Recipe Details

Ingredients

shortening and flour for greasing pans
1 package (15-18 ounce size) plain yellow cake mix
1 can (8 ounce size) crushed pineapple in juice, undrained
1 cup mashed bananas
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon banana extract
1 cup chopped nuts (pecans or walnuts) optional
1 package (8 ounce size) cream cheese, at room temperature
1/2 cup butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
nuts, for garnish (chopped or halves)

Description

Preheat the oven to 350 degrees F. Grease and flour 2 9-inch round cake pans.

Combine the cake mix, pineapple (with juice), bananas, water, oil, eggs, and cinnamon in a large mixing bowl. Beat on low speed with an electric mixer for one minute. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes. Stir the vanilla extract, banana extract, and nuts into the cake batter by hand.

Divide the batter between the cake pans. Place the pans in the oven and bake at 350 degrees F for 30 minutes or until the cakes are lightly browned and the tops spring back when touched lightly.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Loosen the cakes from the pans and invert onto cooling racks to cool completely before icing.

Combine the cream cheese and butter in a mixing bowl and beat on medium speed with an electric mixer for 1 minute. With the mixer running, slowly add the confectioners sugar and vanilla. Turn the mixer to medium high and beat for 2 minutes or until the frosting is fluffy.

Spread the frosting on the top of one cake. Place the second cake on top (if more layers are desired, slice each cake in half lengthwise and frost between each layer). Frost the top and sides of the cake.

Garnish the hummingbird cake with nuts, if desired.