Hummingbird Cake I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 25, 2012
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.
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Photo by Maria Bouma

Cooking Level: Expert

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Reviewed: Aug. 27, 2012
I substituted 3/4 cup of the oil with coconut milk. I also added coconut flakes.
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Photo by foodie33

Cooking Level: Expert

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Reviewed: Jul. 28, 2012
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.
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Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Jun. 19, 2012
I used walnuts instead of pecans. And made them cupcakes, and watched as people went for seconds, and even thirds!!!
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Photo by Baker

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Reviewed: May 9, 2012
This was very tasty and worked well with whole wheat flour.
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Photo by Piques

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 6, 2011
Having only eaten Hummingbird cake once I was eager to try to make it myself. I made a few minor adjusments as well. I used only 1 cup of canola/veg blend oil, 2tsp. Of Madagascar vanilla, cinnamon, a little nutmeg, and allspice. I could only find 15.5 oz. cans of crushed pineapple. I used 3/4 of the can. I mashed 4 very ripe bananas. I used a Kitchen Aid mixer on the lowest speed blending the eggs first, adding the wet ingredients before the dry. I made cupcakes. The batter yielded about 26 cupcakes. They cake was very moist. I would cut back the oil a little more the next time around.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Newport News, Virginia, USA

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Reviewed: Oct. 8, 2011
It was a very tasty cake. I wish the pineapple flavor came out a little bit more, but everyone gobbled it up. I added a cream cheese glaze on top.
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Living In: Burtonsville, Maryland, USA

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Reviewed: Sep. 25, 2011
This cake was a huge hit! Like others, instead of 1 1/4 cups of oil I used 1 cup of apple sauce and 1/4 cup of oil. An amazingly moist cake. Lots of flavour.
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Reviewed: May 26, 2011
Very tasty, nice rounded top and tender crumb. A bit too sweet and too oily. Next time I will cut the sugar in half (only 1 cup) and cut the oil way down (maybe sub in some applesauce). I made cupcakes, 30 minutes was perfect.
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Photo by pharmacokatie
Reviewed: Mar. 22, 2011
I loved this cake!! so moist - I also changed a few things such as adding a lil all spice and used walnuts instead of pecans. I did a nutella frosting just to add some chocolate to it.. ha ha -My kids said it was great!
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Photo by SuziQ

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA
Living In: Mesa, Arizona, USA

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