Paula Deen Hummingbird Cake

Paula Deen hummingbird cake is a moist three-layer banana pineapple cake with cinnamon and a tangy cream cheese frosting that comes together in 1 hour. It's an easy Southern layer cake for the holiday table, church supper or Sunday dinner, and it's also a great potluck dessert.

Slam each filled pan against the counter before it goes in the oven, because that knocks out the air bubbles trapped in the thick batter. Skip it and you get holes and uneven layers that crack when you stack and frost them.

Paula spoons the batter into each pan one scoop at a time, so all three layers bake to the same height. The lemon juice in the cream cheese frosting also cuts the sweetness of all that banana and pineapple.

Paula Deen Hummingbird Cake

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

30

servings

Prep time

30

minutes

Cooking time

30

minutes

Calorieskcal

Mashed banana and crushed pineapple keep the cinnamon-spiced crumb soft and tender, while the cream cheese frosting stays smooth and tangy. Each layer bakes until a pick comes out clean, then cools fully before it gets frosted.

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
  

Directions

• Prep the pans: Preheat the oven to 350°F and spray three 9-inch baking pans with nonstick baking spray. That way the layers slide right out once they cool.
• Cream the butter: Beat 2 sticks of softened butter, 2 cups granulated sugar and 1 tablespoon vanilla at medium speed until fluffy. Then add the 4 eggs one at a time, beating well after each one.
• Mix the batter: Combine the flour, baking soda, cinnamon and salt in a medium bowl. Add it to the butter mixture alternately with the buttermilk, starting and ending with the flour, and beat just until combined each time.
• Add the fruit: Add the mashed bananas and the crushed pineapple to the batter. Beat until they are fully combined.
• Fill the pans: Spoon the batter into the three pans with a measuring cup, one scoop at a time, so each gets an even share. Then slam each pan against the counter to get any air bubbles out of the batter.
• Bake the layers: Bake for 25 to 35 minutes, until a wooden pick inserted in the center comes out clean. Cool the layers in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
• Make the frosting: Beat 2 sticks of softened butter and the cream cheese with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments, then finish with the lemon juice and 1 teaspoon vanilla.
• Frost the cake: Spread some frosting between the layers, then cover the top and sides with the rest. Garnish with coconut and nuts if you like.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why is it called hummingbird cake?

The name is a Southern tradition, and the most common story is that the cake is sweet enough to attract hummingbirds. It first became popular in the South in the 1970s.

Can I make hummingbird cake ahead of time?

Yes, you can bake the layers a day ahead and keep them wrapped at room temperature, then frost the cake the next day. Once it's frosted, keep it in the fridge because of the cream cheese frosting.

How do I store leftover hummingbird cake?

Cover it and keep it in the refrigerator, where it holds for about 3 to 4 days. Let a slice sit out for 20 minutes before serving so the frosting softens and the crumb loosens up.

Do I need to drain the crushed pineapple?

The recipe doesn't say to drain it, so the juice goes in with the fruit and helps keep the cake moist. If you do drain it, the batter will be a little thicker and the cake slightly less tender.

Can I bake this in a 9x13 pan instead of three layers?

A 9x13 pan can work, though you'll lose the layered look and will need to adjust the baking time and watch it closely. Check with a pick until it comes out clean.