Sweet Hummingbird Cake

Serves: 12
Total Calories: 86


1 (8-ounce) can crushed pineapple
2 bananas, sliced
1/2 cup milk
2 eggs
1/4 cup oil
1 teaspoon vanilla extract
Optional: 1/4 cup dark rum
1 (18 1/2-ounce) package banana cake mix
1 (16-ounce) can vanilla frosting


Beat together pineapple with juice, bananas, milk, eggs, oil, vanilla extract and rum, if using, until well blended. Stir in cake mix until moistened. Pour into a greased and floured Bundt® cake pan. Bake at 350 degrees on middle oven rack for 40 minutes, until top springs back when touched. Cool for at least 45 minutes; invert onto a serving plate. Microwave frosting on high setting 15 to 20 seconds, until runny. Let stand for a minute before drizzling over cake.

Tip: For easy-to-make frosting that's not too sweet, simply blend together a 16-ounce can of frosting with an 8-ounce package of softened cream cheese.

Nutritional Facts:

Serves: 12
Total Calories: 86
Calories from Fat: 51

This Sweet Hummingbird Cake recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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