Hummingbird Snack Cake

Prep Time: 20 min
Serving size: 15 servings

Ingredients:

Cake:
2 eggs, beaten
3/4 cup milk
1/4 cup Crisco® Vegetable Oil
1 can (8-oz.) crushed pineapple (in juice), undrained
2 packages Martha White® Banana Nut Muffin Mix
1 teaspoon cinnamon

Frosting:
2 cups powdered sugar
1 package (3-oz.) cream cheese, softened
3 tablespoons butter or margarine, softened
1 teaspoon vanilla

Preparation Directions:

1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine eggs, milk, oil and pineapple. Add muffin mix and cinnamon; stir until well blended. Pour into greased pan. Bake at 350°F. for 35 to 40 minutes or until golden brown. Cool completely.

2. In medium bowl, beat powdered sugar, cream cheese, butter and vanilla until fluffy. Spread over cooled cake. Store in refrigerator.

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