Pear Hummingbird Cake - Gina's Gourmet Pantry

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups sugar
• 1 tsp. ground cinnamon
• 3 large eggs, beaten
• 1-cup vegetable oil
• 1 ½ tsp. vanilla extract
• 1 jar Gina's Gourmet Pnatry Pear Spread (9oz)
• 1-cup chopped pecans
• 1-cup chopped bananas

Frosting Ingredients

• 2 (8 ounce) packages cream cheese, softened
• ½ cup butter (1 stick), softened
• 2 cups sifted confectioners’ sugar
• 1 tsp. vanilla extract

Cake Directions

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat) Stir in vanilla, pear Spread, 1-cup pecans and bananas.

Pour batter into two greased and floured 9-inch round cake pans.  Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean.  Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.

Frosting Directions

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in vanilla; gradually stir in the confectioners’ sugar.  Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup pecans on top.