Hummingbird Cake Recipe
When the Hummingbird Cake was first submitted to Southern Living in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it’s the taste that really keeps us coming back. There are a few rules for success in this recipe that make it truly stand out. First, vegetable oil is used instead of butter to get the moist, quick-bread-like texture of the layers. The original recipe, as printed below, calls for 1 1/2 cups of oil. Over the years we reprinted the recipe several times and, in keeping with cooking trends of the time, altered the amount of oil and sodium called for in the ingredient list. The quality of the finished product was never altered, however. Second, you need a can of crushed pineapple in its juices (such as Publix Crushed Pineapple in Pineapple Juice), which you will NOT drain. The juices add so much flavor to the cake batter and keeps it incredibly moist. Lastly, always take the time the toast your pecans. It’s a game-changer. Forty years may have passed since we discovered this Southern gem, but we keep making it year after year!