Thursday, September 29, 2011

Mockingbird Cake

No, it's not made out of mockingbirds. It's just so delicious you'll sing and want to mimic it. The Clone has been in the kitchen again, testing recipes for my upcoming Jubilee, Texas series. This is a Texas version of the hummingbird cake.

Here's the recipe:

Mockingbird Cake
1 plain yellow cake mix
1 can (8oz) crushed pineapple undrained
2 medium ripe bananas peeled and mashed
1/2 cup shredded coconut 
1/2 cup vegetable oil
3 large eggs
1 teaspoon almond extract

Preheat oven to 350. Grease and flour two 9 inch cake pans. 
Place cake mix, pineapple with juice, bananas, coconut, water, oil, eggs and almond extract in large bowl. Blend with mixer on low for 1 minute. Increase mixer speed and beat for 2 minutes. Blend until fruit is well incorporated.

Pour batter evenly into pans. Bake until they are golden brown (30-32 min). Cool before frosting.

Buttercream Frosting
1 stick softened butter
3 3/4 cups confectioners' sugar
3 to 4 tablespoons milk
2 teaspoons vanilla extract
1/2 cup toasted pecans

Place butter in large mixing bowl. Blend on low speed until fluffy. Add sugar, milk and vanilla. Blend until light and fluffy. Frost top and sides of cooled cake. Top with toasted pecans.

How about you? Got any autumn recipes to share?


  1. Oh yum! This sounds like a really great Fall-type cake. Who doesn't love those?


  2. Yum!! I may not have fall recipes but I am looking forward to using my oven again. Meatloaf and pot roasts cook so much better in the oven than in the slow cooker. Wouldn't you figure that I just cleaned it last week and now I get to use it again for cooking!

  3. Eileen,
    I totally agree. Cooking in the oven makes food taste so much better. And it makes the kitchen smell great too.