Makeover Hummingbird Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 24 |
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With pineapple, bananas, nuts and just a hint of cinnamon, this cake gets raves at potlucks and parties! âSue Jernigan, Fredericksburg, Virginia Ingredients:
2 cups mashed ripe bananas (3 to 4 medium) |
1 can (8 ounces) unsweetened crushed pineapple, drained |
3/4 cup unsweetened applesauce |
1/3 cup canola oil |
2 eggs |
1-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 cup chopped walnuts |
icing: |
1 package (8 ounces) reduced-fat cream cheese |
1/3 cup reduced-fat butter |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
2. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 24 servings.
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