Hummingbird Cake

This sounds so good., and it looks so pretty.  We are just going to try it. if there is such a thing as healthy cake... hm.... it's got lots of fruit. This comes from Midwestliving.com.
Makes: 12 to 16 servings
Prep: 50 mins
Cool: 10 mins
Bake: 35 mins at 350°F


Ingredients:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 8 ounce can crushed pineapple (juice pack), drained
1/2 cup cooking oil
4 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped bananas
1 cup chunky-style applesauce
2/3 cup toasted, chopped walnuts
Cream Cheese Frosting (recipe follows)
1 1/2 cups toasted, chopped pecans
2 tablespoons toasted, finely chopped pecans (optional)



Directions

1. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

2. In a large mixing bowl, combine the sugar, flour, baking soda, salt and cinnamon. Add drained pineapple, oil, eggs and vanilla. Beat with an electric mixer till combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce and walnuts. Divide batter between prepared pans.

3. Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.

4. Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting

Ingredients

1 8 ounce package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
5 cups sifted powdered sugar

Directions

In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer till light and fluffy. Gradually add powdered sugar, beating until smooth and of spreading consistency. Makes about 3-1/2 cups.

Fresh Apple Cake with Caramel Frosting

Ingredients:


1 1/2 cups vegetable oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons vanilla
2 1/2 cups flour
1 cup chopped pecans
3 cups finely chopped raw apples (or grated)


Frosting:

1/2 cup butter (4 ounces)
1 cup brown sugar
3 to 5 tablespoons milk
1 box confectioners' sugar (1 pound), about 4 cups

Preparation:

Measure vegetable oil into large mixing bowl. Add sugar and eggs. Beat on low speed until creamy. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and chopped apples with a wooden spoon. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with lightly greased wax paper. Bake in 350° oven for 45 to 55 minutes. Let cool in pan for 5 minutes. Carefully loosen edges and turn onto cake rack, remove wax paper, cool and frost.

Make Frosting: Cook butter and sugar together until well blended and sugar is dissolved. Add 3 tablespoons milk and 1 box of confectioners' sugar. Beat and add just enough milk to spread.