Hummingbird Squares With Cream Cheese Frosting

• 1 None refrigerated pie crust
• 3/4 cup self-rising flour
• 1/2 tsp mixed spice, such as pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/2 cup firmly packed light brown sugar
• 1/2 cup flaked coconut
• 1/2 cup walnuts, finely chopped
• 1/2 cup mashed overripe banana
• 1/2 cup canned pineapple chunks, drained and crushed
• 1/3 cup vegetable oil
• 1 None egg, lightly beaten
• None None FOR THE CREAM CHEESE FROSTING
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 2 tsp finely grated lemon peel

1. Preheat the oven to 425u0b0F. Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
2. Roll out pie crust to fit bottom of prepared pan, trimming as necessary. Prick all over with a fork. Bake for 10 mins. Cool. Reduce oven temperature to 350u0b0F.
3. Sift flour, spices and baking soda into a large bowl. Stir in remaining ingredients. Spread mixture over crust in pan, smoothing the top.
4. Bake for 25 mins, or until toothpick inserted into center comes out clean. Cool in pan on a wire rack.
5. Meanwhile, for the cream cheese frosting, beat ingredients in a medium bowl with electric mixer until smooth. Spread frosting over cooled cake

crust, flour, mixed spice, ground cinnamon, baking soda, brown sugar, flaked coconut, walnuts, mashed overripe banana, pineapple, vegetable oil, egg, cream cheese, cream cheese, powdered sugar, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/34053 (may not work)