21st Birthday Cake

I love having a good cake on my birthday. For the past two years, I have made my birthday cake. I know it's odd, but I like to make sure my gluten free cake looks pretty! My mom would definitely make my cake, but I enjoy doing it on my own. (She searched and searched trying to find someone to make me a pretty gluten free cake, but she didn't have any luck.) No worries though, I love homemade cakes and we all know, I LOVE baking. For this birthday, I was considering either a rum cake, a pina colada cake, or a hummingbird cake. My mom recently made gluten-filled hummingbird cake for her co-workers and I've been craving it since! I ended up going with a hummingbird cake and it was so great! It's quite easy too! After a crazy week, I needed a easy half homemade, half cake mix cake! I doubled this recipe to serve more people; however, this should serve about 8-12 people. This recipe reminds me of my mothers. It's moist, sweet, and fill with fruit.

Not the best picture, but I used two cake mixes
and created three layers. 

Ingredients:

Pam

pinch of gluten free flour

8 oz. crushed pineapple

2 ripe large-sized bananas, mashed (one heaping cup)

15 oz. gluten free cake mix (yellow or vanilla)

1/2 cup coconut oil or vegetable oil

3 eggs

1 teaspoon ground cinnamon

1 package of cream cheese, softened

3/4 stick butter, softened

3 cups of powdered sugar

chopped pecans (to garnish)

Directions for making cake: 

1. Preheat oven to 350 degrees. Mist two round cake pans with pam, then dust with flour. Set aside. 
2. Drain pineapples and place it into a large mixing bowl. After mashing the bananas, spoon them into the mixing bowl. Mix in the cake mix, oil, eggs, and cinnamon. Using an electric mixer, mix the ingredients until well blended. 
3. Pour the cake mixes evenly into each of the cake pans. Bake about 20 minutes, or until the center comes out clean when sticking a toothpick in it. 
4. Let the cake cool for about 10 minutes before transferring it onto a cooling rack. To transfer it, use a knife to loosen the cake around the corners. Carefully flip the pan onto a cooling rack, then flip it again so the flat side is laying on the cooling rack (You don't want it to crack).
5. Let the cakes cool for about 30 minutes before adding the icing! 
6. To make the cream cheese icing, drop the cream cheese and butter into a mixing bowl. Mix until well blended. Slowly add in the powdered sugar. Once it is all blended, your cake is ready to be layered! 
7. Place the first layer of cake onto a cake plate. Add a layer of icing. Place the second layer of cake on top of the icing. Ice the top and edges of the cake (I used a butter knife to smooth out the icing).
8. Top with pecans. 
9. Slice and enjoy!

At your next party, make this! You won't regret it. It's so good! 

xoxo,

Jade