Recipe by Deirdre Dee
"This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake."
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1 1/4 cups
1 (8 ounce) can
crushed pineapple with juice
1 1/2 teaspoons
chopped black walnuts
This is a great recipe... when I make it I substitute the oil for 1 1/2 cups of apple sauce... everything else stays the same. Its much less fattening and just as delicious!!
This is more like a mixed banana bread than a cake. Like others I subbed 1 1/2 c applesauce for the oil. I added a little bit of all spice and about 1/4 t nutmeg and an extra banana. I aslo like a darker flavor and did 1/2 the sugar as brown. I added 1/4 cup reg. coconut and 1/4 cup toasted coconut. This made 6 large muffins and 24 regular sized. Again, they didn't perk up at all and were not fluffy like cake. Next time I may add baking powder and or/ add beaten egg whites or something. If I wanted banana bread I would not have made cake.. tasted okay though
We love this cake. I have made it before and it turned out great this time too. I ran out of granulated sugar so subbed some turbinado sugar. I also baked this in a 10" x 15" cake pan for about 30 minutes. I used buttercream frosting because I didn't have any cream cheese. I think this cake would be fine without any frosting if you want to save time and calories. This easily mixes up by hand. No need to break out the Kitchenaid.
Good recipe, but I found that the batter was thin to accommodate three 9-inch layers. Next time will pour only two, reduce temp to 325 and cook appx 10 minutes longer. I added 1/2 cup coconut, which I will increase to 3/4 cup next time. I also used more pineapple and banana than called for, which was very good.
This cake is amazing! The only changes I made were to 1) replace 1 1/4 cups vegetable oil with 3/4 cup olive oil and 1/2 cup applesauce, 2) toast the chopped pecans and walnuts in the oven for 15 minutes at 350 degrees and 3) add about 1/2 cup coconut. It tastes very similar to the hummingbird cake from Magnolia Bakery and Buttercup Bakeshop here in NYC. I frosted the cake with a pecan cream cheese frosting: 1) 1/4 cup unsalted butter, room temperature, 2) 8 ounces cream cheese, room temperature, 3) 1 pound box confectioner’s sugar, 4) 1 teaspoon pure vanilla extract, 5) 1/2 cup finely chopped pecans, 6) 1/4 cup coursely chopped pecans and 7) 1/2 cup coconut. I made the frosting by hand but you can use a mixer. Start by beating the butter and cream cheese until they're very smooth then add the powdered sugar a little at a time until the mixture is smooth. Then mix in the vanilla extract followed by 1/2 cup finely chopped pecans. Spread the frosting on the cake and sprinkle the coconut and 1/4 cup coursely chopped pecans all over the top and sides of the cake.
Super easy and super good! I made 34 cupcakes with this recipe - baked for 20 minutes at 350. Frosted with the cream cheese icing from the "Hummingbird Cake II" recipe from this Web site. Big hit! Thanks for the recipe!
This is a wonderful cake - and easy too! I only use 3/4 vegetable oil though and divide the batter between 2 9" baking pans. I top with a cream cheese icing (8oz cream cheese; 1/2 unsalted butter; 16oz confectioners' sugar; 1 tsp vanilla extract) The last time I made this cake I put a layer of cream cheese icing and a layer of crushed pineapple between the two layers of cake. Then sprinkled it with chopped nuts - Amazing!
This cake is wonderful. I followed the recipe but added a little more banana and used a tube pan, increased the cooking time to 70 minutes, it turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Hummingbird Cake IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 279
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