Hummingbird Cake

Course

Dessert

Servings

6-8

Ingredients

Cake:

• 2 large eggs
• 1 cup firmly packed light brown sugar
• 1/2 tsp salt
• 1 large ripe banana, mashed (~1/2 cup)
• 1/2 cup canola oil
• 1 1/2 tsp vanilla extract
• 1 (14.5 oz) can crushed pineapple in syrup
• 1 1/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 2/3 cup pecan halves, chopped

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 tbsp dark rum or milk

Directions

1. Adjust oven rack to middle position and preheat oven to 350°F. Grease a 9" baking pan. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
2. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35-40 minutes. Transfer pan to wire rack to cool completely, about 2 hours.
3. Stir cream cheese and sugar until combined in a bowl. Whisk briefly until smooth. Whisk in rum or milk. Spread over cooled cake and top with pecan halves.

Sources

• http://www.seriouseats.com/recipes/2013/08/hummingbird-pudding-cake.html
• One Bowl Baking