Hummingbird cake originated in Jamaica, where it was originally known as “Doctor Bird cake.”  The dessert is named after Jamaica’s national bird, the red-billed streamer-tail hummingbird—locally called the doctor bird because its long black tail feathers and crest resemble an old-fashioned doctor’s tailcoat and top hat.   In 19th-century British professional dress, doctors made house calls in dark morning coats or tailcoats that tapered down to split tails behind the knees. When the doctor bird perches, its two elongated outer tail feathers cross and stream downward behind its body in the exact same profile.  When traveling between rural estates and plantations on horseback or by carriage, colonial medical men wore the full outdoor ensemble—high-crowned top hat, dark woolen coat, and riding boots—making that tall, tailed silhouette an unmistakable sight throughout the Jamaican countryside.
Created to highlight local island produce, the original version of hummingbird cake was a moist, spiced loaf (“spice bun”) packed with ripe bananas and crushed pineapple. Early Jamaican recipes typically had no frosting, or were finished simply with a light citrus or powdered sugar glaze.  In the late 1960s, the Jamaica Tourist Board (along with Air Jamaica, which featured the doctor bird on its livery) distributed press kits and brochures to North America showcasing Jamaican recipes, including Doctor Bird cake, to entice travelers.   The recipe quickly migrated into American community cookbooks and newspapers, where “Doctor Bird” was translated to “Hummingbird”. Southern bakers adapted it into a multi-layered cake, added local pecans, and paired it with rich cream cheese frosting.
In 1978, a North Carolina reader named Mrs. L.H. Wiggins submitted a recipe for “Hummingbird Cake” to Southern Living magazine. It became the most requested recipe in the magazine’s history, cementing the tropical Jamaican import as a classic fixture of Southern American baking.  From pineapple to cream cheese, our version of Hummingbird Bundt Cake has the same ingredients as the original popular layer cake, but we simplified by baking it in a Bundt pan instead of making three layers.

Ingredients for the Cake Batter

  • 1 1/2 cups chopped pecans (or sliced almonds)
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 3/4 cups mashed ripe bananas (about 4 large)
  • 1 (8-oz.) can crushed pineapple (do not drain)
  • 3/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract

Glaze

  • 4 ounces cream cheese, cubed and softened
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 Tbsp. milk

Preparation
1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans (or we also like to use sliced almonds).