Reviewed: Jun. 18, 2006

Made this for hubby today for Father's Day; this is wonderful! Based on previous reviews I reduced the oil down to 1 cup and this did well. I only had a can of pineapple chunks so I threw it in the food processor and fixed that problem. I only had pecan halves, but got out a plastic baggie, plus my meat mallet, and solved that problem too. Can you tell I was bent on making this cake today? I didn't add cinnamon, as other reviewers mentioned, but think it would have been a welcome addition. This cake almost burnt on me. Be sure to tent this at about 40 minutes. My cake was done in about 52 minutes. Very moist and delicious! Just sprinkled powdered sugar over the top. Thanks!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 3, 2006

Had some over ripe bananas to use up and decided to try this recipe. This was a big hit in our house. I used most of the suggestions offered - used 1c each of brown sugar and white sugar, only 1 cup oil, and coconut on top before baking. After baking, I sprinkled with confectioners sugar only and it came out delicious, probably one of the best cake recipes I've ever made. Thanks!!!

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LAURA SUE

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Reviewed: Feb. 12, 2006

Delicious! I loved the texture and it was so easy and quick to make. I read the reviews and used only a cup of oil, mainly cause that was all I had...and I did everything else the same. I even fell asleep while making it and I didn't hear the timer! I overcooked it but it was still moist! I tented the cake with foil in the last 20 minutes of cooking...glad I did that! I made it on a Friday night and served it Sat night...it was great and still wonderful Sunday morning. I also used Cool Whip as icing and topped it sweetened coconut...that was perfect and light enough to go with the texture. Also...even though I made it in the pan...I was able to flip it onto a serving tray easily!

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AGNGG

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Reviewed: Jan. 1, 2006

I was sooo skeptical of a one-pan cake, but here it is, and its awesome. So yummy. I actually used frozen bananas I was saving to make banana bread and it seemed to work just fine. I served it with warmed maple syrup and some whip cream. Thanks for a really great recipe that is already making its way around the family....

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MOMMY4MACK

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 17, 2005

This is very similar to a hummingbird layer cake my aunt makes. Since this is made in the sheet cake pan, it's much easier. I frosted the top with cream cheese icing. My family loved it.

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MizzCandi

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Reviewed: Oct. 26, 2005

This recipe was SOOOOO good!!! I followed the original recipe except I didn't have banana's, so I used a can of mixed fruit (drained) instead, and also used finely chopped pecans, and imitation vanilla/butternut flavor instead of vanilla. I made a whole pan of it last night, my boyfriend and I ate almost half, so I brought some into work today and the ladies can't keep their hands off it!!! A definite keeper!!

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Heather P.

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Reviewed: Oct. 6, 2005

pretty good stuff!

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 4, 2005

This was a fairly yummy snacking cake..

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KATIEANDROY

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Reviewed: Aug. 6, 2005

This was a super easy recipe, mixed up in just one pan. On top of that it was delicious and moist.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jul. 28, 2005

I have made this a few times now, and it is always a hit. I followed some of the previous suggestions and put half brown sugar and half white sugar. I also added cinnamon and cut back the oil. This cake is always better the next day! Definitely a keeper!!!

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LUVSANTERIA

Cooking Level: Intermediate

Home Town: Westerly, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Reviewed: Jun. 27, 2005

I have made this a few times. Wonderful and Very Moist!!! I topped it with cool whip because it didn't need anything heavier. I think I will add more pineapple or fresh pineapple next time because I couldn't taste it as much as the bananas. Maybe top it with coconut to make it more tropical. FANTASTIC!

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LOUISAROB

Cooking Level: Intermediate

Living In: Marysville, Washington, USA

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Reviewed: Apr. 16, 2005

Excellent!! Just as tasty with walnuts. Sooo moist...for days! Can't wait to make again and indulge in this tasty delight.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2004

My family loves this cake! My husband asks for it often. It's very easy to make and it stays moist. Yes, it tastes even better the next day! I add powdered sugar icing (powdered sugar, vanilla extract, and lemon juice) after the cake cools. I will make loaves for Christmas gifts this year. Thanks for this delicious recipe! ;-)

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Thankful1

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2004

Nice flavor, moist and keeps well. As written, it was too oily for me so I cut it back to 1 cup. I also cut the sugar to 1.5 cups because the pineapple is so sweet.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 24, 2004

This recipe is very good. We put plenty of pecans in it. But make sure the middle is done as this is a thick recipe. Also the top may have a tendency to brown fast before the cake is done so be sure to tent some foil on top to prevent excessive browning. Then enjoy. Warm with coffee or milk it's great.

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tmgale

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Aug. 18, 2004

Wonderful Cake!! I decreased the oil using 1 cup, and added 1 1/2 tsp. cinnamon. I also mixed the cake in a bowl, not wanting to mix in the bundt pan I was going to bake in. I will make this again, and cook in muffin tins to freeze! Can't go wrong with this one! Adding it to my favorites!

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SPLITINGSTITCHES

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Reviewed: Jul. 9, 2004

This is probably the tastiest, moistest cake I have ever made. It was wonderful, and it gets better as it gets older. I wouldn't change a thing about the recipe. I'm a Weight Watchers Lifetime Member, and this cake has 12 points per serving, but if this is what binging is all about, I'm for it.

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RROBERTS41

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Decatur, Georgia, USA

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Reviewed: Feb. 11, 2004

I'll be making this again SOON! I did change it a little because I didn't have a full can of pinapple... so I mashed some canned peaches into what I did have. I didn't add pecans because they weren't in the pantry... so I went nutless. Next time though, I would only put 1 cup of oil, it was a little greasy on the hands... but a GREAT recipe! THANKS!

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SHAERAT

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Reviewed: Feb. 9, 2004

Great! I, too, added 1 tsp. cinnamon (I had this recipe from years ago, and it called for 1 tsp. cinnamon). I made mine in a Bundt pan, but if you decide to do that, don't use cooking spray (instead, do the standard 'grease and flour'); otherwise, the outside turns dark, and it's not as appealing. This cake is much better the next day! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 3, 2004

So convenient to make-- I already had all of the ingredients and only had to mess up one bowl. I was thinking that it must be too good to be true and wasn't going to taste well, but boy was I wrong. The cake tasted wonderful, very close to a cake that they serve in my favorite restaurant. I'd give it more than 5 stars if I could! Thank you so much for sharing!

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Rebecca

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