#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)
- 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.
- 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.
- 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.
- 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.
- 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.|