Hummingbird Cake By Paula Deen Recipe

Name: Hummingbird Cake By Paula Deen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
TO MAKE THE CAKE:
2
Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
3
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.
4
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.
5
TO MAKE THE ICING:
6
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.
7
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.

1846

kcal

Calories

101

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE, 3 cups self-rising flour, 2 cups granulated sugar, 3/4 cup vegetable oil, and more.

Yes, Hummingbird Cake By Paula Deen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cake By Paula Deen

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