Happy Hump Day! And Happy Almost Mother’s Day! Our Extra, Extra! treats this week have the mamas in mind. A sweet (and simpler) version of Hummingbird Cake and a Strawberry Pineapple Mimosa are waiting for you. I hope you have a wonderful rest-of-the-week and an AMAZING Mother’s Day! Cheers to you!
YUM!
We’ve got an easier (quicker!) version of the Southern favorite Hummingbird Cake so everyone can spend more time pampering Mom and less time messing up her dessert.
Hummingbird Sheet Cake
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped ripe bananas
1/2 cup chopped pecans or walnuts (optional)
1 container favorite cream cheese frosting
Instructions:
Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Fold in the crushed pineapple (with its juice), chopped bananas, and chopped nuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream cheese frosting. In a medium mixing bowl, beat together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, mixing until well combined and smooth. Stir in the vanilla extract.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Slice and serve! YUM!
CHEERS!
Mother’s Day calls for a sweet twist on the traditional mimosa. . .
Strawberry Pineapple Mimosas
