Humming Bird Cake Bars With Browned Butter Cream Cheese Frosting

By carvalhohm2

Ingredients

• Cake:
• 1/2 cup pecans
• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 cups mashed banana (about 3 large)
• 8 oz can crushed pineapple
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• Frosting:
• 1 cup butter
• 2 (8 oz) bars of cream cheese, softened
• 5 cups powdered sugar
• 4 teaspoons vanilla

Details

Adapted from jaseyscrazydaisy.com

Preparation

Step 1

Toast pecans using your preferred method, set aside. Preheat oven to 375 degrees. Grease and flour a Texas sheet cake pan (17-1/2" x 12-1/2" x 1" deep). Mix sugar, sour cream, butter, and eggs on low speed scraping occasionally for one minute. Beat in bananas, pineapple, and vanilla on low for 30 seconds. Beat in flour, baking soda, salt, and cinnamon on medium speed for another minute, scraping the sides of the bowl a few times. Stir in toasted pecans. Spread in pan. Bake for 20-25 minutes. The bars are done when a toothpick comes out with just a few crumbs. Cool.

While the bars are cooling, prepare frosting. In a skillet over medium heat, melt butter, stirring until golden brown. Let cool just a bit. Meanwhile beat cream cheese until smooth, add browned butter and beat until mixed well. Stir in vanilla. Stir in powdered sugar, a little at a time, until you reach your desired consistency. You may need a little less or a little more depending on your preference. When your frosting is perfect and your cake cool, spread frosting over bars, cut and enjoy!!!

*Note - sometimes I stir 1/2 cup sweetened coconut flakes with the toasted pecans into the batter.