 Hey y'all, it's Tammy. With Collard Valley Cooks today, I made the traditional Southern Hummingbird cake, except of course I changed something. I used a whole large can of crushed pineapple and you'll see how when you watch this video. So be delicious y'all. We're gonna taste it. We're ready to do one of the most famous cakes that's the Southern cake and that's the Hummingbird cake. Everybody loves it. We're gonna start with two cups of sugar to add just a little bit more because I didn't have it all the way full. I'm gonna go ahead and add two cups of bananas. So whenever you mix up a cake before you add your flour, look at your recipe and make sure every item has been added. All right, we've got flour, we've got sugar, we've got cinnamon, bacon, soda, salt, three eggs, vegetable oil, vanilla, the pineapple, the bananas and all we need is the pecans. So we are ready to add our dry ingredients. We have the pecans last. Something a little bit different with my Hummingbird cake to make it pretty for Easter and you will see in just one minute what I'm going to do. Make sure you spray them good and coat it really well. You spray these over my sink but when I'm doing a show I like to just have them out here so y'all can see what I'm doing. And since this is a different cake pan, this is the one I'm going to do the top layer with. I'm gonna do the top layer and I'm gonna put in, I'm gonna put in just a little bit of brown sugar and this is a little bit of light and dark mixed together but you don't have to do that. Just use what you've got because you want this to come out and now what we're going to do is we're going to add pecans. Raising this backfires on me and don't work though we just won't put it on the top layer. We'll just put it in the middle of the cake. The special layer we made. All right I'm using three eight inch layers. You're going to bake these at 350 degrees and time them for 30 minutes and check on them after that and you're just going to wait till they come out with the toothpick clean and start pulling away from the sides a little bit then you know it's done. Right they've been in there about three more minutes and now they look. I like to wait till the pan's almost very you know cool to the touch before I flip it. It's our top layer this is how it's looking. You can see it's pulled away from the side so we can flip it out now and I'm hoping crossing my fingers that it's going to be really really pretty. I'm going to zoom y'all in so y'all can see it as I flip it out. Can't see the pecans as good as I thought you'd be able to. I scraped the sugar off of this. Next time I do this I'm just going to put pecans in the bottom of the cake pan. I think that would have been much prettier but you'll let me learn. Okay we are going to use my crusted bottomed cake. I'm going to add some fresh pineapple to the top not fresh pineapple but some more crushed pineapple to the top of it and I'll show you how we're going to do it. Let's go ahead and start out by putting our other layers. They look really pretty. They look delicious. They're nice and golden and I'm putting this on a cake thing so that I can take it off my cake plate and put it in the refrigerator because the hummingbird cake of course has to be refrigerated due to the cream cheese and the icing. I'm going to clean up the bottom of my board. Okay now I'm going to take the pineapple. I had a large thing of pineapple instead of a small thing and so I'm going to take this pineapple and I'm going to put it on the top of my cake. Juicing all. Now I could have put a little pineapple in the cake when I baked it and that would have made it more like a pineapple upside down on the top. So you can do what you want to do. You can do it this way where you're adding it to the top to make it look fresh for Easter. Yummy. Kind of break that up a little bit to make it look better. Don't let it be flat looking. Okay and then I'm just going to sprinkle some pecans on top of it. If you wanted to you could go around the top with a border of cool whip. You know if you want to but I'm not going to. That's all I'm going to do. This will be delicious y'all. We're going to taste it. All right let's cut our cake y'all. Let's see how it looks. It's moist and I haven't refrigerated it yet so keep that in mind. Once it's in the refrigerator for a while it won't be quite as moist. I mean you know it'll be easier to cut because it'll be cold. This is a big piece of cake. You want to see it? That's like having on a plate. Let me just taste it. Y'all that's dreamy. Mmm. That's so good. Yummy. Thanks for watching Colored Valley Cooks where we cook like mama did. Bye y'all. Love ya.