I try to feature quick and easy, yet healthy and delicious recipes for you all every Sunday.
Let me come clean by stating that this recipe is not necessarily quick or easy, it is sure as sin not very healthy, but good heavens it is freaking delicious! (Sometimes you have to live a little!)
Being a transplant, from the Midwest to the South, I had never really heard of Hummingbird cake until I moved to Charleston, SC. Suddenly I started seeing it on restaurant menus everywhere and I fell in LOVE at first bite! When my parents stalked me down here a few years later my mother developed the same love for Hummingbird Cake and luckily one day found this recipe in the local paper.
She baked it, I tried it, and were both officially hooked.
If you are a fan of carrot cake or spice cake or cakes along those lines – walk run to the kitchen and make this now!
So when my family came into town for spring break we decided to make my birthday cake a few days early so we could share it with them. It seemed like the perfect idea since my nephew loves to cook (or spoon as he calls it) and I was looking forward to having him help me blow out my candles. Of course I instantly requested this Hummingbird Cake. We have always made it as a fancy three layer cake, exactly like the recipe says, but this time we decided to make cupcakes instead. (Easier to store, save, or transport to others.) We baked the cake mix and made the frosting exactly the same, but we just put it into 24 cupcake tins instead. Then to fancy up the cupcakes a bit we sliced them in half horizontally and added an extra layer of frosting. Yum!
Being the helpful aunt I am, I taught Jackson the most important part of baking – how to lick the bowl, spoon, and spatula after you’re done! (That’s always been my favorite part.)