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Lovebird Cake

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For cake:

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 eggs, beaten

1 cup vegetable oil

1½ teaspoons vanilla extract

1 (9 ounce) jar Southern Okie Gourmet Pear Spread

1 cup pecans, chopped

1 cup banana, mashed

For frosting:

½ cup butter, softened

2 (8-ounce) packages cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar


1. Preheat oven to 350 degrees. Combine flour, baking soda, salt, granulated sugar and cinnamon in large bowl. Add eggs and oil, stirring until dry ingredients are moist. Stir in 1½ teaspoons vanilla, pear spread, pecans and bananas.

2. 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.

3. For 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.

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