INGREDIENTS
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1 Bag of WE Made Hummingbird Cake mix
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6 oz. vegetable oil
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4 eggs
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8 oz. sour cream
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3 oz. granulated sugar
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8 oz. light brown sugar
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1 tbsp cinnamon
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4 oz. diced pecans, toasted
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10 oz. confectioners sugar
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1 tsp. vanilla
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1 oz. lukewarm water with a tiny pinch of salt
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4 oz. honey
DIRECTIONS
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Place cake mix, oil, sour cream, granulated sugar, and eggs in a medium bowl and whisk or beat by hand until smooth.
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Blend brown sugar, pecans, and cinnamon together and set aside.
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Pour half of the batter into a 9-inch by 13-inch nonstick cake pan that has been sprayed with pan release spray.
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Sprinkle half of the brown sugar, pecan, cinnamon mixture over the batter but it does not have to be perfect.
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Pour remaining batter on top of sugar mixture but does not have to be perfectly level.
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Then sprinkle remaining brown sugar mixture on top.
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Bake in low fan convection oven at 325 F about 35 minutes or until center is set and a toothpick comes out moist but clean.
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While the cake is baking, mix the confectioners sugar, vanilla, salt, water, and honey until blended and creamy.
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Cool for about 20 minutes and then pour glaze over warm cake drizzling to coat entire top.
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Allow to cool completely before cutting.
Recipe courtesy of Pelham High School Culinary Arts, participants in The Great Birmingham Bake-Off 2023.