Hummingbird Cake

This is an easy fake out of a traditional Hummingbird cake.  My boys do not like nuts, so I added in mini choc. chips instead for a little bit of crunch. This is really different, and ice cream added to a cake sounds crazy, it is really good.  All the fat in the ice cream works to bring a rich flavor to this cake.

1 box Pineapple upside down cake
1C. Carmel Salted Ice cream
1C. Vanilla Ice Cream
3 Eggs
3 lg. bananas
mini choc. chips (you can substitute nuts if you prefer)

Put all ingredients in your kitchen aid mixer, beat for 1min. on low, scrape down the sides and beat 2additional minutes on high, until well mixed and thick.

Spray bundt cake pan well with pam.  Bake at 350 for 45minutes.  Test cake for doneness, I like to use a strand of spaghetti, if it comes out clean, then its done, if not, Add 5-10 extra minutes to baking time, doing it in 5minute intervals. 

Let cool for 30minutes,  then invert cake. Cool for 20 additional minutes before serving.

NOTE:  VARIATIONS: You can use 2C of your favorite flavors of ice cream with

white, yellow, or Chocolate cake, and the possibilities are pretty endless. 

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Amaretto Cinnamon Glaze

1/2c Confectionary sugar
2 capfuls of Amaretto
3Tbsp of milk
1/2 capful of Starbucks Cinnamon Dolce Syrup
2 handfuls of mini marshmallows

Mix well, nuke in microwave for 1minute, stir, and nuke for another 30seconds. Watch to make sure it does not bubble over.
Pour over cake, or if you prefer over each individual slice.