Dolce Mangia
Sweet Eats
Hummingbird Cake
Cake:
 
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 oz) plain yellow cake mix
1 can (8 oz) crushed pineapple packed in juice, undrained*
2 medium or 3 small ripe bananas, peeled and mashed (1 c)
1/2 c water
1/2 c vegetable oil
3 large eggs
1 t pure vanilla extract
1 t ground cinnamon
Cream Cheese Frosting (recipe follows)
1/2 c chopped pecans, toasted

Frosting:
 
1 package (8 oz) cream cheese, at room temperature
8 T butter, at room temperature
3 3/4 c confectioners' sugar, sifted
1 t pure vanilla extract
 
Place a rack in the center of the oven and preheat to 350. Lightly grease two 9" round cake pans with Pam and dust with flour.

Place the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl, increase the mixer speed to medium and beat for 2 minutes more. The batter should look thick and the fruit well blended. Divide the batter between the prepared pans, smoothing it down with a spatula. Place the pans in the oven side by side.

Bake the cakes until they are golden brown, 30 to 32 minutes. Cool on wire racks for 10 minutes. Run a knife around the edges and invert onto a rack, then invert again so the cakes are right side up. Cool completely, 30 minutes more.

Meanwhile, prepare the Cream Cheese Frosting.

When the cake layers have cooled completely, place one layer, right side up, on a serving platter and spread the top with frosting. Place the second layer on top of the first and then spread the top and sides of the cake with frosting. Sprinkle the toasted pecans on top of the cake. Serve at once or chill the cake for serving later.

This cake can be frozen, wrapped in foil, for up to six months. Thaw overnight in the refrigerator before serving.

Time: 75 minutes   Serves: 16

This is another Anne Byrd recipe from The Cake Mix Doctor and can be found at:

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