How to Make Hummingbird Cake from Scratch Wrapped up in a layer of tangy cream cheese frosting like a warm hug. It is made with banana, pineapple, a variety of warm spices, and toasty pecans. And rightfully so! This delicious cake is super moist and full of flavor. Lo and behold, the recipe was published in a 1978 issue of Southern Living magazine and became the most requested recipe in the magazine’s history. The cake was named for Jamaica’s national bird. The recipe was sent to the US by the Jamaica Tourist Board as marketing material aimed at enticing American tourists to visit the island.
This beloved Southern cake was created on the island of Jamaica. You won’t go hungry, I promise! Hummingbird Cake Origin Is that even possible? I must be crazy! Trust me on this, I made it into a two-layer cake and even that is still a lot of cake to go around. It was the perfect cake for a large family party, but it was too much cake. We happily shared with friends, neighbors, family, and still had leftovers for days. And it was a lot of cake, 3 super tall layers, and could easily be 4. The cake was absolutely mind blowing delicious. The first time I made hummingbird cake was actually for our Thanksgiving dinner last year. The perfectly sweet layers are wrapped up in a tangy cream cheese frosting that will keep you coming back for more. It is packed full of flavor from the bananas, the pineapple, all the spices and the nutty pecans. This Hummingbird Cake recipe makes a two-layer 8-inch cake.
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