Pear Lovebird Cake - Gina's Gourmet Pantry

• 3 cups all-purpose flour
• 2 packages cream cheese, softened (8 oz.)
• 1 jar Gina's Gourmet Pantry Pear Spread (9 oz.)
• 2 cups granulated sugar
• 2 cups powdered sugar
• 1 cup pecans, chopped
• 1 cup banana, mashed
• 1 cup vegetable oil
• 3 eggs, beaten
• ½ cup butter, softened
• 2-½ teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Directions:

Preheat oven 350°. 

Combine flour, baking soda, salt, granulated sugar, and cinnamon in large bowl. 

Add eggs and oil, stirring until dry ingredients are moist. 

Stir in 1-½ teaspoons vanilla, pear spread, pecans, and bananas.

Pour batter into two greased and floured 9-inch heart-shaped cake pans. 

Bake for 25 – 30 minutes or until toothpick comes out clean.

Cool in pans for 10 minutes; remove and cool completely.

Frosting

Beat together cream cheese and butter until creamy.  Mix in 1 teaspoon vanilla, and gradually stir in powdered sugar. 

Spread cream cheese frosting between layers and on top and sides of cake.