Lovebird Cake

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

Directions:

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.