Hummingbird Cake

Serves 8

melted butter, to grease
440g can crushed pineapple in juice
1 cup mashed overripe banana (2 large bananas, approx.)
1/4 cup fresh passionfruit pulp (3 passionfruit, approx.)
1 cup caster sugar
2 eggs, lightly whisked
150g unsalted butter, melted
1 3/4 cups self-raising flour, sifted
2 tsp ground cinnamon

cream cheese icing
250g pkt cream cheese, at room temperature
60g unsalted butter, extra, at room temperature
3/4 cup icing sugar mixture

Preheat oven to 170°C.
Brush round 22cm (base measurement) cake pan with melted butter to lightly grease.
Line base with non-stick baking paper.
Drain pineapple, reserving 1 tbsp juice.
Combine pineapple, banana, passionfruit pulp, sugar & egg in large bowl.
Stir in butter.
Add flour & cinnamon & stir until just combined.
Spoon into prepared pan.
Bake for 1 hour 10 min or until skewer inserted into centre comes out clean.
Set aside in pan for 5 min to cool.
Turn onto wire rack to cool completely.
To make the cream cheese icing, use electric beater to beat cream cheese, butter, icing sugar & reserved pineapple juice in bowl until smooth.
Spread over the top of the cake & enjoy!
Freezing tip: After cooling cake completely, wrap in 2 layers of plastic wrap. Freeze for up to 2 months. Thaw & spread over icing.