Sunday, October 12, 2008

Hummingbird cake!

1 (20-oz) can crushed pineapple.
Separate 8 oz. with juices.
Drain12 oz. really well! almost dry/set aside for cake layer.
1 store bought yellow or lemon cake mix
1 cup mashed very ripe bananas (about 2 medium or 3 small)
1/2 cup vegetable oil
1/2 cup water
1 teaspoon ground cinnamon
1 tsp. vanilla
3 large eggs
1/2 cup sliced almonds or pecans
Preheat oven to 350. Spray two round cake pans with non stick cooking spray. I cut out two round pieces of parchment for the bottom of pans so that cakes won't stick or fall apart.
Mix 8 ounces of the crushed pineapple with the juices and mix all wet ingredients and cinnamon together. Add cake mix. ( I use mixer on med. for about 2 min.)
Divide batter
Bake for about 30 minutes.
Cool for 5-10 minutes and then remove from pans.
Cool cake completely. While cooling make a cream cheese frosting.
Cream Cheese Frosting
8 ounces of cream cheese, at room temp.
1 stick of butter, at room temp.

4 cups powdered sugar
1 teaspoon pure vanilla extract
Cream all wet ingredients together slowly adding in sugar.
Mix on medium speed 1-2 minutes
After frosting bottom layer you can cover with remaining pineapple (Can also add sliced banana or a few (drained) cherries.
Put top layer on and frost remaining cake.

1 comment:

Clumbsy Cookie said...

What a delicious looking cake! Can you believe I've never tasted one?