Hummingbird Cake by Paula Deen
Indulge in the classic Southern charm of Hummingbird Cake by Paula Deen—a moist, flavorful dessert that's a true showstopper. This iconic recipe combines the tropical sweetness of crushed pineapple and ripe bananas with the warm, spiced notes of cinnamon, creating a cake that's irresistibly tender with every bite. Chopped pecans add a delightful crunch, while the rich cream cheese frosting ties it all together in luscious perfection. Perfect for special occasions or whenever you're craving an elegant homemade treat, this three-layer masterpiece is as easy to assemble as it is impressive to serve. Garnish with more pecans for a beautiful finishing touch, and let this timeless confection be the centerpiece of your next celebration!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple in juice (undrained)
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Whisk together to evenly distribute the ingredients.
In another large bowl, whisk together the eggs, vegetable oil, and vanilla extract until well blended.
Stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix.
Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans until evenly distributed in the batter.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cakes to wire racks to cool completely.
While the cakes are cooling, make the cream cheese frosting. In a large mixing bowl, use an electric mixer to beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated. Then add the vanilla extract and mix until smooth.
Once the cakes are completely cooled, layer and frost them. Place one cake layer on a serving plate, spread an even layer of frosting on top, then repeat with the second and third layers. Spread frosting around the sides of the cake as well.
If desired, sprinkle chopped pecans on top for decoration.
Slice and serve. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 78.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
