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Hummingbird Banana Pineapple Layer Cake

Hummingbird Banana Pineapple Layer Cake

Southern twist.

Hummingbird cake, originally from Jamaica, was made popular across America in the 1970s thanks to Southern Living magazine's most requested recipe ever. Our version is loaded with banana, pineapple, coconut and toasted pecans. The most important flavor booster comes from using super ripe bananas—we only bake when the bananas are speckled brown and super sweet.

The showpiece on this cake is traditional buttercream frosting. Swiss style, it's made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don't contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked.

This handmade cake's ingredients are organic wheat flour (organic wheat, malted barley), organic bananas, sugar, butter, canola oil, sweetened coconut flakes, crushed pineapple, fresh eggs, toasted pecans, Indonesian cinnamon, Madagascar vanilla extract, coconut extract, baking soda, and sea salt.

Ships frozen. Remove the plastic while cold, then defrost and serve at room temperature for maximum flavor and attractiveness.

Hummingbird Banana Pineapple Layer Cake

A-HUM Serves 6-8, 6 inches diameter, 4 inches high, 1.75 lbs
Current Price $120
Free 2 business day shipping

More to learn

A few decades ago, hummingbird cake was the brainchild of a Jamaican marketing exec. Today it’s a beloved American classic, used to celebrate everything from holidays to Tuesdays. It’s the Southern belle of fruitcakes: sweet, a bit sassy, pretty, popular with everyone from brides to grannies. Once upon a time, about fifty years ago, a […]

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