The first time I heard of Hummingbird Cake I was a young food writer working for the Atlanta Journal. A reader called the newspaper office and asked for a recipe for Hummingbird Cake. Naturally, I thought this was some sort of crank call along the lines of Prince Albert in the can and all those other corny phone jokes people used to play on each other back when phones were used for conversation. Until an older, wiser colleague raised in Texas and south Georgia tipped me off that the Hummingbird was indeed a real cake, made from ripe bananas and crushed pineapple and topped with cream cheese frosting. My curiosity was intrigued and my stomach was rumbling. I had to find out more about this cake. So I opened every Southern cookbook on the shelf and found a few recipes but no origin. Often the cake was topped with pecans, sometimes walnuts. In no way did it involve a hummingbird, as in the bird, to my relief! Through the years I have baked many a Hummingbird Cake, from-scratch, with a cake mix, and now with my own yellow cake mix. This is the recipe I share today. I hope you have sampled my new cake mixes – they contain from-scratch ingredients and nothing artificial. In recipes such as this Hummingbird Cake, you dump them into the bowl with all the add-ins, and they are cake-mix easy. Bake this for Easter brunch, for Mother’s Day, for spring bridal showers and potluck suppers. Bake it all summer long and you’ll be humming away the warm weather. To set the frosting before toting this cake, let it chill 20 minutes in the fridge so the frosting firms up, then return it to room temperature for slicing. Hmmm, it’s so good it makes me want to hum. That’s probably how it got its name.
Here is the recipe.
You can buy the cake mix here.