Hummingbird Cake
Ingredients
· 1 package yellow cake mix with pudding (2 layer size)
· (If you can’t find pudding cake, add 1 small pkg. vanilla pudding mix)*
· 1 (8 ounce) can crushed pineapple with juice (undrained)
· 1 cup mashed ripe banana (2-3 medium sized)
· 1/2 cup water
· 1/2 cup vegetable oil
· 3 large eggs
· 1 teaspoon vanilla extract
· 1 teaspoon cinnamon
· 1 cup chopped pecans, toasted and divided
Cream Cheese frosting
· 8 ounces cream cheese, softened at room temp
· 1/2 cup butter, softened at room temp
· 3 3/4 cups sifted powdered sugar
· 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2 (If you haven’t toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan or 9 x 13 pan.
3 I n a large mixing bowl, mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon. (and pudding mix if used)
4 Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
5 Stir in by hand the 1/2 cup nuts.
6 Batter will be thick and fruit well blended.
7 Pour into prepared pan.
8 Bake on middle rack for 50-60 minutes.
9 Cake will be golden and spring back when touched.
10 Cool in pan for 20 minutes then cool completely.
11 Make the cream cheese frosting.
12 Mix the cream cheese and butter on low 30 seconds.
13 Add the powdered sugar, slowly still at low speed until well blended.
14 Add vanilla, increase to medium and beat 1 minute.
15 Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
16 Store in the refrigerator up to one week.
NOTE: If you can’t find a cake with pudding mix in it, just add 1 small pkg. instant Banana or Vanilla pudding mix to cake mix