Coastal Home Blog

From the galley

Hummingbird Cake Recipe

 The first Hummingbird Cake recipe was published by Southern Living magazine in 1978. It  soon became the most requested recipe in the magazine’s history! Impress your holiday guests with this delicious take on the traditional Christmas fruit cake and try a Hummingbird Cake recipe that has been passed down through the generations. 

Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture. 


3 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon allspice
1⅓ cups vegetable oil
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1¾ cups very ripe banana, mashed
2 cups toasted chopped pecans, divided
1 (8-ounce) can crushed pineapple, undrained
1 cup butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

* Add if desired- maraschino cherries


Preheat oven to 350 degrees.

Grease and flour 3 9-inch cake pans.

In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.

Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.

Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.

Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean.

Cool in pans for 10 minutes and then remove to wire racks to cool completely.

To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.

With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.

Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.

If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake. 

Coastal homes all over will be filled with happy guests after they taste this treat of a recipe, Hummingbird Cake or Not Your Mama's Fruit Cake. A coastal holiday recipe you have to try.


Not Your Mama's Fruit Cake 

Chocolate Bacon Peanut Bark


8 strips bacon
16 ounces semisweet chocolate (chunks or chips)
1 cup unsalted peanuts


In a large skillet over medium heat, cook bacon, turning until browned and done, 6 to 8 minutes.

Transfer bacon to a paper towel-lined plate to drain. Chop the bacon finely.

Line a large baking sheet with parchment paper.

Add chocolate to a double boiler. If you don’t have one, fill a pan with a couple of inches of water. Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath.

Once the water begins to boil, add the chocolate chips. Stir continuously with a spatula until smooth and creamy.

Stir in the bacon and peanuts.

Pour onto the prepared baking sheet and spread to 3/8-inch thickness.

Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.

Place bark on a cutting board and cut into pieces — any size or shape you’d like.

Serve at room temperature.

A Christmas treat, this recipe for Chocolate Bacon Peanut Bark will be a favorite. Give as a gift or eat it all yourself, this recipe will be a hit. 


Chocolate Bacon Peanut Bark By: Framed Cooks

Peach Cobbler In A Jar Recipe

There is something about Fall that has me excited to start baking again, especially my families favorite, Peach Cobbler. I have so many childhood memories walking through the doors from school and smelling the deliciousness coming out of my mom’s kitchen. Nothing comforts my soul more than being able to do the same for our boys.

In honor of Fall quickly approaching, I am sharing my Mom’s homemade peach cobbler for this years Autumn Abounds Party with some of my favorite bloggers!


1/2 cup unsalted butter

1 cup all-purpose flour

1 1/2 cups sugar, divided

1/4 brown sugar

1/4 cup juice from fruit or water

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices (or canned)

1 tablespoon lemon juice Ground cinnamon or nutmeg

(This recipe makes approximately 10 jars)


Bring 1/2 cup sugar, 1/4 cup brown sugar, juice from fruit and lemon juice to a boil over high heat, stirring constantly.  

Stir in the peach slices and simmer for about 10 minutes then remove from heat.

Melt the butter and mix in the remaining 1 cup sugar, flour, baking powder, salt and milk, stirring until all dry ingredients are fully moistened.

Spray the mason jars with cooking spray

Place jars in a large casserole pan to keep them stable while cooking

Fill up the jars approximately 3/4 with the peach slices/filling.

Top with 2 tablespoons of batter per jar.

Sprinkle with cinnamon, sugar or nutmeg, 

Bake for approximately 30-35 minutes at 350 degrees or until top is golden and bubbly.

This recipe will also fit perfectly in a 9×12 baking pan cook just cook for approx 45 minutes.

Peach Cobbler In A Jar Recipe

A coastal recipe you have got to try! Bring on the sweets in your coastal kitchen with this peach cobbler in a jar recipe.


Peach Cobbler In A Jar by My Uncommon Slice Of Suburbia

WoW! Sooooooooooo beautiful!
-   3 months ago -
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
-   3 months ago -
This looks good will be making this could use shrimp or salmon
-   4 months ago -
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