Since the Hummingbird Cake recipe originally ran in 1978, it has become the most requested recipe in Southern Living history.
Originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina in our February 1978 issue, this Hummingbird Cake
recipe is known to have won numerous blue ribbons at county fairs.
The first time it ran in the magazine it had 1 1⁄2 cups of oil and double the frosting. We much prefer this version today;
it’s every bit as yummy as the original, higher-fat version.
From pineapple to cream cheese, the same ingredients first featured in the 1978 version of this popular layer cake still shine
in our new version— simplified by baking in a Bundt pan.
Eight layers and a spoon-licking white chocolate-cream cheese frosting make this updated version more spectacular than the
original. But it's easy as can be because of convenience products such as cake mix, instant pudding mix, and canned pineapple.
The Lightened version makes simple substitutions such as using applesauce for some of the oil and light rather than regular
cream cheese. Your whole family will love the sweet pineapple and banana cake topped with delicious Cream Cheese Frosting.
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or
moistness without them.