Hummingbird Cupcakes for My Girl Paula

Years ago I lost my copy of The Lady & Sons, Too! at the grocery store. It was a much-loved copy complete with food stains, dog-ears, and hand-written notes. I left it in the grocery cart during checkout and apparently someone else took it home. When I discovered there was a blogging group called My Girl Paula, I knew it was time to join and repurchase the book. I am so excited to say that I was able to purchase a copy of the book for just $.79 from Amazon! The book and shipping were only $4.29 and I couldn't have been any happier!

Last week, we made basil grilled chicken, which was fabulous, and a total keeper! This week, we are making Paula's Hummingbird Cake, which I made into cupcakes! If you've never had Hummingbird Cake before, then you are seriously missing out! These cupcakes were delicious! The cake is full of chopped pecans, mashed banana, and crushed pineapple. Add the cream cheese frosting and you are in heaven! My husband gave these his top rating, along with my in-law's, and all the girlies at work!! Thanks Paula!

Hummingbird Cake- adapted from Paula Deen's The Lady & Sons, Too!

Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 eggs, beaten
3/4 cup vegetable oil
1-3/4 cup mashed bananas
One 8-oz. can crushed pineapple, with juice
1 cup chopped pecans
1-1/2 tsps. vanilla extract

Frosting:
One 8-oz. package cream cheese, at room temp
1/2 cup (1 stick) butter, at room temp
1 pound confectioners' sugar, sifted
1 tsp. vanilla extract
1/2 cup chopped pecans

Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans (For cupcakes use cupcake/muffin liners or grease and flour cupcake pans) For the cake, in a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened. Do not beat. Stir in the banana, the pineapple and its juice, the pecans, and the vanilla.
Divide the batter among the prepared pans and bake for 23-28 minutes, or until wooden pick inserted in the center comes out clean. (For cupcakes, this recipe made 24 cupcakes which were baked for 25- 30 minutes). Cool the cake layers in the pans for 10 minutes, then turn them out onto a rack to cool completely.

While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake.

Head on over to My Girl Paula to see how others enjoyed this cake. Next Monday, we will be making Paula's Black Bean Dip!