Happy Hummingbird Cake

This is a favorite at my house. Just the smell of it wafting through my kitchen takes me back to growing up in Bartlesville. Mom made one of these every Easter! Love it now just as much as I did back then. The best part about my recipe is that I use a cake mix! It is so simple and makes for a super moist cake! Hope you enjoy!

Simple Hummingbird Cake

1 package yellow cake mix
1 can (8 ounces) crushed pineapple packed in juice, undrained
1 cup mashed bananas
½ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla paste
1 teaspoon ground cinnamon

3 cups chopped pecans

Easy Cream Cheese Frosting:

1 package (8 ounces) cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups powdered sugar, sifted
2 teaspoon pure vanilla paste

Preheat oven to 35″ degrees. Spray two 9-inch round cake pans with nostick cooking spray and dust them with flour. Set the aside.
Place the cake mix, pineapple with juice, bananas, water, oil, eggs, vanilla paste and cinnamon in a large mixing bowl. Beat with an electric mixer. Pour the batter into the pans. Tap pans on counter to release bubbles and place the pans in the oven.
Bake the cake until it is golden brown 28 to 32 minutes. Remove the layers from the oven, let them cool in the pan 10 minutes, , and invert them onto waxed paper. Keep pans on top to act as a cake sauna!
For the frosting: place the cream cheese and butter in a medium-size bowl or food processor and beat on low until combined. Then beat on high for one more minute~!

To frost: Simply place a dollop of frosting on a large serving plate. Place one of the rounds bottom side up on the platter. Spread cream cheese frosting on top. Now top with final cake round. Bottom side up and repeat frosting on top and sides.  Press chopped pecans into sides and decorate the top!