Ingredients: |
Ingredients: Preheat oven to 350
1 package yellow butter cake (Duncan Hines is the best)
1 8oz can of pineapple crushed and undrained
2 medium bananas smashed (1cup)
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 tsp pure vanilla
1 tsp ground cinnamon
*1cup of chopped pecans (optional)
Frosting:
1 pkg 8 oz cream cheese softened
1 stick butter room temperature
4 cups of confectioners sugar1 tsp pure vanilla
1/2 cup chopped pecans toasted (for topping) (toast at 350 4to 5 minutes, watch carefully, chopped nuts toast quick
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Directions: |
Directions:Place cake mix, pineapple with it's juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in large bowl. Blend with mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for two minutes more. The batter should look thick and the fruit well blended. Divide the batter between two round, well greased and floured cake pans.Bake the cakes until they are golden and spring back when lightly touched about, 30 to 32 minutes. Remove the pans from the oven and place them on wire racks to cook for 10 minutes. Invert onto wire rack and look cook 30 more minutes.
When cake is completely cooled, place one layer right-side up and spread the top with frosting, then place the second layer on top and spread the second layer and sides with frosting. Sprinkle top with toasted pecans.
Place cream cheese and butter in mixing bowl and mix with blender on low speed approx 30 secs, gradually add confectioners sugar and blend on low speed one minute until well blended add the vanilla and blend on medium for one more minute. Frost at once, and top with toasted pecans.
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This recipe for Hummingbird Cake is from