Unique equipment: 9- by 9-inch nonstick container
This formula shows up in: weekend Baking Project: Hummingbird Pudding Cake One Bowl Baking: Hummingbird Pudding Cake
Evaluated:
Fixings
For Cake
2 huge eggs
1 measure (7 ounces) immovably stuffed light tan sugar
1/2 teaspoon salt
1 extensive ready banana, crushed (around 1/2 container)
1/2 mug canola oil
1/2 teaspoons vanilla extract
1 (14 1/2-ounce) can pulverized pineapple in syrup
1/4 measure (6 1/4 ounces) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2/3 mug pecan parts, hacked, in addition to additional for trimming
For Cream Cheese Frosting:
8 ounces cream cheese, mellowed
1/3 measure (1/3 ounces) in addition to 1 tablespoon confectioners' sugar
1 tablespoon dull rum (or milk)
Techniques
1 For Cake:adjust oven rack to center position and preheat oven to 350°f. Delicately oil 9- by- 9-inch baking container. Whisk eggs, sugar, salt, and banana in a substantial dish until totally consolidated. Race in pineapple (with fluid) until joined.
2 Include the flour, baking soda, cinnamon, and hacked pecans to the dish, and after that rush until totally consolidated. Put into arranged skillet and bake until top is situated and toothpick embedded into the middle tells the truth out basically with a couple of wet scraps, 35 to 40 minutes. Exchange dish to wire rack to cool totally, around 2 hours. Wash dish.
3 For Cream Cheese Frosting: In the same vessel (washed), mix cream cheese and sugar until joined. Whisk quickly until smooth. Delicately rush in rum (or milk). Spread over cooled cake and top with held pecan parts.
