My Dad has never been an emotional person. He’s the kind of guy that doesn’t really express his feelings – you know, the rough, tough exterior kind of thing. I’ve never seen him cry (though my Mom tells me she saw it happen when our beloved family dog, Maggie, died several years ago). I can probably count on one hand the number of times he’s said “I love you.” And that’s okay with me. I know he loves me. We understand each other like that. And honestly, though we might sign it in birthday cards or something, I can’t say that I’ve shared those 3 little words with him often either. But again, I think he knows that I do love him.
The other day, I called to talk to my Mom and Dad answered the phone. We chatted for a few minutes and when we went to say goodbye, I said “love you” in one of those accidental, habitual, that’s-what-I-always-say kind of ways. It was a slip. It shocked me. Honestly, it caught us both off guard. Neither of us knew what to say after that and Mom quickly came on the line. At first I regretted creating the awkwardness. But the more I thought about it, the more proud I became about what had happened, because the truth is… I do love him. I love him for the father he was and is to me, the husband is to my mother, and the “Papa” he is to my little boy. Maybe you should consider one of those accidental “I love yous” today. You never know how it might make you feel…
Hummingbird Cake is one of my wife’s favorite desserts, but it can be challenging and time consuming. Turning this into an easy sheet cake makes it easier to accomplish in a fraction of the time without sacrificing flavor. Y’all enjoy!
Hummingbird Sheet Cake
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup chopped pecans
- 2 bananas, chopped
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Preheat the oven to 350 °F and lightly spray a 9x13-inch pan with nonstick cooking spray.
- Combine dry ingredients, blend well.
- Add eggs and oil, mix well.
- Add vanilla, pineapple, bananas, and nuts. Stir gently to combine.
- Pour into the prepared pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Blend together the butter, cream cheese, and vanilla.
- Slowly add powdered sugar until all is incorporated.
- Top cooled cake with icing.