It’s May and Mother’s Day is steadily approaching. I am super excited because May is also my birthday month. Not only do I plan to celebrate my birthday all month long, but I’m also taking my first international trip since COVID. I, of course, am taking all the necessary safety precautions and am fully vaccinated. There are not enough words to describe how much I need this trip. I am headed to the Caribbean for a solo relaxing break from the rest of the world.
A few years ago I had the opportunity to celebrate a previous birthday in Jamaica. It was a wonderful adventure of enjoyment and leisure. I had the opportunity to learn the history and dive into some of the Jamaican culture. Reminiscing on my past Caribbean birthday trip, I came up with the absolute perfect recipe for said occasion.
Hummingbird cake is a delicious tropical flavor filled delight that I first experienced living in the South. After tasting this amazing gem I had to discover its origin and of course how it got its name. Hummingbird cake actually originated in Jamaica and is named after the island’s national bird. In 1968, Jamaica sent the recipe for this cake, along with other recipes in a media press kit to the USA to increase tourism. The recipe soon took off in the South and the rest is history, pun intended.
This delightful cake filled with pineapple, bananas, pecans and cream cheese is only fit for a queen, which is why I decided to make it for Mother’s Day and my birthday celebration. I went a step further and added coconut to my recipe and decorated with Kaleidoscope Sprinkles My Mama’s Biscuits Sprinkle Mix as well, taking it to an even further level of sophistication.
You can find the complete recipe and step by step video below. Believe me you’ll definitely want to make this one for your mother or yourself.
(Makes 24-30 cupcakes or three 9″ cakes)
3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 ½ cups of vegetable oil
2 cups of sugar
3 eggs, room temperature
1 ½ tsp. vanilla extract
1 cup (8 oz.) can crush pineapple, undrained
1 cup chopped pecans
½ cup unsweetened shredded coconut
2 cups chopped bananas
Cream Cheese Frosting:
12 oz. of reduced fat cream cheese
½ cup of butter
3 1/2- 4 cups of confectioners sugar
2 tsp of vanilla extract
Kaleidoscope Sprinkles My Mama’s Biscuits Sprinkle Mix, optional
(Pastel frosting colors from Decopac)
Preheat oven to 350 degrees.
Place cupcake liners in cupcake tins and set aside. In a medium size bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, cream together oil and sugar. Add eggs one at a time to the creamed mixture. Add vanilla extract. Fold in flour mixture. Fold in crushed pineapples, pecans, coconut and bananas. Mix until completely combined.
Using an ice cream scoop place batter into muffin tins. Bake cupcakes for 25-30 minutes or until tester comes out clean. Allow cupcakes to completely cool.
While cake is baking in a large bowl, whisk together cream cheese and butter. Slowly add confectioner’s sugar using hand mixer on low speed until frosting is smooth. Add vanilla extract. Whisk frosting on medium-high speed until vanilla extract combined and frosting is light and fluffy.
Add food color gel (optional).
Frost cupcakes with cream cheese frosting.
Top with My Mama’s Biscuits Sprinkle Mix.
Devour and Enjoy!