✢ Let Them Eat Cake…(Hummingbird Cake that is) along with our family RECIPE! Bon Appetite, friends.

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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

Ingredients

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.

Preparation

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.

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