Lightened Hummingbird Cake
Verified by twojocks
|3 cups plus 2 tspall-purpose flour; divided|
|1 tspbaking soda|
|1 3/4 cupssugar|
|1 tspground cinnamon|
|1/2 cupunsweetened applesauce|
|3 Tbsvegetable oil|
|1 3/4 cupsmashed bananas; about 5 or 6|
|1 1/2 tspvanilla extract|
|1 8oz cancrushed pineapple; undrained|
|Cream Cheese frosting|
|1 8 oz pkgreduced-fat cream cheese; unsoftened|
|1 3ozcream cheese; softened|
|1 Tbslight butter; unsoftened|
|6 cupspowdered sugar|
|1 tspvanilla extract|
|3/4 cuppecans; chopped and toasted|
Lightened Hummingbird Cake Preparation
Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.
Combine remaining 3 cups flour and next 4 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° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Cream Cheese Frosting:
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.
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