Good but not amazing. I have made the traditional 3-layer cake for years, and this is not its equal. It is more like banana bread than cake. I think the fact that the traditional layer cake has tons more icing makes a difference, but I also found this recipe to be a bit dry. And I am unsure why the pecans in the cake are sprinkled into the bundt pan rather than being mixed into the batter. It is faster and easier than making a layer cake, and I'd make it again. But it is more accurately a "hummingbird-inspired" bundt cake.
Hummingbird Bundt Cake
AvaJane Posted: 01/23/12
LINDAGRAY Posted: 02/11/12
I make this cake for our Super Bowl party, and it was great, I did mix part of the pecans into the batter, and put part in the bottom of the Bundt cake pan, and I loved the pecans on the top better than the ones added to the batter. I also chopped my pecans too fine, and so a 1/2 cup was a lot for the top of the cake, but the presentation was beautiful
Pumpkin1944 Posted: 02/07/12
This cake contained so many of the ingredients we enjoy, I knew I had to try it. The Bundt pan made it easy and it came out delicious. The only thing I would change the next time I make it is stir all of the toasted pecans into the batter. I always find adding chopped nuts to the top of anything just makes it harder to cut and serve.
Podec4 Posted: 03/03/12
Had to make minor mathematical adjustments as I have a 10 cup Bundt pan instead of a 14 but this is a tremendous cake! I adore Bundt cakes & this one will be made again...soon. I would disagree that the 14 cup version would only serve 10 to 12 people. Seems like those would be rather large portions considering the 10 cup version I make easily serves 12 to 16. I mixed the nuts into the batter as others suggested. Considering a touch of coconut in the next one. Thanks for sharing this one!
FixinSmeVittles Posted: 01/22/12
This is my first time making a hummingbird cake. I had seen recipes and vowed I would try but I'm always a bit intimidated by layer cakes. So, when I saw this version I immediately had to try it. It was outstanding!!! My husband has eaten two slices already and I can't stop licking my food processor...it has the icing in it. :) I can't wait to share this with my co-workers tomorrow...there's NO WAY I'm keeping this in my house!
NanDean Posted: 02/13/12
Made this cake this weekend. Was wonderful. So moist. I loved the glaze as well. As the others have said, I probably will mix the nuts in the next time. They looked so beautiful on the top, but were covered by the glaze. I found the glaze to be the perfect texture and will use it on other bundt cakes like carrot and red velvet. This was a real crowd pleaser!
Jaxson Posted: 09/20/12
I made this cake for the annual Banana Bread Contest at my workplace and... I WON!!!!! This cake is delicious and it is going to be my 'go to' Banana Bread recipe.
PaulaAnn328 Posted: 03/15/12
This recipe was easy but the moist delicious cake did not give it away! I made it in my tube pan and it worked well, looked lovely. The added bonus, the aroma in my home as it baked. YUM.
susinp Posted: 11/28/12
I have made the recipe from 1978, but I really like the new version. I usually cut the sugar by 30% or more and it isn't missed and I have used part coconut oil and it gives it a wonderful taste. Is a keeper for life! Also can be made into cupcakes ;-)
nancyau Posted: 03/27/12
I took this cake to work and everyone loved it! It is so easy to make. Changes I made included adding 1/2 cup sour cream to the batter, omitting the nuts, and baking it in a 9 x 13 inch sheet pan. I also added 1 tsp cinammon to the icing. This cake is so moist...it is even better on the 2nd & 3rd day...if there's any left!
heartlandmom Posted: 04/09/12
I made this for Easter dessert. I had previously made the layer cake version, but due to time constraints, chose this instead. Mine took MUCH longer to bake than the recipe indicated. Even after it tested done, and I'd let it cool in the pan, once I turned the cake out onto the wire rack, the center part was quite un-done. I put the cake on a baking sheet, covered the outside with foil, and baked for probably at least 15 more minutes. This left the outer part of the cake tough, but the flavor was great.
shirleyjane Posted: 10/30/13
I had the same problem that it never seemed to get cooked in the middle even after multiple time of adding 8-10 minutes and rechecking. Very dense and heavy cake and still not cooked inside - although mu kids LOVE it. Don't know if it was due to the following - substituted Namaste gluten free flour blend cup for cup; used 1 1/2 cups of sugar; adde more cinnamon; 1/2 cup coconut oil and 1/2 cup applesauce in place of 3/4 cup of oil. Added some chocolate chips to one part of the cake - EXCELLENT!. Next time will NOT add the pineapple juice as indicated - way too wet. The taste was great - but will tweak next time. While we LOVE coconut oil, I do find it makes things denser, so will use less next time.