Reviewed: Apr. 2, 2010

This is a very good cake. It has become a favorite family holiday cake. The banana does tend to overpower the pineapple sometimes so i don't drain the juice all the way. Also make sure your bananas are very ripe.

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Reviewer:

mhall

Reviewed: Oct. 26, 2009

this cake is fantastic, for starters i bake it in a round tin rather thatn a jelly-roll pan. I usually use 4 medium to large really ripe bananas for fuller flavour, i also add a whole can of the crushed pineapple (if you in australia the golden circle one)so then the cake is really moist and stays that way for days. its also great becasue its dairy free, i then make it even more over the top by covering it with a banana frosting using dairy free margerine then srinkle shreaded coconut over it.. my mum loves this cake i have to stop her eating it all in one day!

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Reviewer:

Bec

Cooking Level: Expert

Living In: Newport, Victoria, Australia

Reviewed: Sep. 26, 2009

The other reviewer was right...use baking soda, not baking powder. If your bananas aren't really ripe, just cut it into smaller pieces and it will get soft when baked. I coarse chop pecans that go into the cake then I finely chop another half cup or so to sprinkle over the frosting. That way it doesn't have to look pretty, the pecans hide it. This bakes well as a layer cake but I usually make it as a bundt or in a rectangle pan. Most people don't care how pretty it is, it doesn't last long enough to look at it lol. You can try to make this healthier but I doubt it's possible...it is NOT a diet cake, it's a heavy wet cake. Enjoy it!

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Reviewer:

DOMESTICANGEL

Reviewed: May 11, 2009

Made this cake for Mom's day and it was a big hit! Made it 2-9" rounds for a layer cake... Those instructions puzzled me...??? Did 3/4c oil and 3/4c applesauce and I could tell it would've been better with all oil, but healthier and still quite moist with the substitution. Did ARs Whipped Cream Cream Cheese Frosting and it was GREAT with this cake. So much lighter than ones that use butter. I got the bigger can of crushed pineapple, mixed 1 cup into batter, drained the rest and mixed it into 1/3 of the frosting for the filling... That part was THE BEST. Next time I'll put a thicker layer of that. Coated the whole thing in sweetened shredded coconut and stuck a little hummingbird I got at the craft store in the center. Made the cakes and frosting the night before, assembled in the a.m. so it was pretty easy. BFs Mom was impressed and she's a world class cooker & baker =)

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Reviewer:

Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

Reviewed: Apr. 4, 2009

it seemed okay but wasn't as good as i expected.

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Reviewer:

bobi unni

Reviewed: Mar. 10, 2009

Amazing! I didn't think I'd like it just reading the ingredients, but I tweaked the recipe a little bit and this came out to be one of the best cakes I've ever tasted. I reduced the oil to 1 cup and didnt drain the pineapple. I added a touch more vanilla and cinnamon and also mashed half of the bananas. In between layers I put a layer of sliced bananas and pineapple. I ommitted any nuts and instead used coconut on the top and sides. I dusted my pans with cinnamon sugar which gave the cake a nice soft sort of crust. I also used a different cream cheese frosting recipe that wasn't as sweet as this one. Yummy!

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Reviewer:

Tayls

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Feb. 20, 2009

Okay...so nobody else has mentioned this..but is there a chance that it was supposed to be baking soda and NOT baking powder? Because i followed the recipe exactly and the cake is not so much a cake as a really dense doughy bread...and after having perused all the other hummingbird recipes they all say soda and not powder. Haven't tasted it yet but just on texture alone, i'm a more than a little disappointed to say the least. I did notice that others said it was a dense cake but i didin't think that it was going to be anything like what i got. I've had hummingbird cake before and it was fabulous...this not so much

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Reviewer:

SPEVIA

Reviewed: Feb. 19, 2009

I'm just rating the cake portion of this recipe. Fantastic, I didn't change a thing. It was much more dense than I expected sort of like banana bread. The pineapple in it was terrific.

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Reviewer:

Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Florida, USA

Reviewed: Jan. 1, 2009

This is an awesome recipe. I made a few changes. Here is Hummingbird Cake: Stefani Style. I added 3 t of coconut flavoring. I used only one banana. Adding 2 c of banana made it taste a bit too much like banana bread to me. I doubled the pineapple. Then I added a touch more coconut flavoring to the icing. YUM!

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Reviewer:

Stefani

Cooking Level: Professional

Living In: Seattle, Washington, USA

Reviewed: Dec. 27, 2008

Wonderful cake! I made this for the family at Christmas and everyone loved it! The cake is very dense and moist. I made no changes to the ingredients themselves, but I did cook this in 4 eight inch round pans to make 4 thin layers (about 1 3/4 c batter per pan). I used the same cook time and it was perfect. I also made an extra half serving of the icing so it would be easy to decorate - but the cake stands up on its own, extra icing is definitely not necessary! I did not mix the pecans in the icing, but used them for decoration. Great recipe! I'll be making this regularly in the future.

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