Reviewed: Oct. 10, 2009

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ErinK07

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

added a little more oil because the cake batter was dry but AWESOME CAKE!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lmo

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2008

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2007

I have made this recipe several times for birthdays. It always gets rave reviews. I usually make only 2 layers and frost it with cream cheese frosting. Wonderful and original!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Elena Alba

Cooking Level: Intermediate

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2007

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!!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

jessicalr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2004

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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

CHEFATHEART

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2003

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!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2000

Expensive to make, but good to eat. Very rich and sweet, best cut with a cake fork so the slices are thin. I would hate to see the calories in one slice.

Was this review helpful? [ YES ]
2 users found this review helpful