Ingredients
Heavenly Hummingbird Cake
Butter spray 1½ cups pecans, divided 2 ripe bananas, mashed 1 (8 oz.) can crushed pineapple, with liquid 1 tsp. cinnamon 3 eggs ½ cup canola oil 1 (16.5 oz.) package yellow cake mix
Cream Cheese Frosting 16 oz. cream cheese, softened 2 sticks unsalted butter, softened 2 cups confectioners’ sugar 1 tsp. vanilla extract
Directions 1. Place pecans in the SuperSonic Chopper Extra with blade attachment and finely chop. 2. In 12 cup mixing bowl, whisk together 1 cup chopped pecans with bananas, pineapple, ground cinnamon, eggs and oil. 3. Add yellow cake mix, stir until fully combined. 4. Coat inverted Stack Cooker ¾ Qt. Casserole Cover, 1¾ Qt. Casserole and 3 Qt. Casserole with butter spray and divide batter evenly among three layers. 5. Stack Casseroles in ascending order and microwave at 70% power for 14 minutes, or until knife inserted in cake comes out clean. Allow to settle 2 minutes before flipping onto serving dish. 6. Place cream cheese, butter, confectioners sugar and vanilla in a bowl, whisk all ingredients until fluffy and combined. 7. Ice cooled layers with cream cheese frosting and stack. Decorate with remaining chopped pecans on sides, tops or both. 70
