Mohamed Shili This delicious Hummingbird Cake, inspired by Paula Deen, is a moist, flavorful dessert perfect for any celebration. Packed with ripe bananas, crushed pineapple, and a hint of cinnamon, it’s layered with a creamy cream cheese frosting. Quick to prepare with common pantry staples, this show-stopping cake is as easy to make as it is to enjoy!
Recipe Ingredients:
- 4 sticks softened and divided butter
- 2 cups granulated sugar
- 1 tablespoon plus 1 teaspoon 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 about 4 medium mashed ripe banana
- 1 (8 oz) can crushed pineapple
- 2 (8 oz) packages softened cream cheese
- 2 cups confectioner’s sugar
- 1 tablespoon lemon juice
How To Make Hummingbird Cake?
- Preheat the oven : Preheat your oven to 180°C / 350°F and prepare three 9-inch (23 cm) round cake tins by greasing them and dusting with flour or spraying with nonstick baking spray.
- Cream butter and sugar : In a large bowl, beat 225g / 2 sticks of butter, 400g / 2 cups granulated sugar, and 15ml / 1 tablespoon vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix dry ingredients : In a separate bowl, sift together 375g / 3 cups all-purpose flour, 5g / 1 teaspoon baking soda, 5g / 1 teaspoon ground cinnamon, and 5g / 1 teaspoon salt.
- Combine wet and dry ingredients : Gradually add the flour mixture to the butter mixture, alternating with 80ml / ⅓ cup buttermilk. Begin and end with the flour mixture, mixing just until combined. Stir in 340g / 1½ cups mashed bananas and 225g / 8 oz crushed pineapple.
- Divide and bake : Evenly distribute the batter among the prepared pans. Gently tap each pan on the counter to release air bubbles. Bake for 25–35 minutes or until a skewer inserted into the center comes out clean. Cool in the tins for 10 minutes before transferring to wire racks to cool completely.
- Make the frosting : Beat 225g / 2 sticks of butter and 450g / 16 oz cream cheese until smooth and creamy. Gradually add 250g / 2 cups icing sugar, beating until fluffy. Stir in 15ml / 1 tablespoon lemon juice and 5ml / 1 teaspoon vanilla extract.
- Assemble the cake : Place one cake layer on a serving plate and spread frosting over the top. Repeat with the remaining layers. Cover the top and sides of the cake with the remaining frosting.
- Garnish and serve : Garnish with shredded coconut and chopped nuts if desired. Chill for 30 minutes before slicing to allow the frosting to set. Enjoy!
Recipe Tips:
- Use ripe bananas : The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots on the peel.
- Don’t overmix the batter : When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of fluffy.
- Room temperature ingredients are key : Let your butter, eggs, and cream cheese come to room temperature before starting. This ensures a smooth batter and frosting.
- Measure flour correctly : Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this packs the flour and makes the cake dry.
- Cool the cake completely before frosting : Frosting a warm cake will cause the frosting to melt and slide off. Be patient and let the cake cool fully for a perfect finish.
How To Store Leftovers?
- Refrigerate: Let the leftover Hummingbird Cake cool to room temperature first. Then, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 5 days.
- Freeze: Allow the cake to cool completely. Wrap each slice or layer tightly in plastic wrap, followed by a layer of foil, and store in a freezer-safe container for up to 3 months.
Nutrition Facts
- Calories: 554
- Total Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 94mg
- Sodium: 308mg
- Potassium: 175mg
- Total Carbohydrate: 68g
- Dietary Fiber: 2g
- Sugars: 49g
- Protein: 5g
Check out More Recipes:
Paula Deen Hummingbird Cake
Description
This delicious Hummingbird Cake, inspired by Paula Deen, is a moist, flavorful dessert perfect for any celebration. Packed with ripe bananas, crushed pineapple, and a hint of cinnamon, it’s layered with a creamy cream cheese frosting. Quick to prepare with common pantry staples, this show-stopping cake is as easy to make as it is to enjoy!
Ingredients
Instructions
- Preheat the oven : Preheat your oven to 180°C / 350°F and prepare three 9-inch (23 cm) round cake tins by greasing them and dusting with flour or spraying with nonstick baking spray.
- Cream butter and sugar : In a large bowl, beat 225g / 2 sticks of butter, 400g / 2 cups granulated sugar, and 15ml / 1 tablespoon vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix dry ingredients : In a separate bowl, sift together 375g / 3 cups all-purpose flour, 5g / 1 teaspoon baking soda, 5g / 1 teaspoon ground cinnamon, and 5g / 1 teaspoon salt.
- Combine wet and dry ingredients : Gradually add the flour mixture to the butter mixture, alternating with 80ml / ⅓ cup buttermilk. Begin and end with the flour mixture, mixing just until combined. Stir in 340g / 1½ cups mashed bananas and 225g / 8 oz crushed pineapple.
- Divide and bake : Evenly distribute the batter among the prepared pans. Gently tap each pan on the counter to release air bubbles. Bake for 25–35 minutes or until a skewer inserted into the center comes out clean. Cool in the tins for 10 minutes before transferring to wire racks to cool completely.
- Make the frosting : Beat 225g / 2 sticks of butter and 450g / 16 oz cream cheese until smooth and creamy. Gradually add 250g / 2 cups icing sugar, beating until fluffy. Stir in 15ml / 1 tablespoon lemon juice and 5ml / 1 teaspoon vanilla extract.
- Assemble the cake : Place one cake layer on a serving plate and spread frosting over the top. Repeat with the remaining layers. Cover the top and sides of the cake with the remaining frosting.
- Garnish and serve : Garnish with shredded coconut and chopped nuts if desired. Chill for 30 minutes before slicing to allow the frosting to set. Enjoy!
Notes
- Use ripe bananas : The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots on the peel.
- Don’t overmix the batter : When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of fluffy.
- Room temperature ingredients are key : Let your butter, eggs, and cream cheese come to room temperature before starting. This ensures a smooth batter and frosting.
- Measure flour correctly : Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this packs the flour and makes the cake dry.
- Cool the cake completely before frosting : Frosting a warm cake will cause the frosting to melt and slide off. Be patient and let the cake cool fully for a perfect finish.
Paula Deen Hummingbird Cake
