Heavenly

Hummingbird Cake 

SERVES: 12

SERVING SIZE: 1 SLICE

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

CAKE

Butter spray

1½ cups pecans, finely choppedusing Power Chef™ System, divided

2 ripe bananas, mashed

8-oz./225 g can crushed pineapple,

with liquid1 tsp. Cinnamon-Vanilla Seasoning Blend

3 eggs

½ cup canola oil

16.5-oz./470 g package yellow cake mix

1. In 12-cup mixing bowl, whisk together 1 cup chopped pecans

with bananas, pineapple, Cinnamon-Vanilla, eggs and oil.

2. Add yellow cake mix until fully combined.3. Coat TupperWave® Stack Cooker ¾-Qt./750 mL Cover/Casserole,

1¾-Qt./1.75 L Casserole and 3-Qt./3 L Casserole with butter spray and

divide batter evenly among three layers.

4. Stack Casseroles in ascending order and microwave at 70% power

14 minutes, or until knife inserted in cake comes out clean. Allow tosettle 2 minutes before flipping onto serving dish.

5. Ice cooled layers with cream cheese frosting and stack. Top with

remaining chopped pecans.

FROSTING

16 oz./455 g cream cheese, softened

2 sticks unsalted butter, softened

2 cups confectioners’ sugar1 tsp. vanilla extract

1. In a medium mixing bowl, whisk all ingredients until fluffy

and combined.

TIP: If cake layers finish cooking at different times, remove the

fully cooked layers to prevent over cooking.

fully cooked layers to prevent over cooking.