Hummingbird Cake by Paula Deen

Name: Hummingbird Cake by Paula Deen
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 3 cups self-rising flour; 2 cups granulated sugar; 3/4 cup vegetable oil; 1/2 cup finely chopped pecans; 2 very ripe large bananas, mashed; 1 (8 ounce) can crushed pineapple, with juice; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 4 large eggs, beaten; 1 (1 lb) box confectioners' sugar; 1 (8 ounce) package cream cheese, at room temperature; 6 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 tablespoon milk (or more); 1/2 cup finely chopped pecans (for garnish)

Submitted by Punky Julster

"From Paula Deen Celebrates!"

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photo by Tammy Armijo

Ready In:: 1hr
Ingredients:: 15
Serves:: 12

ingredients

FOR THE CAKE
3 cups self-rising flour
2 cups granulated sugar
³⁄₄ cup vegetable oil
¹⁄₂ cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8 ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
FOR THE ICING
1 (1 lb) box confectioners' sugar
1 (8 ounce) package cream cheese, at room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (or more)
¹⁄₂ cup finely chopped pecans (for garnish)

directions

TO MAKE THE CAKE:
Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
TO MAKE THE ICING:
Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

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Reviews

I couldn't care less if this is or isn't a Paula Dean recipe. Every Hummingbird cake recipe I've ever seen uses oil, not butter. It's totally beyond me how anyone could follow this recipe and have it turn out dry.

Vicki C.
This is not Paula Deens recipe! The lack of butter tipped me off so I looked it up on her website http://www.pauladeen.com/recipes/recipe_view/hummingbird_cake/. It is sooooooo good. And super moist even after being in the fridge.

neveah_tnes23
This certainly IS a Paula Deen recipe. It is in her cookbook Paula Deen Celebrates and she also made it on an episode of her food network show over a decade ago. I believe she said at the time that it was sent to her by a fan or friend. So it didn’t originate with her but it is a more traditional hummingbird cake recipe WITHOUT her interesting addition of a full pound of butter. If you can’t make a moist cake with this then honey the problem is not the recipe.

K M.6355
This is NOT Paula Deen's recipe! It is frustrating that this is the one that pops up on a google search and is incorrectly (illegally?) labeled as Paula Deens'! Do not make this one. Look for the actual Food Network recipe. http://www.pauladeen.com/recipes/recipe_view/hummingbird_cake

Kate W.
UNFORTUNATELY...This IS Paula Deens recipe! She published it in a calendar a few years ago....IT'S AFUL. Very dry. The real recipe starts out..."cream butter and suagar until creamy......." dead give away.

Cindy B.