This week's recipe has a bit of a story behind it... so here we go!
I went to a very small college - only about 1000 students. Only a few of those students majored in math education, myself included, so let's just say I took the majority of my classes with the same six or so people and the same professor. Fortunately, I loved the professor and got along great with my fellow math education majors. One of the other math ed majors, Alissa, and I were also on the track/cross country teams together, so we were pretty close friends.
My college was located in a super small town, full of down-home friendly people. One time, our math professor invited all his students over to his house to learn cake decorating from his mom. (His mom also happened to be the campus gardener. She could always be seen around campus planting flowers here and there, along with her two little Yorkshire Terriers. So cute.) Anyway, many
people were invited to learn to decorate cakes, but guess who were the only ones who showed up? Yes... myself & Alissa. Let's just say we got a lot of one-on-one instruction from this sweet lil' old lady. All was going well, but when it was time to learn how to make buttercream roses, we didn't do such a great job. And she wasn't afraid to let us know! I know I'll never be able to decorate a cake again without thinking of sweet Ella Peters.
So what does this story have to do with Hawaiian Wedding Cake
? The recipe comes from Ella Peters herself! It's a moist banana-pineapple cake, topped with cream cheese frosting. The cake comes together all in one bowl, which makes it perfect when you're in a time crunch or just don't feel like doing dishes. (And who does?)
Let's get baking!
Start by mixing up the batter. Flour, sugar, eggs, baking soda, salt, mashed banana, and crushed pineapple with juice. Add chopped pecans if you're a nut person. (I am definitely
a nut person.)
Then it's ready to bake! Into a 350*F oven for 40-45 minutes until a toothpick comes out clean.
While it's cooling, whip up the cream cheese frosting. Cream cheese, butter, powdered sugar, vanilla, and a bit of whipping cream, whipped together until it's light and fluffy.
Once the cake's cool, frost away!
I got a lil' fancy with my piping bag, but it tastes just as good if you spread it with a spatula. Promise!
[caption id="attachment_504" align="aligncenter" width="553" caption="Just look at those chunks of pineapple! Yum!"]
I'm thinking this might just be the perfect dessert for Easter next Sunday! Happy baking!
Hawaiian Wedding Cake
- For cake
- 2¼ cups flour
- 2 cups sugar
- 3 eggs
- dash salt
- 2 tsp. baking soda
- 1 large smashed banana
- 20-oz. can crushed pineapple with juice
- 1 cup chopped pecans, optional
- For cream cheese frosting
- 8-oz. cream cheese, softened
- ¼ cup butter, softened
- ½ tsp. vanilla extract
- 4 cups powdered sugar
- 2 to 4 tbsp. heavy whipping cream (or milk)
Combine all cake ingredients in a bowl; mix by hand. Pour into a greased & floured 13x9-inch pan. Bake at 350*F about 40-50 minutes until spongy. (It should bounce back when pressed.) Let cool.
For frosting, beat together cream cheese, butter, and vanilla until well-blended. Gradually add powdered sugar and beat until completely incorporated. Add whipping cream until you reach the desired consistency; beat on high until light and fluffy.
Frost cooled cake with cream cheese frosting. Store in refrigerator.