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Hummingbird Snack Cake

from The Kitchn

Ingredients

  • 2 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 1 large ripe banana mashed (about ½ cup)
  • ½ cup canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 14 ½-ounce can crushed pineapple in syrup
  • 1 ¼ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅔ cup pecan halves chopped, plus extra for garnish

For Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • ⅓ cup plus 1 tablespoon confectioners' sugar
  • 1 tablespoon heavy cream or milk

Instructions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan.
  2. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
  3. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours.

For Cream Cheese Frosting:

  1. Beat cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in heavy cream (or milk). Spread over cooled cake and top with pecan halves.