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Hummingbird Cake
by Marianne Severson, West Allis

Vegetable cooking spray
3 cups plus 2 tsp. all-purpose flour, divided
1 tsp. baking soda
1-3/4 cups sugar plus 1/2 tsp. sugar
1 tsp. ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
3 Tbsp. vegetable oil
1-3/4 cups mashed banana (5–6)
1-1/2 tsp. vanilla extract
1 can (8 oz.) crushed pineapple, drained
Cream Cheese Frosting (recipe follows)

Coat 3 (9-inch) round cake pans with cooking spray. Sprinkle 2 tsp. flour evenly into pans, shaking to coat. Combine remaining 3 cups flour and next 3 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add
to flour mixture, stirring just until dry ingredients are moistened (do not beat). Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans. Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire rack.

Cream Cheese Frosting

8 oz. pkg. reduced-fat cream cheese (unsoftened)
3 oz. pkg. cream cheese, softened
1 Tbsp. light butter (unsoftened)
6 cups powdered sugar
1 tsp. vanilla extract
3/4 cup chopped pecans, toasted

Beat cream cheese and butter at high speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until smooth. Stir in vanilla and pecans. Yields 3-1/2 cups. Spread Cream
Cheese Frosting between layers and on top and sides ofcake.

 


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