The Cake That Doesn't Last Recipe

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Most Helpful Positive Review

Nov 27, 2005

This is a great recipe. Just like a previous rating, I found this as the 'hummingbird cake'. I made a few changes that makes it healthier and just a tasty. I replaced sugar with splenda brand sweetener and replaced approx. 1/2 of the oil with applesauce. My family can't get enough, and despite my diabetes I can eat some to. I also made a glaze from the splenda and spread on top of it. I made mine in a 9 1/2" x 13 1/2" pan.

—Barbara

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Most Helpful Critical Review

Aug 11, 2011

I WOULD HAVE RATED THIS RECIPE ANOTHER STAR - BUT -GOOD THING I TASTED THE BATTER AFTER PUTTING 1 CUP OF SUGAR INTO IT (RECIPE CALLED FOR 2 CUPS SUGAR) IT WAS VERY SWEET WITH 1 CUP (I DO LIKE SWEET THINGS) I'M SURPRISED THAT OTHER PEOPLE DIDN'T MENTION THIS.

—stella lawrence

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41 Ratings

Oct 29, 2005

This recipe has been a favorite in my family for three generations - that I know of - only we know it as Hummingbird Cake and ice it with cream cheese frosting. I thought it was a family secret until I looked in Allrecipes.com and found Hummingbird Cake 1, 11, 111, etc. Whenever I don't have quite enough bananas, I add chopped fresh apples or whole cranberries to make up the volume. I bake in 3 cake layer pans so there's lots of area to spread that luscious frosting!

—cricket

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Nov 01, 2011

The cake is fabulous when made by the original recipe. I also make a browned butter glaze for the cake.Melt 1/3 cup butter on medium heat till golden brown.Add 2 cups powdered sugar, 1 1/2 t. vanilla and 3 T. warm water. Stir till mixed and quickly drizzle over cooled cake. Top with chopped pecans.

—Pure Texan

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Jun 28, 2003

What a WONDERFUL & DELICIOUS bundt cake! I omitted the nuts (I have a young son who can't eat them yet), but it is truly a great tasting cake.

—MrsBrenda

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Sep 13, 2006

This has been a family favorite for over a year now. I made it once for a friend when I lived in England, and she and her whole family thought it was the best cake ever. I make it at home all the time when I have leftover ripe bananas. It's easy to make, easy cleanup, and everyone loves it. We bake it in a bundt pan, no frosting, and eat it as a morning coffee cake or afternoon tea cake. Oh and I also usually only use like 1 1/2 cups sugar and that is PLENTY. This makes cute little mini bundt cakes as well.

—SILVERISNOW

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Aug 29, 2002

I thought this was the best tasting cake I'm not a cake person but I enjoyed this and used it as my morning wake up my husband loved it in fact I am going to make it again tonight for my friend for the morning.And my daughter since I was not nice and never shared this the first time I made it was to good to share..this time I'm going to cut out some of the oil will let you know what it's like.but I never saw the calaries before good thing I would never have ate it lol. It's moist and tastes great. I guess who cares if you forget that sometimes. Thanks for shareing that with the World..Angel From Oregon

—ANGELINOREGON2

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Mar 18, 2010

This is a wonderful moist cake that requires no frosting. (It is called Hummingbird Cake if it has a cream cheese frosting) It needs to bake only 65-70 minutes though.

—Paula

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Nutrition

Calories
524 kcal
26%

Carbohydrates
60.3 g
19%

Cholesterol
45 mg
15%

Fat
30.3 g
47%

Fiber
2.3 g
9%

Protein
5.8 g
12%

Sodium
272 mg
11%

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

Nutritional Information

The Cake That Doesn't Last

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 524
Calories from Fat: 272

% Daily Value *
Total Fat 30.3g 47 %
Saturated Fat 4.6g 23 %
Cholesterol 45mg 15 %
Sodium 272mg 11 %
Potassium 216mg 6 %
Total Carbohydrates 60.3g 19 %
Dietary Fiber 2.3g 9 %
Protein 5.8g 12 %
Sugars 35.2g
Vitamin A 2 %
Vitamin C 7 %
Calcium 3 %
Iron 18 %
** Thiamin 26 %
Niacin 24 %
Vitamin B6 13 %
Magnesium 11 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.