Hummingbird Cake for 2-4

INGREDIENTS

• 2 oz crushed pineapple in juice

• 2/3 cup all purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1/2 cup sugar

• 1 large egg

• 2 Tablespoons vegetable oil

• 1 very ripe banana

• 1/2 cup chopped pecans

• 1 teaspoon vanilla extract

  FROSTING

• 4 Tablespoons (1/2 stick) butter, softened

• 1 1/2 cups confectioner sugar

• 1/2 teaspoon vanilla extract

• pinch of salt

• 4 oz cream cheese, room temperature

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line the bottom of a 6-inch round cake pan with parchment paper. Spray pan with no stick cooking spray. If you don’t have a 6-inch baking pan, you can use a saucepan.

2. Drain pineapple in a small, mesh strainer. Press juice out of it with a fork. Set aside.

3. In a small bowl, whisk together the flour, baking powder, soda, salt, and cinnamon; set aside.

4. In a medium size bowl, whisk together the sugar and egg. Whisk in the oil next.

5. In a small bowl, mash the banana, then add the pecans, vanilla, pineapple and 2 Tablespoons pineapple juice. Stir together with the egg mixture.

6. Fold the flour mixture into the banana mixture. Spread batter into prepared pan.

7. Bake 25-30 minutes or until toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and cool completely.

8. Slice cake horizontally to make 2 layers.

9. To prepare the frosting, beat together the butter, confectioner sugar, vanilla, salt, and cream cheese with an electric mixture until well combined and smooth.

10. Place bottom cake layer onto a serving plate. Top with 2-3 Tablespoons of the frosting and spread. Add top layer of cake. Frost top and sides of cake with remaining frosting.