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Hummingbird Cake 2

Amy Winkler, Oconto Falls
Oconto Electric Cooperative Employee

1 pkg. (18.25 oz.) yellow cake mix
8 oz. can crushed pineapple, in juice
2–3 ripe bananas, peeled and mashed (1 cup)
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
1 tsp. ground cinnamon
Cream Cheese Frosting
8 oz. cream cheese, softened
8 Tbsp. butter, softened
3-3/4 cups powdered sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans or a 9-x13-inch cake pan. Dust with flour and shake out excess. Set aside. Place the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in large bowl. Blend with mixer on low speed for 1 minute. Scrape down the sides of the bowl and mix on medium speed for 2 minutes. Divide the batter between the 2 prepared pans or pour into 9-x13-inch pan. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, approximately 30 to 32 minutes.  Remove pan(s) from oven and let them cool on wire rack for 10 minutes. For the 2 round cake pans, run a dinner knife around the edges and invert onto wire rack. Invert again on wire rack so they are right side up. Allow to cool for 30 minutes. For frosting, mix butter and cream cheese well with mixer. Blend in powdered sugar, a little bit at a time. Blend well. Add vanilla extract and increase speed for about 1 minute. Place one cake layer on platter and spread frosting on top. Put second cake layer on top and frost the top and sides of cakes. If you used a 9-x13-inch cake pan, just frost the top of cake.

 

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