Ingredients: |
Ingredients: 1/2 c. chopped pecans
Vegetable oil spray, for misting plan
Flour, for dusting pan
1 package (18.25 oz.) plain yellow or vanilla cake mix
I can (8 oz.) crushed pineapple packed in juice, undrained
1 c. mashed bananas (from 2 to 3 very ripe bananas)
1/2 c. water
1/2 c. vegetable oil
3 large eggs
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
Cream Cheese Frosting
1 package (8 oz.) cream cheese, at room temperature
8 tbs. (1 stick) butter, at room temperature
1 tsp. pure vanilla extract
4 c. confectioners' sugar, sifted
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Directions: |
Directions:Place a rack in center of oven and preheat oven to 350 degrees.
Place pecans in small baking pan and toast them in the oven while it preheats until they are deep brown and fragrant, 3 to 5 minutes.
Lightly mist a 13 by 9-inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out excess flour and set pan aside.
Remove the toasted pecans from the oven, let them cool, then set them aside for the garnish. Leave the oven on.
Place the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla,and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until incorporated, 30 seconds.
Stop the machine and scrape down the side of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1 1/2 minutes longer, scraping down the side of the bowl again if needed.
Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place in oven.
Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 45 minutes.
Transfer the cake pan to a wire rack and let the cake cool completely, about 30 minutes.
Add Cream Cheese Frosting
Place cream cheese and room temperature butter in a large mixing bowl and beat with electric mixer on high speed until light and fluffy, 1 to 2 minutes.
Stop the machine and scrape down the side of the bowl with a rubber spatula.
Add the 1 tsp. vanilla and the confectioners' sugar and beat on medium speed until well combined.
Increase the mixer speed to high and beat the frosting for 1 minute longer.
Add frosting to top of cake. (Add frosting to middle and top layers if a layered cake).
Add pecans to top of cake after frosting. |
This recipe for Hummingbird Cake is from