For the last week or so, Heather Baker, the publisher of AY About You, and I have had the best time being official cake-testers for “Lisa and Heather Eat Cake because it’s Heather’s Birthday Month.”
The time for the contest is drawing to a close (we have four more cakes to judge), but it got me to thinking of an easy and delicious cake recipe to post.
My friend Regina Allen of @beauembellishments is not only a great seamstress but my girl can bake, too. She posted this recipe, and because I love all things cream cheese, I had to repost it. It’s a famous Southern recipe but simplified.
She’s calling it the Busy Women’s Semi-Homemade Hummingbird Cake by Regina Allen. Here’s the recipe. I wish I could be testing this cake!
- 1 box spice cake mix
- 1 cup corn oil
- ¾ cup water
- 3 eggs
- 1-2 smashed ripe bananas
- 1 (8 oz.) crushed pineapple, do not drain
- 1 package Fresh Gourmet Honey Roasted Pecan Pieces
- ½ tsp. rum extract
- 1 can cream cheese frosting
- ½ tub of Cool Whip (or I like to make my own with whipping cream, powdered sugar and vanilla)
- Preheat oven to 350 degrees. Spray two 8 inch pans with cooking spray.
- Mix the cake mix, oil, water and eggs with an electric blender. Stir in pineapple, bananas, pecans and extract. Bake at 350 for 30 minutes.
- The icing can be made with the cream cheese icing in the can and some Cool Whip. Personally, I like to make my own by whipping the cream and adding the vanilla and powdered sugar.
- Beat for 3 minutes or until soft peaks form.
- Fold in the cream cheese either way and ice the two layers.