Today my little pumpkin butt is 1! Holy cow! The time goes so quickly. I have noticed the accelerated passage of time more as I’ve gotten older and had children. It’s easy to see as seasons pass, birthdays and holidays anticipated then quickly fly by.
Well, today I made my squishy fella a Hummingbird Cake for his first birthday. I got the recipe years ago from a magazine and tweaked it here and there. It’s a pretty forgiving recipe. I’m not sure where the name “Hummingbird Cake” comes from but it consists of Bananas, Pineapple, Pecans, and various spices. If you don’t have enough bananas it’s ok, too much pineapple, throw it in! I also like to put in more pecans than called for and I chop them up as tiny as I can. Some people may prefer to keep the pecans chunks a bit bigger. Do what calls to you!
Top this delicious cake with cream cheese frosting and your tastebuds will thank you.
We’re going to make a layer cake!
-Pre-heat oven to 350 F
-Butter and flour three 9″ cake pans.
Grab a large bowl for the dry ingredients, add to it
3 cups flour
(I also like to grate a bit of fresh nutmeg, or throw in some allspice)
1 tsp baking soda
1 tsp salt
Sift together or stir gently with a fork
To an electric mixer bowl add
1 cup granulated sugar
1 cup brown sugar
3 large eggs
Mix thoroughly then add
1 cup vegetable oil
2 tsp vanilla extract
Mix well then add all dry ingredients at once. Mix until moist and thoroughly combined.
2 cups (4 large ripe) mashed banana
1 cup crushed pineapple (canned ok)
(Usually I use a whole can!)
1 cup chopped pecans
Mix until just blended.
Divide batter among 3 floured pans.
Bake at 350 F for 25 – 30 mins or until toothpick inserted in center comes out clean.
Cool for 5 mins in the pan then turn out into cooling rack until completely cool.
Frost with cream cheese frosting.
Cream together in an electric mixer bowl
8 oz cream cheese – room temperature
1 stick (1/2 cup) butter – room temperature
1 tsp vanilla extract
2 – 4 cups powdered sugar depending on your taste preference. I usually use less than more.
You may need to double this to cover the entire cake.
Store cake in the fridge (overnight is best so all the flavors meld and love each other). Let stand at room temperature for 30 minutes before serving.