6 Ways with Hummingbird 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.

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

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.

• Recipe: Mile-High White Chocolate 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

Recipe: Hummingbird Pancakes

This showstopping stack has the same flavor profile as the original Hummingbird Cake recipe, and the cream cheese frosting is transformed into a lip-smacking Cream Cheese Anglaise to drizzle on top.

Watch: Hummingbird Pancakes

Recipe: 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.