Fruit Smoothie Cake

Hi! I just finished the most divine cake and wanted to share the recipe with you. It has been adapted from a 'Hummingbird Cake' recipe that I've made for a couple of years now:

Fruit Smoothie Cake

1 mashed very ripe banana
1 1/2 cups mashed cooked fruit of some sort (I used strawberry applesauce- tangy!)
1 cup, with juice, crushed pineapple
1 stick (1/2 cup) unsalted butter, softened nearly to melting
2 eggs
1 cup dark brown sugar (less if your cooked fruit is already sweetened)
2 cups plain unbleached flour
2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla

Preheat oven to 350˚ and line an 11" x 7" cake pan (or equivalent size) with parchment paper.
Make sure fruit is room temperature!
Whip all three fruits with soft butter. Beat in eggs & vanilla. Mixture should now look like a fruit smoothie.
Sift all dry ingredients together, fold into liquid until just moistened, pour into prepared pan. Bake for appx 35-45 mins, or until center cracks a bit across top and feels springy to the touch.

Cool on rack, upend onto serving plate, frost with:

Cream Cheese Frosting

4 oz softened cream cheese
1/4 cup softened unsalted butter
between 1 and 1 1/2 cups powdered sugar, depending on your preference for sweet and sticky.

Beat on high, until frosting has a faint shine to it.

Frost cake, cover with crushed walnuts (optional) and serve with caffeinated and/or dairy beverage of your choice. It is very, very moist and dense because of all the fruit, and eats well as a breakfast cake!