Hummingbird Cake

hummingbird cake

In the South, Hummingbird Cake is kind of a legend. Created by Mrs. L.H. Wiggins of Greensboro, N.C., Southern Living magazine featured this delicious cake with the great name in its February 1978 issue. Sixteen years later, it’s still creating a buzz. Try it on a Sunday afternoon or bring it to your next family gathering.



  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups canola oil
  • 3 eggs
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 cups mashed bananas
  • 1 cup chopped black walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 pound butter, softened
  • 1 pound confectioners’ sugar
  • 1 teaspoon vanilla extract



  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Sift together the flour, sugar, baking soda and salt. Set aside.
  • In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
  • Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
  • Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

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