Formula Exchange - Hummingbird Cake
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| INGREDIENTS | LBS. | OZS. | METHOD |
| CAKE | |||
| Pastry flour | 1.5 | Toss chips with flour to coat, shake off excess. Set aside. | |
| Hershey’s© Cinnamon chips | 1 | 8 | |
| Yellow cake mix, without pudding | 5 | Combine and mix on low speed for 1 minute, then mix on medium speed for 2 minutes. | |
| Crushed pineapple, packed in juice, undrained | 2 | ||
| Banana, mashed | 2 | 4 | |
| Vegetable oil | 1 | 8 | |
| Water | 8 | ||
| Eggs, 12 whole | 1 | 7 | |
| Vanilla extract | 1.5 | ||
| Total appr. wt. | 14 | 5 | |
| PINEAPPLE CREAM CHEESE ICING | |||
| Cream cheese, softened | 3 | Mix until creamy. | |
| Butter, softened | 12 | ||
| Confectioners’ sugar, sif | 1 | 11 | Gradually add to mixture. |
| Crushed pineapple, drained | 13 | Fold into mixture. | |
| Total appr. wt. | 6 | 4 | |
INSTRUCTIONS
Prepare one 26-in. by 18-in. by 2.5-in. full sheet pan. Pour batter into pan. Sprinkle cinnamon chips over batter, and use a spatula to spread the batter lightly over the chips to cover. Bake for 30 to 45 minutes at 350°F (300°F in a convection oven) until golden brown. Cool on a rack, ice with pineapple cream cheese icing, cover and chill.
Yield: 64 servings
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