1/2 cups powdered sugar
1 teaspoon 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.