CULINARY WHIRLED / RECIPE

Treat Me Well

Dense yellow cake takes flight with velvety banana and ethereal pineapple. Sweeten it with cream cheese icing and a crumbly worshipping of pecans, and life is like a song.

Edited by Victoria Bradley | Photography by Megan Wylie

Hummingbird Cake

INGREDIENTS:

1 small (3-ounce) banana
1 (8-ounce) can pineapple
1/4 teaspoon cinnamon, ground
1 1/4 teaspoon vanilla extract
7 tablespoons canola oil
7 tablespoons water
1 (18-ounce) box yellow cake mix
3 eggs
1 (4-ounce) stick butter, unsalted
1 (8-ounce) package cream cheese
1 cup powdered sugar
Pecans, chopped, to taste

DIRECTIONS:

1. Purée bananas and pineapple. Mix with eggs, cinnamon, 1/4 teaspoon vanilla, canola oil, and water.
Add cake mix. Whip until smooth.

2. Grease 6 6-ounce ramekins. Fill three quarters, making sure to leave a little room for cake to rise. Bake at 325° for 12 to 15 minutes. Cool.

3. Whip butter, cream cheese, and 1 teaspoon vanilla in mixer on high, about 5 minutes, or until light and creamy. Add powdered sugar, and whip on low.

4. Remove cake from ramekin, and cut horizontally. Layer and top with icing. Garnish with pecans.

Jacksons Restaurant-Rotisserie-Bar
1000 Corporate Drive, Canonsburg. 724.743.5005. 8402 University Blvd., Moon Township. 412.329.1405. experiencejacksons.com.

Chef David Lagon

Chef Jeff Kuhlman II started in the restaurant business 17 years ago working in his stepmother’s Main Street Deli. The Pennsylvania Culinary Institute graduate spent five years on Put-in-Bay Island, Ohio, and in Columbus before returning to Pittsburgh to work at the Grille on Seventh. He’s been at Jacksons Restaurant-Rotisserie-Bar Southpointe for 6 1/2 years.

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