• 3 cups unbleacehd all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 3/4 cups salted butter, softened
  • 2 cups mashed bananas, I like to leave it a little chunky
  • 1 (8-ounce) can crushed pineapple, undrained
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • Zest of one lemon
  • 1 cup chopped pecans
  • Powdered sugar for dusting

First submitted in the February 1978 issue of Southern Living by Mrs. L.H. Wiggins of Greensboro, North Carolina, Mrs. Wiggins did not include an explanation of its unusual name, which still remains a mystery today. I think Mrs. Wiggins chose the perfect name for this amazing cake because hummingbirds search for the sweetness in life by sucking out nectar from flowers. I believe this is the perfect name for this legendary sweet cake.

This wonderful cake, with it’s tropical flavors of bananas and pineapple, has been served from the east to the west coast of the Carolinas winning many blue ribbons over the years. The perfect cake for over ripened bananas, the Hummingbird Cake goes by many names such as the Granny Cake, Never Ending Cake, Nothing Left Cake, Granny’s Best Cake and The Cake That Won’t Last…and is that the truth!

I’ve added a couple of spices and lemon zest to the original recipe, but this is pretty much the same recipe from 1978 – if ain’t broke, don’t fix it! I omitted the cream cheese frosting and simply dusted the cake with a little powdered sugar.

Grease a 10-inch bundt pan and set aside. Stir together flour, granulated sugar, baking soda, nutmeg, salt, cloves, and allspice in a medium mixing bowl and set aside.

In a large mixing bowl beat the softened butter for just a few seconds. Add the mashed bananas, undrained pineapple, eggs, vanilla and lemon zest. Add the flour mixture and stir until just combined. Fold in chopped pecans and spread into your prepared bundt pan.

Bake your cake in a 325 degree F oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack and remove from pan. Dust with powdered sugar and enjoy!