Reviewed: May 9, 2012

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

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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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Tracey721

Cooking Level: Expert

Home Town: Brooklyn, New York, 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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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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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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SuziQ

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Mesa, Arizona, USA

Reviewed: Mar. 1, 2011

This is a really good recipe, but I have made a few ajustments for the sweet-tooth that I have. 1. I used Cake Flour instead of all purpose flour 2. I used 1cup of brown sugar and 1 cup of white sugar 3. 1 tbsp+ cinnamon 4. 6 medium sized bananas, smashed 5. walnuts instead of pecans...better flavor 6. 1 tbsp vanilla extract When I tasted the batter it brought back childhood memories of when my mother made this cake.....MMmm good Enjoy Enjoy enjoy

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Reviewer:

Mrsk.1

Cooking Level: Expert

Reviewed: Jan. 18, 2011

This was delicious. I made it healthy for hubby and used whole wheat flour, applesauce for the oil and splenda for the sugar. Thank you for a great recipe.

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Reviewer:

Patty

Cooking Level: Expert

Home Town: Coffeyville, Kansas, USA

Living In: Spring Hill, Florida, USA

Reviewed: Dec. 1, 2010

Made this for Thanksgiving and only used half the amount of bananas suggested based on reviews of others that indicated that too much made it taste like banana bread. Also added crushed pineapples to the icing mix for more pineapple taste as well as to keep the icing from being so thin. I had to stop playing hostess to get my husband and myself a piece as it went that quickly. Everyone (reviewers) that thinks it is sweet enough without the icing is certainly missing out on a treat. I made both versions but ended up throwing away half of the the "icing free" version (glad I only made a small heart shaped one). Also followed suggestion to make a topping fo ricing out of cinnamon, brown sugar and pecans. That was superb. Will definitely make again.

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Reviewer:

Pearli7

Cooking Level: Intermediate

Living In: Beaumont, Texas, USA

Reviewed: Nov. 18, 2010

I'm not a huge fan of hummingbird cake, but my mother is, so I made this for her birthday cake. She liked it, but said she's had better. She couldn't detect the pineapple at all, and I wasn't crazy about the texture - a very coarse crumb, moist but kind of tough and spongy. I was surprised that, with all that sugar and sweet fruit, the cake was more like a not-so-sweet batter bread than a cake. As written, I wouldn't make it again.

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