Easy Hummingbird Cake
1 (8 oz.) can crushed pineapple in juice, undrained
1 cup mashed banana
2 teaspoons ground cinnamon
1 (8 oz.) package cream cheese, softened
1/2 cup chopped pecans
HEAT oven to 350°F. Coat 2 (8-inch) round cake pans with no-stick cooking spray. Dust with flour.
BLEND cake mix, pineapple, banana, oil, eggs and cinnamon in large bowl with mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide into prepared pans.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely.
BEAT frosting and cream cheese in medium bowl with mixer on high speed until smooth. Frost with frosting mixture. Garnish with pecans.
Serving Size (1 slice), Calories 380 (Calories from Fat 190), Total Fat 21g (Saturated Fat 7g, Trans Fat g), Cholesterol 50mg, Sodium 340mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 33g), Protein 4g, Potassium 137mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.