Y’all!!! This cake! OMG, it’s so moist and delicious.
Ya’ know I am not really into baking desserts but this Hummingbird Cake is my new favorite sweet treat.
My mama gave me this recipe about fifteen years ago.
Yes, my mama the professional baker.
My mama is always giving me her recipes because she knows I’ll preserve them and eventually use them.
Well, this cake right here! I took my mama’s recipe and I turned it into my recipe.
My mama’s recipe didn’t call for pudding in the cake.
But I know from my limited unprofessional baking experience that pudding in the cake is always a winner!
A little instant pudding is a moisture builder in my book.
Not only did I add pudding in the mixture I totally changed my mama’s frosting recipe.
Why settle for boring frosting, sorry mama!
When you can have frosting with a little toasted coconut, extra pecans, and why not throw in some crushed pineapples too?
I know my mama’s gonna get me for changing her recipe.
She should be use to it by now.
I previously changed her smothered okra recipe and after she tasted it she now calls me for my version.
My mama’s version included tomatoes which is fine. But why use plain tomatoes when God gave us salsa?
My mama stuck her nose in the air at me when I said I use salsa instead of plain tomatoes!
Once she tasted it she was a believer just like she’ll be a believer about this new version of her cake I made.
Let’s get back to this cake.
First, the cake is made with bananas, pineapple, eggs, and lots of pecans.
I love pecans so I didn’t skimp on the nuts.
Also a little cinnamon and of course vanilla extract.
Mix our dry ingredients up which is flour, baking soda, a little pudding mix, plus cinnamon, sugar, and salt.
Add the wet ingredients which are slightly beaten eggs, pineapple, and mashed bananas.
Don’t forget to add the vanilla.
Lastly, fold in the pecans and bake the cakes for about 25-35 minutes depending on your oven.
Once the cakes are completely cooled it’s time to frost them.
Now, I chose to frost the middle and top of the cake only because I thought the color was too beautiful to hide.
You can frost the whole cake and coat the sides with extra nuts if desired.
Also, make your frosting a little thicker if desired by adding extra confectioners sugar and omit the milk.
Play with the frosting until you get the desired thickness of your liking.
Enjoy!
Hummingbird Cake
3 cups flour, all purpose
2 cups bananas, mashed
1 1/2 cup pecans, finely chopped
1 8oz. can of pineapples, crushed, undrained
1 cup brown sugar
1 cup white sugar, granulated
1/2 cup vanilla jell-o pudding, instant
3/4 vegetable oil
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
For the Frosting:
12 oz package cream cheese, room temperature
1 stick butter, room temperature
4 cups confectioners sugar
1 cup pecans, chopped finely
1 cup toasted coconut
1/2 cup pineapple, crushed
1 teaspoon vanilla extract
milk to thin
Directions:
Preheat oven to 350 degrees.
Grease and flour 2 (9 inch) cake pans.
In a mixing bowl combine the flour, sugars, cinnamon, salt, pudding, and baking soda. Mix well
Add the pineapple, bananas, eggs, oil, and vanilla. Mix well, don’t over mix.
Fold in the pecans.
Divide the batter among the cake pans. Tape the pans on the counter to remove any air bubbles.
Bake at 350 degrees for 25-35 minutes. The cakes should be nicely browned.
Stick a skewer into the center of the cake to check for doneness. It should come out clean.
Cool the cakes in the pan for about 10 minutes. Remove from pans onto a wire rack and allow to cool completely.
To Prepare the frosting:
Toast coconut in a dry pan over medium heat. Once the edges start to brown, remove from heat, stirring constantly until the coconut is toasted.
Place on a clean plate and allow to cool completely.
In a medium bowl add cream cheese and butter, beat well.
Add sugar, vanilla, and 1/2 cup crushed pineapple. Add a little milk if needed, about 1 tablespoon to start.
Fold in the pecans.
Place bottom cake on cake pan, frost. Top with second layer and frost.
Garnish with extra pecans if desired.
