Hummingbird Cake I Recipe - Allrecipes.com
Hummingbird Cake I Recipe

Hummingbird Cake I

Recipe by  

"This is a strange name for a cake, but it is very good."

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Ingredients Edit and Save

Original recipe makes 12 cup Bundt pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
  2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
  3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2006

A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!!

 
Most Helpful Critical Review
Jun 03, 2003

Sorry, there is just tooooo much "Hoopla" going on about this cake. I found it totally un-eventfull. It was easily passed over at christmas, many times I might add. Definitly no ooohs and ahhhs. It was ok, but thats simply it........OK

 
Nov 29, 2005

I had been wanting to make this cake for a while, so I was happy to find the recipe. I read the reviews first and noticed a lot of others thought reducing the oil was a good idea. I wanted to use apple sauce instead of oil anyway, so I thought I would use 1 to 1 1/4 cups apple sauce in place of the oil. I however, only had 3/4 cup apple sauce so I used it and also added 1/4 cup oil. I used 3 9" pans instead of the bundt pan as well, then frosted it with cream cheese frosting and pressed additional nuts into the frosting. The cake turned out wonderful, got a lot of compliments. But next time I will use 1 1/4 cups apple sauce and no oil. This will cut down on the fat and makes for a very moist and tasty cake.

 
Aug 07, 2006

A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt pan with cinnamon sugar. This gave the cake a nice sweet surface so no icing was necessary.

 
May 30, 2005

Cake was good. I would also recommend reducing the oil, like the other reviews mentioned. The oil seeped through my cardboard cake round. Next time I make it, in addition to less oil, I will try one banana instead of two, more pineapple, and possibly some coconut or coconut flour, and add some nutmeg and allspice. It is definately still good as is, but it tastes like a lighter banana bread.

 
Oct 31, 2003

This is a wonderful recipe.....I did cut the oil down to 3/4 cup as per another review. I also added a cinnamon/nut topping. I used 1/2 cup chopped pecans, 1/2 cup brown sugar, 1 tbsp cinnamon mixed together and sprinkled it evenly in the bottom of the pan before I poured the batter in. After it cooled I drizzled the cake with a lemon glaze. Co-workers and family loved it.

 
Jul 08, 2003

I chose this recipe over the others listed b/c it called for the pineapple juice..I thought this would make it very moist. I was right...this was THE BEST! I also used the cream cheese frosting from the other recipe listed. My neighbor raved & asked for a copy of the recipe. Thanks for a great & easy cake to make!

 
Jul 08, 2003

I love this recipe, it is quick, easy and taste wonderful also! This is one that you will want to try!

 

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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