Hummingbird Cake

#tbt To When I Made Hummingbird Cake For My Mom's Birthday!

This cake was delicious! I used cool whip and pudding to make the "icing"-- cutting out fat and sugar. I used a boxed cake mix and added fresh ingredients which made baking this cake a cinch. 

For your grocery list:

1 box yellow cake mix

1 can (8oz) crushed pineapple, un-drained

1 cup mashed bananas (2-3, ripe)

1/2 cup water

1/2 cup vegetable oil

3 large eggs

1 tspn vanilla

1 tspn cinnamon

1/4 cup crushed walnuts

1/2 cup walnuts for decorating, if desired

1 package of cream cheese pudding mix

1 cup milk

1 container of cool whip (unfrozen)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist or grease two 9-inch round cake pans and dust them with flour. Set the pans aside.
2. Place the cake mix, pineapple and its juice, bananas, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed and beat until the mixture lightens and is smooth. Pour the batter into the prepared pans.
3. Bake 28 to 32 minutes and let cool about 10 minutes. Once removed from plans, place the individual cakes into the refrigerator while you prepare the icing.
4. Mix pudding package with one cup of milk. It will be very thick but try to remove any powdery bubbles. Then fold into the cool whip container.
5. Place the first layer of cake on a stand and ice the top. Carefully place the second layer and ice the top and both sides. You can refrigerate to set if needed. 

This 3 layer hummingbird cake looks awesome! However, this recipe contains raisins, which I excluded.