A Gift from the South Hummingbird Cake

I recently discovered this wonderful cake while visiting Charleston.  It was one of the most flavorful, moist cakes I’ve ever tasted.  So, of course I had to try making it myself, it did not disappoint!   I found several versions of the recipe, Paula Deen’s was my favorite. (She is  a southern belle, after all).

Paula Deen Hummingbird Cake

By thillin

.  This is from her book Paula Deen Celebrates!

3 Cups self-rising flour

2 Cups granulated sugar

3/4 Cup vegetable oil

1/2 cup chopped pecans

2 very ripe large bananas – mashed

1 can (8oz) crushed pineapple

1 tsp vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten


1 pound box confectioners’ sugar

8oz package cream cheese- room temp

6 tbs butter, softened

1 tsp vanilla extract

1 tbs milk, more if needed

1/2 cup finely chopped pecans

Preheat oven to 325*

Grease and flour three 8 inch round cake pans.  In a large bowl, combine flour, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs.  Stir well until smooth.

Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back.  Let cool in pans for 10 min.  Then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer.  Mix until smooth.  If needed add more milk, 1 tsp at a time for proper spreading consistency.  Ice between each layer and on the top and sides.  Sprinkle the top with pecans.  Keep refrigerated.


Published in: on MarchUTCbWed, 03 Mar 2010 13:30:36 +0000000000Wed, 03 Mar 2010 13:30:36 +0000pmWed, 03 Mar 2010 13:30:36 +000010 9, 2008 at 2:20 p03  Comments (1)  

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One CommentLeave a comment

  1. This article show a good wedding cake. This is good i really like it.

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