Last year, Shug’s birthday cake was the Baked Alaska at Antoine’s in New Orleans. This year – since we stayed in town – rather than getting something from a bakery, I wanted to make him a cake myself. And since my baby likes bananas and pineapple, what better than a Hummingbird Cake?
Add the eggs one at a time until each is incorporated, then the oil. Next, add the pineapple with juice, bananas, vanilla, and pecans. Be careful not to overmix! If the batter seems a little ‘loose’, add a bit more flour until you get a good batter consistency.
Pour the cake batter into the cake pans and bake at 350* until set, about 25-35 minutes.
When the cakes are cool, make the icing. Just beat together the cream cheese, butter, confectioner’s sugar, and vanilla in the Kitchenaid:
Spread the icing between each layer of the cake and all along the top and sides. Sprinkle with pecans all over:
Shug loved it – okay, we all loved it. Yum!