I was looking for a dessert to bring to my family’s Easter party and a recipe for Hummingbird Cake graced my computer screen. Bingo! I had to bake this! This three layer cake with cinnamon, pecan, pineapple, bananas, and cream cheese frosting is not to be missed. Every reference to the cake I found stated it’s already been wildly popular for decades, especially in the South.
I love the history of this cake. It goes not only by Hummingbird Cake but also by The Cake that Doesn’t Last, Nothing Left Cake, and Granny’s Best Cake. It’s exact origins remain a mystery.
The general consensus seems to be that the first printed reference to Hummingbird Cake appeared in the 1978 issue of Southern Living magazine submitted by a Mrs. L.H. Wiggins. Southern Living magazine claims it’s their most requested recipe and the cake is cherished all across the South.
According to Food Timeline other evidence shows this cake may have Jamaican roots. The hummingbird is one of Jamaica’s national symbols. The sweetness of the cake is similar to the sweet food sources hummingbirds love.
The manner in which hummingbirds eat is another possible namesake: hummingbirds swarm their food source quickly and disperse. This is the kind of cake that you bring to a party and everyone quickly digs in until there isn’t a crumb left.
Hummingbird Cake is an easy no-fail recipe that will keep your flock humming with happiness. It’s certainly a new classic for my family. I had fun learning about it and making it. Is Hummingbird Cake already prized by your family? I’d love to hear any family history of serving this classic cake!
Sugar Dish Me suggested I submit this cake to Aspiring Bakers #18 Layers of Love (April 2012) hosted by Sam of Sweet Sensations. Check it out!
Hummingbird Cake
Source: Adapted from SouthernLiving.Com
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans, toasted
2 cups chopped bananas
For the Frosting and Topping
1-8 ounce package cream cheese, softened
1/2 cup butter, softened
16 ounce package confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened–don’t overdo it. It will look really thick at this point. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350 degrees F. for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
Prepare the cream cheese frosting. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Spread cream cheese frosting between layers and on top and sides of the cake. Sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Ice Beautiful said:
Sounds great! i will deffinitely bake it for the next gathering of family or friends! Thanks!
Baker on the Rise said:
It’s a large cake so it’s perfect for a group. Enjoy!
Corina said:
I’ve never heard of this cake before but it sounds delicious!
Baker on the Rise said:
I promise that it is! Thanks for stopping by 🙂
girlinafoodfrenzy said:
My first experience of this was with my little sister and cupcakes. She introduced them to me as I’d never tried this before. I love the look of your cake with the fluffy icing & the pecans are placed perfectly so 🙂
Baker on the Rise said:
Thank you. I think this would also make perfect cupcakes!
Cloches & Lavender said:
Looks and sounds great.
Baker on the Rise said:
Thanks!
hollyeatsinfrance said:
Hmmmm…I’m skeptical about the pineapple. It wasn’t too overwhelming or surprising? I’m not sure if I could do pineapple in my cake, maybe on top…
Baker on the Rise said:
I don’t think it jumps out at you. It’s also a large three layer cake and only 8 ounces of small pieces of crushed pineapple. I think it’s just right 🙂
SBaker said:
Hummingbird cake has been on my “to bake” list for awhile now, but have been nervous to try it. It looks great though! It might be coming up for me now that someone else has made it besides a magazine!
Baker on the Rise said:
It’s actually very easy. Not a fussy cake at all!
Paula Kelly-Bourque (@VanillaBeanBake) said:
Easy to see why this is referred to as The Cake That Never Lasts. Wouldn’t last in this house either. Looks delicious.
Baker on the Rise said:
Thanks! I hope you like it.
Chica Andaluza said:
That looks and sounds incredible – and a great photo!
Baker on the Rise said:
Thank you!
Heather @ SugarDish(Me) said:
I’m in the south and I LOVE Hummingbird Cake! Your photo of this cake is gorgeous- you should wander over to Sweet Samsations and submit the photo and link to her Aspiring Bakers Layers of Love in April theme 🙂
http://sweetsamsations.wordpress.com/2012/04/01/layers-of-love/
Baker on the Rise said:
Thanks, sounds like fun. I just submitted it.
jennrag said:
This sounds wonderful – thanks for sharing!
Baker on the Rise said:
I hope you enjoy it 🙂
Daily Dose of Fresh said:
Oh my goodness! I will spend the rest of the year on your blog. Love your recipes, really a great blog. Your family is so lucky, please would you adopt me? lol.
Thanks for stopping by at my blog.
Baker on the Rise said:
Thank you so much, that is great to hear!
mammahannah said:
Looks amazing! It’s officially on my ‘must try’ list 🙂
Baker on the Rise said:
I think that’s where this cake belongs! Enjoy!
delicio8 said:
I was going to suggest you submit it to the Aspiring Bakers layer cake challenge to but I see that you did. This looks and sounds over the top sweet. Love the banana and pineapple too!
Baker on the Rise said:
It is super sweet. Thanks anyway for thinking of my cake for the cake challenge 🙂
The Modern Home Economist said:
Looks so delicious. A classic favourite and yours looks fantastic! Yum
Baker on the Rise said:
Thanks! It was really, really, good 🙂
hooplahicktx said:
I was surprised that many of my older cpworkers had never heard that name for this cake. I was aware of this as a young child, never my favorite (not a nut fan), but when a coworker brought it one day for their birthday, I was quick to explain it to those who never saw or heard of it. It’s been around the East Texas area for so long, I too have never found its origin.
Baker on the Rise said:
I love when a recipe has such a rich history. I suppose you could leave the nuts out if you’d like it better.
canadianspiceoflife said:
My mom made this cake for my birthday a few years ago and I loved it! I love your cake photography too:) I love to bake, but getting the good photos is something I need to work on.
Baker on the Rise said:
Thank you! I have a lot to learn but am slowly figuring out how to take better food pictures.
Debbie's Point of View said:
Thank you for liking my blog! This gave me an opportunity to find your site- great picts and awesome recipes!! I’m adding you to my favorites!
Baker on the Rise said:
Thank you so much 🙂
cutiepiesncupcakes said:
Looks yummy!
princeproductions said:
Very nice indeed!
meditativedishwashing said:
I first heard about this cake in the novel “The Girl Who Chased the Moon” (Sarah Addison Allen), which is a fiction story about a baker in North Carolina. There is a recipe in the book & it sounded so dreamy, I always wanted to try it.
Baker on the Rise said:
I just might have to check that book out! Thanks for sharing 🙂
Shobana said:
Wow! This looks amazing! Bet it tastes as well!
Was wondering if anything can be substituted for the pineapples….our house is not a great fan of pineapples…..apples maybe???
Baker on the Rise said:
I don’t know but you can certainly try. Let me know how it comes out.
Courtney said:
Oh, wow! This looks utterly fantastic – and I’d never heard of it before. How interesting!
Baker on the Rise said:
It was new to me as well. It is fantastic!
Purely.. Kay said:
I can’t believe I’ve never heard of a Hummingbird cake before.. but this looks absolutely moist and decadent. Thanks for sharing this recipe. I can’t wait to try this out 🙂
Baker on the Rise said:
I know, I had never tried it before. I’m glad the cake and I are strangers no more!
oven chaos said:
Looks great! I have baked this cake once for a friend of ours. I vividly remember getting an e-mail later on from him titled: Why my pants don’t fit? 🙂
jingersnaps said:
I’ve been looking for a reason to make a Hummingbird Cake for a long time! Yours looks fantastic.
Baker on the Rise said:
Thank you. It tasted fantastic too. I wish I had a reason to make another right now!
sweetphilosopher said:
That looks really good! i love the idea of putting fruit into cakes it keeps them so moist and scrummy for days – if they last that long which this one doesnt look like it will!
Choc Chip Uru said:
This cake could actually not look more delicious! What a decadent recipe!
Cheers
Choc Chip Uru
Baker on the Rise said:
Thanks for stopping by 🙂
frenchfry36 said:
Sounds divine! And a lovely blog you have here.
ps thanks for the “like”
It's Cookie's Time! said:
Reblogged this on It's Cookie's Time! and commented:
Oh wow! Look at this 😛 the instruction and recipe doesn’t look complex! I think I can try this! Thank You 🙂 I reblogged your post – share it to everyone 😉
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Sweet Carolina Cupcakes said:
Great recipe. We do a similar version that my Grandmother baked for years. I ❤ hummingbird cake.
Mama's Gotta Bake said:
Of all the cakes I’ve baked in my life, I’ve never made a Hummingbird. I will give your recipe a try. Looks lovely and scrumptious!
Amy Pirt said:
Great post: especially loved the history behind the hummingbird cake. I have heard it called passion cake here in the UK.
eatinglikeahorse said:
I knew just from the tags this would be my kind of cake…! Looks fab 🙂
Katie said:
I’ve been looking everywhere for the perfect hummingbird cake recipe and this looks to die for!