Hummingbird Cake
Paula Deen shares her recipe for hummingbird cake.
Hummingbird Cake
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The Martha Stewart Show, November 2006
- Yield Serves 12
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Ingredients
For the cake
- Nonstick vegetable spray
- All-purpose flour, for pans
- 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 frosting
- 1 pound (1 box) confectioners' sugar
- 8 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk, or more if needed
- 1/2 cup finely chopped pecans
Directions
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Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
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Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
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Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
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Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
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Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
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Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
Excellent cake. So easy to make and very delicious. The recipe clearly calls for self-rising flour, so if you follow the recipe, will get great results. Your guests will love it!!!!
Very disappointed. Just made this for Easter, they forgot to list baking soda - cake didn'traise. Costly and timely mistake.
So good!!!!!!! Followed the recipe exactly and it came out perfect! Everyone loved it at Thanksgiving!
I LOVE this recipe! It's a definite keeper! This cake is so moist and flavorful and it was a big hit at our family gathering. I had lots of requests for the recipe.
I've made this cake into cupcakes on several occasions, and someone has ALWAYS asked me for the recipe. Give this recipe a chance - you won't be disappointed!
This cake tastes beautiful. I love it!
oh my gosh! this is so good.. it tastes better the second day!!!
What an amazing cake. Today, I am adding freshly shaved carrots, coconut, and raisins to the recipe for a variation that my grandmother passed down to me. The frosting is wonderful. I am using the frosting recipe for two different cakes today, one being the hummingbird and the other for a red velvet cake.
I HAVE ALWAYS MADE IT IN AN ANGEL FOOD PAN. SO MUCH EASIER AND IT IS TRULY DELICIOUS.
I HAVE ALWAYS MADE IT IN AN ANGEL FOOD PAN. SO MUCH EASIER AND IT IS TRULY DELICIOUS.
This cake is delicious. I made it a few months ago for a family get together, and I just had to look it up again to make for a birthday party tomorrow. Yum!
With a kitchenaide mixer, this cake couldn't be easier to make. It was the hit of our church bake sale!