Heavenly Hummingbird Cake

humm-cake

Heavenly Hummingbird Cake
Recipe Type: Desert
Author: Tupperware 2014 Handout
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • **CAKE**
  • Butter spray
  • 1 1⁄2 cups pecans, finely chopped using Power ChefTM System, divided
  • 2 ripe bananas, mashed
  • 8-oz./225 g can crushed pineapple, with liquid
  • 1 tsp. Cinnamon-Vanilla Seasoning Blend
  • 3 eggs
  • 1⁄2 cup canola oil
  • 16.5-oz./470 g package yellow cake mix
  • **FROSTING**
  • 16 oz./455 g cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 tsp. vanilla extract
  • (In a medium mixing bowl, whisk all ingredients until fluffy and combined.)
Instructions
  1. In 12-cup mixing bowl, whisk together 1 cup chopped pecans with bananas, pineapple, Cinnamon-Vanilla, eggs and oil.
  2. Add yellow cake mix until fully combined.
  3. Coat TupperWave® Stack Cooker 3⁄4-Qt./750 mL Cover/Casserole, 1 3⁄4-Qt./1.75 L Casserole and 3-Qt./3 L Casserole with butter spray and divide batter evenly among three layers.
  4. Stack Casseroles in ascending order and microwave at 70% power 14 minutes, or until knife inserted in cake comes out clean. Allow to settle 2 minutes before flipping onto serving dish.
  5. Ice cooled layers with cream cheese frosting and stack. Top with remaining chopped pecans.