Today is Lundi Gras, aka Shrove Monday, the day before Mardi Gras, and as you read this, my family & I are walking about one of the Disney World parks because we are on vacation in the happiest place on earth! We love Disney World, always have, but this is our first visit during Mardi Gras. Schools close for the entire week of Mardi Gras, so we decided to forego the Mardi Gras parades, take advantage of the cooler temps, and go on vacation earlier this year.
In honor of the EPCOT International Flower & Garden Festival, I’m posting my easy peasy recipe for Hummingbird Cake, a quintessential southern cake, sweet, fruity, and so good that it’ll fly off your plate as quickly as a hummingbird.
Hummingbird Cake Printable recipe
1 package pineapple cake mix
1 stick unsalted butter, melted
1-8 oz can crushed pineapple, well drained with juice reserved
1 cup reserved pineapple juice (add water to make 1 cup)
1 1/2 teaspoons ground cinnamon
3 bananas, small dice
1 cup pecans, toasted and finely chopped
1/4 cup maraschino cherries, chopped and well drained
Cream cheese glaze
Preheat the oven to 350 degrees
Butter and flour Bundt pan; set aside.
In a large bowl, combine the cake mix, melted butter, crushed pineapple, eggs, pineapple juice/water mixture, and cinnamon.
Beat until well-mixed.
Gently stir in diced banana, pecans, and cherries.
Pour batter into prepared pan.
Bake at 350 degrees for 55-60 minutes, or until a tester inserted in the center comes out clean.
Allow cake to cool in the pan for 20 – 25 minutes before inverting onto a serving plate.
Cool completely before pouring on cream cheese glaze.
Garnish with additional chopped pecans, if desired.
Cream Cheese Glaze
4 oz cream cheese, softened
1 cup powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla
Beat all ingredients together, add more or less of the milk to reach desired consistency.