Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large mixing bowl, combine flour, sugar, soda, and cinnamon.

Add eggs and oil to the dry ingredients. Stir until just moistened; do not overbeat.

Stir in vanilla extract, butter flavoring, drained crushed pineapple, and 1 cup of chopped bananas.

Divide batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Once cooled, frost with Hummingbird Cream Cheese Frosting.

Sprinkle the remaining chopped pecans on top of the frosted cake.

Refrigerate until ready to serve.