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Editor’s note: This is an updated version of an article originally posted August 2011 with better photos and additional information.
I had been wanting to bake a recipe found on the Duncan Hines website for some time now, not because it reminded me of hummers but because it has some of my favorite ingredients that just seem to compliment each other like pineapple, maraschino cherries, banana and pecans.
How did hummingbird cake get its name?
This hummingbird cake recipe is different from the classic version that usually includes coconut and a cream cheese frosting. Curious as to how it got its name I checked many sources that say the same thing.
Created in Jamaica where the dessert is called Doctor bird cake, it is named after the island’s national bird, the scissors-tail hummingbird (locally known as the Doctor bird). In 1968, the Jamaica Tourist Board exported the recipe for hummingbird cake, along with other local Jamaican recipes, in media press kits sent to the USA. The marketing was aimed at American consumers to create interest in visiting the island. Wikipedia
Real Hummingbirds
If, like me, you find actual hummingbirds fascinating, I think you will like my other posts about these tiny birds:
The handblown hummingbird ornament shown above and more below, are made by my niece, Eva. You can connect with her on Facebook and her website Eva E. Glassworks to see some of her many amazing creations from unique one-of-a-kind wedding bouquets to tiny ladybug pendants and jewelry. Eva demonstrates her work at craft shows, Mitzvahs, and birthday parties.
Handblown glass hummingbird ornaments by Eva
How to make humming bird Bundt cake
Drain an 8-ounce can of crushed pineapple, reserving the juice.
Preparing the hummingbird cake batter
Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes.
Stir in the banana, pecans, and cherries.
Pour the batter into the prepared Bundt pan.
Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes.
Invert cooled cake onto a serving plate.
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Hummingbird Cake
source: Duncan Hines
- 1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
- 1 3.4 ounce package vanilla instant pudding and pie filling
- 1/2 cup vegetable oil
- 1 8 ounce can crushed pineapple
- reserved pineapple juice plus water equal to 1 cup
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 cup finely chopped pecans
- 1/2 medium-size ripe banana, mashed
- 1/4 cup chopped Maraschino cherries
- confectioner’s sugar
Grease and flour a 10-inch Bundt or tube pan
Combine the cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Stir in banana, pecans, and cherries.
Pour into pan.
Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes. Invert onto serving plate.
Sprinkle with confectioners’ sugar.
Adding a glaze to hummingbird cake
The recipe doesn’t call for or need a frosting but if you want to add a confectioners sugar glaze, here is what you need.
INGREDIENTS
- 2 cups sifted confectioner’s sugar
- 2-4 tablespoons milk, half and half, water, pineapple or orange juice
- 1/2 to 1 teaspoon vanilla extract
DIRECTIONS
In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough liquid to thin the glaze to your desired consistency for drizzling, or pouring over your cake.
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Banana Chocolate Chip Bundt Cake
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