Thanks to Mrs. L.H. Wiggins of Greensboro, North Carolina, this pineapple-banana-spice cake with cream cheese frosting became one of our most requested recipes. It first appeared in Southern Living magazine in 1978, and we still stand by Mrs. Wiggins' original, indulgent, delicious creation. Although Mrs. Wiggins was the first person to introduce us to this now iconic cake, it has a Jamaican origin where it is called a Doctor Bird Cake.
The cooking process for our Hummingbird Cake is relatively simple. Start by preheating the oven to 350 degrees. Whisk together flour, sugar, salt, baking soda, and ground cinnamon in a large bowl. Add eggs and oil, stirring just until the dry ingredients are moistened. Stir in the vanilla, crushed pineapple, bananas, and one cup of toasted pecans. Divvy the batter up between three well-greased (with shortening) and floured round cake pans. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in their pans on wire racks for 10 minutes. Once the cakes are removed from their pans, allow them to cool completely on wire racks for about an hour.
To begin assembling the cake, place one layer on a serving platter. Spread a cup of cream cheese frosting over the layer. Top with a second layer, spread frosting, then top with the third layer. Spread the remaining cream cheese frosting over the top and sides of the cake until it is completely covered. Sprinkle the top of the cake with the remaining cup of toasted pecans.
There is more than one way to get Hummingbird Cake flavor—check out our collection of Hummingbird Recipes. From pancakes to carrot cake, there is something here for everyone.