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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Reviewer:

Maria Bouma

Cooking Level: Expert

Living In: Jakarta, Jakarta Raya, Indonesia

Reviewed: Aug. 27, 2012

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

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Reviewer:

foodie33

Cooking Level: Expert

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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Reviewer:

Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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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Reviewer:

Baker

Cooking Level: Expert

Reviewed: May 9, 2012

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

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Reviewer:

Piques

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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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Reviewer:

Tracey721

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Newport News, Virginia, USA

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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Reviewer:

Anita

Living In: Burtonsville, Maryland, USA

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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Reviewer:

Kathy

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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Reviewer:

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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