The Hummingbird Cake is a Southern favorite. The tantalizing 3-layered cake with bananas and crushed pineapple is just as what my husband likes to say…”it’s lip smacking’ Betty Cracking” (that’s my Mr. Dixon for ya! 🤣)

The recipe for Hummingbird Cake was first submitted to Southern Living magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina and would become the magazine’s best selling cake. Ever. After making this delicious cake for years, I can understand why. Especially layered and topped with homemade cream-cheese icing? It doesn’t get much better than this.

This coming Monday (February 20th) is my friend Becca’s birthday. Hey, it’s also President’s Day FYI. But anyway…back to Becca. She is a friend. Also the dog walker aka “dog whisperer” to my two rambunctious 70 pound Australian Shepards, Waylon and Willie. She also loves Hummingbird Cake. So to show my appreciation of her – especially for dealing with my boys on a daily basis – I made her favorite cake…which just so happens to be a vintage one too!

Now onto everything for Hummingbird Cake…

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Time to make the Cream Cheese Icing😋

Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.