Hummingbird Cakes are full of so many wonderful flavors. They’re almost a combination of summer and fall, or at least that’s how I see it. On one hand, there’s banana and crushed pineapple, which remind me of tropical summer days. Hummingbird cakes are also flavored with cinnamon and pecans, which remind me of cozy fall evenings.
A Hummingbird Cake first appeared in the February 1978 issues of Southern Living, and it’s their most requested recipe to date. This particular recipe has over 50 five-star ratings and over 60 reviews! I tried it several months ago and was so happy when my kitchen filled with all those scents and flavors.
In addition to being extremely tasty, this cake is also very easy to make. You start by combining all the dry ingredients, like flour, baking soda, and cinnamon, in a bowl. Then you begin gradually adding in the wet ingredients, like eggs, oil, crushed pineapple, bananas, and also the pecans. You don’t even need a mixer for this recipe! You just stir everything together with a wooden spoon. After the cake layers have been baked and cooled, the cake is covered in a silky cream cheese frosting.
This cake is super moist, which is why the recipe calls for you to grease and flour the cake pans. The extra flour around the inside of the pan really helps the cakes flip right out onto a cooling rack.
Watch the video below to learn how to make a Humming Bird Cake. If you haven’t tried this cake before, don’t be surprised when it becomes your new favorite!