Cake Pans

This is a Southern classic church lady potluck cake! This is a version of a Southern Hummingbird Cake filled with coconut, pecans, and pineapple. I can't even count how many times I have had this cake at church potlucks, anniversaries, and gathering. Nobody will be able to tell that this cake isn't make from scratch. Even my own mama couldn't tell! Cake Pans: https://amzn.to/4dMiiiR Thermometer: https://amzn.to/4mS4hnZ Icing Spatula: https://amzn.to/4mBJvbU Kitchen Aid mixer: https://amzn.to/4mLwv3A Ingredients 2 butter cake mixes ( you can also use yellow cake) 2/3 cup melted butter (11 tbsp) 2 cups sour cream 7 eggs 1/2 tsp cinnamon 1/2 tsp nutmeg 20 oz crushed pineapple ( drained well. Add 1/2 cup of the juice and 1 cup of the drained pineapple to the cake. Reserve the rest for frosting) 2 tsp vanilla extract 1/2 cup sugar 1/4 tsp butter extract 8 oz shredded coconut 2 cups chopped pecans Frosting 2 oz blocks cold cream cheese jello cheesecake or vanilla pudding mix 2 cups cold heavy cream 3 cups powdered sugar 1 tsp vanilla extract Cook time will vary depending on the size of the cake pan. DO NOT over bake! Over baking causes dry cake. Use the back of the cake box timing as a guide. This video is inspired by @mamaTspeaks Church Lady cake recipe. I made the recipe my own and loved the results! business inquires: writecamirraskitchen@gmail.com This description contain affiliate links, where I earn a small commission at no cost to you.