Hummingbird Cake is the most requested recipe from Southern Living magazine. It was first submitted to the magazine in 1978 by Mrs. L. H.Wiggins of Greensboro, North Carolina and appeared in the February issue of that year. Mrs. Wiggins, who worked at the University of North Carolina in Greensboro at the time she sent the recipe in, passed away in 1995 at the age of 81. 

This light spice cake filled with bananas, pineapple and pecans is typically made as a layer cake with a cream cheese-buttermilk icing. Bake From Scratch magazine’s May/June 2018 issue featured the flavors of Hummingbird Cake in 5 different ways: cookie bars, loaf, pie, layer cake and as a bundt cake. The cover of that issue was an immediate temptation and I knew I was going to give the bundt cake version a try. READ MORE