Hummingbird Cake I

Excellent cake! I added toasted pecans for a beautiful presentation!

Thank you for sharing this wonderful recipe. It is a moist delicious cake.

Made this for the first time for a work potluck. It was so yummy!! Everyone was raving about the taste and how moist it was!! Will for sure make this again.

I’m shocked at how many people altered the recipe and still rated it. I had to go on a search mission through reviews to find someone who actually used the original. Please just stop, it confuses the rest of us! The ORIGINAL recipe is good, very dense, more like a bread. A lot of banana flavor

I used 1 cup applesauce and 1/4 cup oil. I added 1/2 cup coconut to batter Garnished with a confectioners sugar glaze and toasted almonds with additional coconut

My husband requested a cake with bananas and pineapple. This fit the bill. We all enjoyed it. I frosted with cream cheese frosting. It tasted more like banana bread texture than cake texture to me.

i used 1 1/2 cup of oil instead of 11/4 cup of oil for moisture

Awesome Cake! Followed the recipe except I use 1 cup of oil.

this is delicious and I got many compliments on it from co-workers. I had a 20 oz can of crushed pineapple, so I used the whole thing, and cut back the oil by 1/4 cup, and it was perfect. Added some flaked coconut, and had a menagerie of leftover choc, white choc, and butterscotch chips, so threw those in too. Interestingly, immediately after I poured it into the bundt pan, I realized I had forgotten the vanilla! I honestly didn’t miss it maybe because of the few extras thrown in. I WILL ONLY ADD THAT YOU SHOULD WATCH THE BAKE TIME. 70 minutes seemed like quite a bit from the normal cake bake time, so I checked it at 55 minutes. It baked for 60.

Made this for Christmas dinner. Followed recipe exactly. Backed in two 9 inch round pans and put frosted it with cream cheese frosting garnished wit toasted pecan. So moist and delicious. Family loved it! I recommend this cake.

Followed the recipe as written but needed to take it out of the oven at 55 minutes, as it was a little too brown. Guess I should have looked at it sooner.

I made this cake for a church bake sale. In fact, I made 3 of them! They sold out very shortly. I didn’t have any vanilla so left it out. It is a dense, traditional style cake – not fluffy and light. Your mouth has something in it! It’s really easy to make and I baked it in a bundt pan. We sold them without icing and suggested people do what they wanted with it. I’d like to figure out how the get the banana more evenly spead in the batter. In the two cakes I saw cut, the banana settled in the middle! For Thanksgiving I’ll make it in cake pans and frost it for a change of pace. When people wrote of it being like banana bread I was confused. It has the character and sweetness of bananas but wasn’t at all bread like. It’s like it is between a light cake and dense bread. Small slices are perfect!

This is AWESOME!! Husband, kids and I all loved it. Only thing I did different was double the pineapple and juice (by accident, I halved the recipe but forgot to half the pineapple.) Still turned out great. Will definitely make again and again and again.

I subbed all the oil with applesauce, I used only 1 whole egg and 2 egg beaters and truvia sugar blend for the sugar. I cut the banana to 1 cup and added a little extra pineapple. I have to say, this cake was amazing! It’s dense, just sweet enough, the cream cheese icing that I made from this site was just perfect for it! Hubby loved it and I took some to work and it was a big hit there too! I will definitely make again! Thanks Carol for posting this wonderful cake!

The best cake ever. I get a lot of requests for this and it’s always the first dessert that’s gone when I bring it. Wouldn’t change a thing.

Great recipe!! I reduced the sugar to 1 3/4 cups, but the next time, I think I will try using only 1 1/2 cups. Also, to reduce the amount of oil, I always use 1/2 cup canola oil and 1/2 cup unsweetened applesauce. Still moist without all the oil. I also like walnuts in this recipe. I made cupcakes, filling the cups about 3/4 full and baking at 375* for approx. 20 minutes. I sometimes frost the cupcakes with either cream cheese or vanilla buttercream frosting. Wonderful with or without frosting! I have prepared this recipe in a loaf pan for a bread, in cake pans, and a jelly roll pan with the baking times adjusted. Versatile and Excellent recipe!!

mmm……. the cake was soo good. brought it to a surprise birthday party, and lo and behold, my cake was the birthday cake (didn’t know that it was a birthday party and my friends forgot to buy a cake and decided to use this instead).I Made a couple of changes. I reduced the sugar to 1 1/2 cups only. 1/2 part palm sugar and 1/2 part white sugar. I also reduced to oil to 3/4 cup only. I didn’t have crushed pineapple but I did have some fresh pineapples. Process them in the food processor and drain half of the juice. I mashed up the bananas, and used almond instead of pecan (too expensive). I added ½ tsp allspice powder. Baked them for 1hr and 30 minutes. The cake was soo dense and eventhough everyone was full with all the food we had in the party, they kept on raving about it. Oh yes, I use Cream Cheese Frosting II from this website too as the frosting.

I substituted 3/4 cup of the oil with coconut milk. I also added coconut flakes.

I like to make this as cupcakes. I don’t add pecans to the cake, I make cream cheese pecan frosting with them. A HUGE hit when I took to a recent potluck.

I used walnuts instead of pecans. And made them cupcakes, and watched as people went for seconds, and even thirds!!!

This was very tasty and worked well with whole wheat flour.