Ingredients:  Bananas, Pineapple, Pecans, Dark Brown Sugar (Molasses, Sugar), GF Baking Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Cassava Flour, Canola Oil, Sugar, Confectioner's Sugar (Sugar, Corn Starch), Vanilla Extract (Water, Propylene Glycol, Caramel Color, Artificial Flavor, Ethyl Vanillin, Potassium Sorbate), Cream Cheese (Pasteurized Milk+Cream, Whey Protein Concentrate, Salt, Carob Bean Gum, Xanthan Gum, Cheese Culture), Lime Zest/Juice, Butter (Cream, Salt), Baking Soda, Eggs, Salt, Cinnamon, All Spice. Contains: Milk, Eggs, Pecans. Net Wt.: 12oz (340g)

Bananas, Pineapple & Pecans!!!’…. Think Caribbean!!!  Originally from Jamaica & called “The Doctor Bird Cake”, a nickname for a variety of Hummingbird & supposedly named after it as it was ‘sweet as nectar’!! It made its way here in the 60’s & we’ve added our own twist with a Lime-Zest Cream Cheese Topping. The Cake that doesn’t last!!!!

Despite its cryptic name, the Hummingbird cake’s origins are clearer than most. Usually the origins of foods are shrouded in the mists of time, handed down from generation to generation before popping up somewhere completely different.

The giveaway to the Hummingbird cake’s birthplace, however, is in the key ingredients – bananas and pineapple. Hopefully you’re already thinking of the Caribbean, and it’s thought to have been invented in Jamaica, probably in the late ‘60s.

Originally, it was called the “Doctor bird cake”, a nickname for a Jamaican variety of hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, like a doctor inspecting a patient. So what does that have to do with a pineapple and banana cake? Some say the cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar), while others say the yellow streaks of banana was reminiscent of the bird’s plumage. Either way, the Doctor bird was about to take flight.

In 1968, the Jamaican tourist board decided to try attracting tourists by sending out press kits to the US. In the packs were a few recipes from the island, including one for the Doctor bird cake. Over the next few years, similar recipes started to crop up in local papers and community cookbooks across the South under various different names, including the prophetic “Cake that doesn’t last”.

Most food historians agree the first printed recipe for Hummingbird cake was by one Mrs L H Wiggin. She supplied the recipe to Southern Living magazine in February 1978, but even before then there are countless references to the cake in county fair reports and baking competitions across southern America.