Hummingbird Cake

Total Time:
1 hr 45 min
Prep:
40 min
Inactive:
30 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Nonstick baking spray
  • 2 sticks (1 cup) butter, softened
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/3 cup buttermilk
  • 1 1/2 cups mashed ripe banana (about 4 medium)
  • One 8-ounce can crushed pineapple
  • Frosting, recipe follows
  • Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
  • Frosting:
  • 2 sticks (1 cup) butter, softened
  • Two 8-ounce packages cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
Directions

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.


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4.8 15
Do you drain the pineapple?  item not reviewed by moderator and published
Do you use salted or unsalted butter?  item not reviewed by moderator and published
its a very good cake and super easy to make item not reviewed by moderator and published
It's so nice item not reviewed by moderator and published
This cake is delicious. My second homemade cake ever! May be easy for experienced baker although I wouldn't say I'm totally inexperienced. This cake was not easy for me. Expensive to make, quite a bit of prep and a lot of steps to follow. The finished product was beautiful and delicious, but I won't be making this one again. item not reviewed by moderator and published
it was Just awesome!! item not reviewed by moderator and published
I substituted 1C light brown sugar for 1C of the white sugar. I also roasted the bananas before using. Added 3/4 cup chopped pecans to the batter and coated the finished cake with chopped pecans. Delicious cake! item not reviewed by moderator and published
I read somewhere that Hummingbird cake was a traditional dessert for Easter in the South. Made it for Easter using Paula's exact recipe...Yummo!! Loved by all and all gone! item not reviewed by moderator and published
I made this cake for a family reunion Sat. and it was gone very quickly. Everyone was amazed and bragging how good it was and I have to agree with them (I did managed to get a small piece to try..lol). So easy to make, however I think the next time I make it I will cut the Lemon juice in the frosting down to 3/4 cup instead of a cup to have a little more texture. Ty for sharing the recipe! item not reviewed by moderator and published
It was my boss's birthday and she asked for a hummingbird cake. I had never made one and so I found my way to Paula Deen. This is the most awesome cake in the world. Everyone, including my boss, loved it. Once again, thank you Paula!! item not reviewed by moderator and published
Saw it on TV. Walked to the market to get the ingredients. LOVED IT!!!!!!!!!!!!!!! The only thing I did differently was put the extra pineapples from the can in between the icing layers. AWESOME!!!!!!!! item not reviewed by moderator and published
Its sooo heavy/dense is it supposed to be???? It looked so soft and fluffy on the t.v. item not reviewed by moderator and published
This is the best hummingbird cake recipe ever! I would not change a single thing. If you want less fat, eat a smaller slice! item not reviewed by moderator and published
Great recipe and the video of paula and her son makeing the cake is as good as the cake.love you Paula and the boys too. and of course Mike. By the way bd1004-you might want to use margarine for the butter-hard only like blue bonnet or imperial-any way that you make it it will be your creation! item not reviewed by moderator and published
I saw Paula make this cake and thought I would try it for Sunday dinner with the family. It is really moist and delicious, and I made it just the way it is written. The cake is quite heavy and rich, so you do not need a large slice. Next time I make it I am going to take out some or all of the fat in the cake part by using applesauce and more buttermilk instead of butter. And, for the frosting I will lower the amount of butter by at least a 1/2 stick and use low fat cream cheese. item not reviewed by moderator and published
unsalted<br /> item not reviewed by moderator and published
I thought it said 1 tablespoon lemon juice for frosting.....1 cup seems way too much. item not reviewed by moderator and published
Yes 1 TB spoon of lemon juice!!! item not reviewed by moderator and published

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Hummingbird Cake

Recipe courtesy of Food Network Kitchen