Hummingbird Cake

By ltrodrigu

Weight Watchers Points = 14 per serving

(includes Cream Cheese Frosting…see separate recipe, includes optional ingredients)

Ingredients

• 1-1/2 cups sugar
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 8-ounce can crushed pineapple (juice pack), drained
• 1/2 cup cooking oil
• 4 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 cup chopped bananas
• 1 cup chunky-style applesauce
• 2/3 cup toasted, chopped walnuts
• 1 recipe Cream Cheese Frosting
• 1-1/2 cups toasted, chopped pecans
• 2 tablespoons toasted, finely chopped pecans (optional)

Details

Servings 16
Adapted from bhg.com

Preparation

Step 1

Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

In a large mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Add drained pineapple, oil, eggs, and vanilla. Beat with an electric mixer until combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce, and walnuts. Divide batter between prepared pans.

Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.

Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator.