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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.

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Reviewer:

Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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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!

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Reviewer:

Elena Alba

	Cooking Level: Intermediate Living In: San Diego, California, USA
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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!!

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Reviewer:

jessicalr


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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.

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Reviewer:

CHEFATHEART

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Nov. 6, 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!

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Reviewer:

KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Aug. 29, 2002

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.

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