Hummingbird Cake By Paula Deen Recipes

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HUMMINGBIRD CAKE BY PAULA DEEN



Hummingbird Cake by Paula Deen image

Make and share this Hummingbird Cake by Paula Deen recipe from Food.com.

Provided by Punky Julster

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8 ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
1 (1 lb) box confectioners' sugar
1 (8 ounce) package cream cheese, at room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (or more)
1/2 cup finely chopped pecans (for garnish)

Steps:

  • TO MAKE THE CAKE:
  • Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
  • 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.
  • 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.
  • TO MAKE THE ICING:
  • 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.
  • 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.

Nutrition Facts : Calories 741.6, Fat 34.4, SaturatedFat 10.2, Cholesterol 98.3, Sodium 534.2, Carbohydrate 104.2, Fiber 2.5, Sugar 76.6, Protein 7.5

HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 18

Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
  • Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
  • Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
  • Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
  • Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
  • Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
  • Photograh by Stephanie Foley

HUMMINGBIRD CAKE



Hummingbird Cake image

Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 17

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
1 pound (1 box) confectioners' sugar
8 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
  • Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
  • Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
  • Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
  • Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

PAULA DEEN'S HUMMINGBIRD CAKE RECIPE - (3.8/5)



Paula Deen's Hummingbird Cake Recipe - (3.8/5) image

Provided by Neenee

Number Of Ingredients 17

FOR THE CAKE:
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
FOR THE ICING:
1 (1 pound) box confectioners' sugar
1 (8 ounce) package cream cheese, at room temperature
6 tablespoons (3/4 stick) butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or more, if needed
1/2 cup finely chopped pecans (for garnish)

Steps:

  • TO MAKE THE CAKE: Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans. 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. 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. TO MAKE THE ICING: Mix the sugar, cream cheese, butter, vanilla and 1 tablespoon milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency. 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.

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