No doubt, it’s a beloved classic.
The 47-year-old recipe, first submitted to the magazine in 1978 by Mrs. L.H.
Wiggins of Greensboro, North Carolina, has been reinvented intoBundt cakes, pancakes, and even whoopie pies.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The other ingredient that really makes this cake is thecanned pineapple,which is added with its juices.
The addition of the pineapple juice adds flavor and keeps the cake incredibly moist.
From who Mrs. L.H.
Wiggins was to where the recipe originated, this cake is more than just your average layer cake.
Why Readers Love This Cake
My grandmother was the queen of Hummingbird Cake in our family.
My daughter loved these cakes and requested one for her birthday.
Ive never made one and couldnt track down my grandmothers recipe.
Don’t just take these readers' word for it.
