Hummingbird Cake by Paula Deen

Total Time
Prep 30 mins
Cook 30 mins

From Paula Deen Celebrates!

Ingredients Nutrition


  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.
  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.
Most Helpful

UNFORTUNATELY...This IS Paula Deens recipe! She published it in a calendar a few years ago....IT'S AFUL. Very dry. The real recipe starts out..."cream butter and suagar until creamy......." dead give away.

Cindy B. November 10, 2014

This is not Paula Deens recipe! The lack of butter tipped me off so I looked it up on her website It is sooooooo good. And super moist even after being in the fridge.

neveah_tnes23 June 02, 2014

I have always adored Paula's recipes unfortunately not this one. I followed it to the Tea and it came out dry. I have made other hummingbird cakes and will go back to another this one just didn't do it for us. I was disappointed :(

floridananaka= July 14, 2013