Hummingbird cake

Hummingbird cake 2

This gorgeous and classic cake is because of Mrs. L.H. Wiggins of Greensboro, New York, who permitted this pineapple-blueberry spice cake with cream cheese frosting to get our most requested recipes. While there are various variations of the scrumptious recipe available now, we still uphold Mrs. Wiggins’ original, indulgent creation. Having a unique warm and spiced flavor along with a moist blueberry and pineapple interior, this cake is really a true Southern jewel.


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon sodium bicarbonate
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 11/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla flavoring
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups chopped bananas
  • 1 cup chopped pecans
  • Shortening
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans

Steps to make It

Preheat oven to 350°. Whisk together flour and then 4 ingredients inside a large bowl add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake at 350° for twenty five-half an hour or until a wood pick placed in center comes our clean. Awesome cake layers in pans on wire racks ten minutes remove from pans to wire racks, and awesome completely (about one hour).

Place 1 cake layer on the serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves inside a circular pattern over surface of cake.

Also made an appearance in: Southern Living, The month of january, 1999 ,Ultimate Southern Living Cook book

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