6 Ways with Hummingbird Cake
Hummingbird Bundt Cake
Recipe: Hummingbird Bundt Cake
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.
The Original Hummingbird Cake Recipe
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.
- Recipe: Hummingbird Cake
Mile-High White Chocolate Hummingbird Cake
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.
Lightened Hummingbird Cake
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.
- Recipe: Lightened Hummingbird Cake
35th Anniversary Hummingbird Cake
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.