Signature Sampler Recipe
A trifecta of signature desserts! Indulge with a petite portion of our Hummingbird Cake, Chocolate Pecan Pie and Shine Cake with a scoop of vanilla bean ice cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hummingbird Cake
Chocolate Pecan Pie
Shine Cake
Vanilla Bean Ice Cream
Method
Hummingbird Cake
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients and mix until just combined. Fold in the chopped pecans.
- 5
Bake the Cake
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Chocolate Pecan Pie
- 7
Prepare the Oven
Preheat your oven to 350°F (175°C).
- 8
Melt Chocolate
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth.
- 9
Mix Filling
In a large mixing bowl, combine the melted chocolate, corn syrup, brown sugar, eggs, vanilla, and salt. Mix until well blended.
- 10
Add Pecans
Stir in the chopped pecans until evenly distributed.
- 11
Fill Pie Crust
Pour the filling into the prepared pie crust and spread evenly.
- 12
Bake the Pie
Bake in the preheated oven for 50-60 minutes or until the filling is set.
- 13
Cool the Pie
Allow the pie to cool before serving.
Shine Cake
- 14
Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 15
Mix Dry Ingredients
In a bowl, whisk together the flour, sugar, baking powder, and salt.
- 16
- 17
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 18
Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 19
Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- 20
Plate the Desserts
Slice the Hummingbird Cake and Shine Cake into petite portions. Serve each slice alongside a piece of Chocolate Pecan Pie.
- 21
Add Ice Cream
Top each serving with a scoop of vanilla bean ice cream.
