Paula Deen Hummingbird Cake

     I still think this is one of the best cakes I’ve ever eaten.  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.


9 Responses to “Paula Deen Hummingbird Cake”

  1. waistloss Says:

    If Paula Deen did it, it must be good!

    This is bigmista from the Brethren

  2. Dot Stewart Says:

    I have 3 recipes for this cake, Martha’s, Paula’s and one from my mother which is called, Italian Cream Cake. I once won a cake baking contest (local) with the Italian Cream Cake.

  3. Dot Stewart Says:

    I also think this is the best cake for birthdays or special occasions.

  4. Karie Shuster Says:

    Paula this is one of the best cakes I have ever made everyone just love it. and my family can not get enough of it. thank you so much for the recipe. thank you so much i saw you make this cake on martha

  5. Wertley Says:

    I have made this cake a few times and it is very good and easy to make.

  6. mary Says:

    is it okay to use all purpose flour instead of the self rising???

  7. thillin Says:

    If you use all porpuse flour, the cake will be too dense. We made that mistake and had to start over.

  8. Lori Says:

    do you drain the can of pineapple?

  9. thillin Says:

    No need to drain. Just open and add it in.

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