Hummingbird Cake by Paula Deen
photo by Tammy Armijo
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
FOR THE CAKE
- 709.77 ml self-rising flour
- 473.18 ml granulated sugar
- 177.44 ml vegetable oil
- 118.29 ml finely chopped pecans
- 2 very ripe large bananas, mashed
- 226.79 g can crushed pineapple, with juice
- 4.92 ml pure vanilla extract
- 4.92 ml ground cinnamon
- 4 large eggs, beaten
-
FOR THE ICING
- 453.59 g box confectioners' sugar
- 226.79 g package cream cheese, at room temperature
- 88.74 ml butter, softened
- 4.92 ml vanilla extract
- 14.79 ml milk (or more)
- 118.29 ml 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
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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.
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RECIPE SUBMITTED BY
Mimi22
Kingston, Tennessee