Every Christmas for about the last 8 years  I say I’m going to make a Hummingbird Cake. But I never do. I always end up buying some other cake. A Hummingbird Cake is a scrumptious spice cake made with bananas and pineapples, typically with pecans and sometimes coconut.

This year, to hold myself to making one, I called up my mother-n-law who lives in another state 14 hours away.  I asked for her oh so delicious Hummingbird cake recipe, and that simple act alone pretty much binds me to turning one out this year.  I can’t disappoint her with “oh well, I decided not to make it.” She’s always so excited whenever I call to ask for a recipe that I refuse to let her down. I HAVE to tell her how wonderful it turned out, right? So it’d better, or else I’m sure hubby might accidentally let it slip to her that either I didn’t make it or it turned out atrociously.

Even so, naturally, I want to add something different to make it my own. Sort of.  So I went online to get a few ideas. I came across two that I like: 1. Paula Dean’s version looks super yummy.  Plus the video of Paula and son Jaime whipping up this southern layered favorite is quite comical.  I just had to share it. 2.  I found a version that is pretty close to my mother-n-law’s.

I still haven’t decided what twist I’m going to add if any to my first Hummingbird Cake ever, but I’m posting what I found below courtesy of foodnetwork.com.

Do you have a better Hummingbird Cake recipe? Post it on our facebook page or tag @etudelife on Pinterest or Twitter.

Paula Dean’s Version

Although in the video they don’t quite stick to the written recipe, I’ve posted it below.

Ingredients
Nonstick baking spray
2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup buttermilk
1 1/2 cups mashed ripe banana (about 4 medium)
One 8-ounce can crushed pineapple
Frosting, recipe follows
Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
Frosting:
2 sticks (1 cup) butter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Frosting:
Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly beat in the lemon juice and vanilla.

Recipe courtesy Paula Deen

Read more at: http://www.foodnetwork.com/recipes/paula-deen/hummingbird-cake-recipe.html?oc=linkback

Food Network’s Version