Recipes
Hummingbird Cake
16 servings
about 2 hours total (Active 30 minutes)
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Ingredients
- 1 ripe banana, mashed
- 1 (8-oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- Cooking spray
- 1 (16.5-oz) package spice cake mix
- 1 (8-oz) can crushed pineapple in juice, undrained
- ½ cup vegetable oil
- ½ cup water
- 2 large eggs (or ½ cup egg substitute)
- 2 teaspoons vanilla extract
- 5–6 cups powdered sugar
- 3 tablespoons chopped pecans (optional)
Prep
- Mash banana in large bowl; set cream cheese and butter out to soften.
Steps
- Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with spray. Add to banana: cake mix, pineapple, oil, water, and eggs. Beat with electric mixer on low speed until just combined. Increase speed to medium and beat 2 more minutes. Pour batter evenly into cake pans. Bake 30–35 minutes or until toothpick inserted in the center comes out clean. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
- Combine in medium bowl: cream cheese, butter, and vanilla; beat with electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar for the frosting to reach spreading consistency.
- Trim your cakes, if they have a domed top (or “crown”), with a long serrated knife before stacking. Place 1 cake layer, cut side up, on serving plate. Spread ¾ cup cream cheese frosting over top. Top with second cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle with pecans and serve.
Amount per 1⁄16 recipe serving: Calories 540, Total Fat 26g, Sat Fat 9g, Trans Fat 0g, Chol 70mg, Sodium 280mg, Total Carb 74g, Fiber 0g, Sugars 61g, Protein 4g, Calc 8%, Vitamin A 8%, Vitamin C 4%, Iron 6%