My middle child was Confirmed last week, and we opted to celebrate Pic-Nic style with Friends, Fried Chicken, Tomato Pie, Mac & Cheese, etc. As something special for him and his friends, I simply changed the shape of the cake, et voila! ENJOY! ❈
A special “thank you” to Mary at Lotus Flower who gave two teenage boys oasis to make this project possible.
Hummingbird Cake with Cream Cheese Frosting
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/2 cup applesauce
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
3 Tablespoons warm milk
2 cups powdered sugar
1 teaspoon vanilla extract
Beat all ingredients in a bowl with electric paddle or beater until desired consistency is reached.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator.