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Hummingbird Cake

Hummingbird-CakeDownload

“I love when you can dump all the ingredients together in a bowl and just go for it! This recipe is incredibly easy to follow and makes for a delightful bite. Make sure to store in the refrigerator.”

– Bobbie Jo

IngredientsDirections
Cake:
1/2 c SWP Pecans, finely
chopped
1 package yellow cake mix
1 – 8oz. can crushed
pineapple with juice
1 c mashed bananas
1/2 c vegetable oil
1/2 c water
3 extra-large eggs
1 t vanilla extract
1 t cinnamon
Frosting:
2 packages cream cheese,
room temperature
2 sticks unsalted butter,
room temperature
4 c powdered sugar, sifted
1/2 t vanilla extract
1/4 t almond extract		1. Preheat oven to 350°F.
2. Combine the cake mix, crushed pineapple with juice, mashed bananas, oil,
water, eggs, vanilla, and cinnamon in a large bowl of an electric mixer and
beat about 2 minutes until smooth.
3. Pour into 2 – 8 inch greased cake pans, or a 9×13 greased cake pan. Bake
for approximately 35 minutes, or until a toothpick comes out clean.
4. Allow cakes to cool in pan for 30 minutes before removing. Then allow
them to cool completely before frosting.
5. Beat the cream cheese and butter on high for about 3 minutes. Then, with
the mixer on low, slowly add the powdered sugar and extract flavorings.
Continue beating on low just until smooth. Frost cake and refrigerate until
ready to serve.
**Just like if you were making banana bread, make sure you have ripe
bananas to use for this recipe.










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