Hummingbird Cake

  • 1GaTransplant Posted: 01/26/09
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    Excellent!!

  • HorseFLy Posted: 11/23/08
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    This is the best cake I have ever made. When I was a kid a neighbor used to make us hummingbird cakes all the time. Her cake was good, but this recipe is even better! I plan to try the lightened recipe next because I calculated this recipe to be nearly 800 calories for 1/12th of the cake.

  • moxieme Posted: 09/07/10
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    I've seen this recipe in my S.L. cookbook but never made it until now after seeing it featured here as S.L. most requested recipe. It was a moist and pretty good "Bananna cake". I was a bit dissapointed in that but overall if you like banannas, then it's a good solid cake.

  • Robertata Posted: 12/07/09
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    We were astounded at the wonderful flavor of this cake. We frequented a restaurant that had this by the slice. They were kind enough to give us the recipe. It is not too difficult, and everyone loves it. Pay attention to the "folding: in the recipe.

  • divamama111 Posted: 09/07/10
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    Love Love Love this cake it will be a staple in my house even my husband loved it and he is not a big cake eater.

  • 1Wendyw Posted: 08/18/10
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    I have been making this cake for years. It is very easy to make. This cake is a crowd pleaser at family parties. Everyone fights over who gets to take the left over home for late night snacks.

  • nancywade Posted: 11/29/10
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    I tasted this at a banquet at a fancy golf club and then saw the recipe in a magazine. I made it and it is AWESOME!!! and I will be making it again for special occasions cause it is sooo rich!!!

  • CarmenReynolds Posted: 08/22/10
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    Great Recipe. You could add apples or raisins and it would still taste great.

  • Kimmik22 Posted: 12/07/10
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    I have made this cake for years. The first time I made it, I wasn't sure it was going to be a hit or not since I thought it was a weird combination of banana & pineapple. I tell you....EVERY TIME I MAKE IT IT IS GONE IN 10 MINUTES FLAT OR LESS. I LOVE THIS CAKE!!!

  • MerneB Posted: 10/26/10
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    I made this cake for the first time Saturday and entered it in a 'Bake-off' at our church festival. I took 2nd place!! I was thrilled, and the judges said it was excellent. I did sub part of the oil with applesauce (1/4cup),just because a cup of oil sounded like alot. Will make again for the holidays!

  • PinkDiva Posted: 12/25/10
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    Awesome cake. I made this for Christmas this year. Amazing! My family enjoyed it and are awaiting the next cake. Tip: Coursely chopping the bananas gives great texture as opposed to mashing them.

  • Angelyn Posted: 04/23/11
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    This is my all-time favorite cake! And layer cakes are my favorite food. I love to make this for Easter, Mother's Day, or a birthday. If you like carrot cake you'll love this. In my opinion it's a perfect recipe, except that I toast my pecans before putting them in the batter and use extra pecans (about 1 3/4 cup) in the frosting, chopping some of them extra-fine so there's toasty flavor in each bite . The pecan cream cheese frosting really is to die for. I could eat this at every special occasion!

  • tracydoran Posted: 05/03/11
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    I made this over the weekend and it is to die for. We love it. Toasting the pecans is key to this recipe. The only change I made was... I made a 2 layer cake instead of three. I hadn't made this in a long time and couldn't find my original recipe, this is a keeper!!!

  • doggie5310 Posted: 04/28/11
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    A delicious cake that holds up great. I once made it as a wedding/anniversary cake in graduating layers with cream cheese icing/frosting. Had to mix up three batches of batter to fill pans with a bonus pan of minature cupcakes for the kiddies. I used pecan meal in the batter to give the cake a nutty flavor.BEST CAKE I EVER MADE!

  • Pat73521 Posted: 04/28/11
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    I entered this cake in an auction event that was raising money for a women's shelter. The cake sold for $80! The auctioneer asked if I had any more cakes! It's also my senator's favorite cake, so it goes to most of the functions I attend. Definitely the most requested cake I make!

  • Lynn1967 Posted: 04/09/11
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    Really good, moist cake. Made for a dinner party and got rave reviews!

  • ou81too Posted: 05/03/11
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    This cake, by far, received the most rave reviews for Easter dinner. I followed the recipe exactly.

  • Imnomartha Posted: 07/27/11
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    I have the The Southern Living Cookbook 4th print from 1989 and just made this cake today. To add a special touch to it I decided to fill it with the pineapple filling recipe also from the cookbook! It is delectable (I know from sampling the trimmings from shaping the cake) and I can not wait for my mom to dig into her birthday cake tomorrow! The only thing I noticed was necessary (because of the filling) was to use the buttercream frosting recipe modified by using 1 cup butter and 1/2 cup cream cheese rather than 1 1/2 cups butter. The frosting is a bit sweeter than traditional cream cheese frosting but just the right consistency and oh so good!!!

  • bctripp Posted: 11/06/11
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    We love this! My Grandma used to make this cake for me and now i'm still making it today!! Always a hit!

  • Miamifano Posted: 11/22/11
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    This cake was made by my mom for my dad's birthday every year before she passed I am so blessed to find it here..Thanks a million!!!

  • stevedc Posted: 05/01/12
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    Ms. Frances Reynolds Lokey of Mayfield, Georgia was a distant relative and close family friend. And she was a very dear, very Southern, lady. She made this cake for special occasions. When asked about the origin of the name, she pointed to the sliced pecans. She sliced the pecans cross-wise (rather than lengthwise) for the batter as well as the frosting. If you hold a slice up by one end ("the tail," she called it) you can imagine a hummingbird hovering in flight. It's a fair amount of extra work, but it sure makes for a pretty cake!

  • charoulli Posted: 03/08/12
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    Wow! The end.

  • Kdeaton Posted: 04/04/12
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    Best cake ever tasted super moist and easy. Everytime i make it I am asked for recipe. Make sure to make own cream cheese frosting way better than bought frosting and super easy.

  • j2kwalk2 Posted: 06/18/12
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    Made for Father's day gathering. It was a big hit. I did what a couple suggested and toasted my pecans and course cut the bananas. My bananas were not over ripe, but this was ok in the cake. I thought I had done something wrong when I added the eggs and oil and the batter was stiff, but after you add the pineapple it makes it a thick cake batter. I also did just two layers and it was just fine. I am sure the three layers is great too, if you like a lot of icing. Easy and quick. I still prefer the Carrot Cake and Cream Cheese Pound Cake. To Snaily303. I turned my oven down to 325, I cook in dark pans. Since I did two as opposed to 3 layers it took longer in the oven. You may want to get you oven checked to make sure the temperature is correct. If you used convection may be another reason. I find it does not work so well on cakes, for me at any rate.

  • chefgranny1 Posted: 05/02/13
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    In picture you have 3 layers. Recipe calls for 4 cake pans....Explaine this to me please..

  • deltamom3 Posted: 04/29/12
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    Baked this cake as a trial run for a cake I am baking for a fundraiser for our Church Youth Group Trip this summer (first ever from scratch cake) and it turned out perfect even though I forgot to get bananas. I will be baking this cake for sure and will add bananas next time. Sorta tastes like a spice cake with the yummy cinnamon inside. Not overly sweet either, which is a plus. I did think the 1 cup of vegetable oil was a bit much but it still tasted awesome. Thanks for a great recipe!

  • SarahMichelle Posted: 04/02/13
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    Delicious! It was the favorite at my work party!

  • snapcook Posted: 03/08/12
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    Love! Love! Love! A truly wonderful cake!

  • Jalinb7256 Posted: 11/23/12
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    Yummy!!!! Enough said.

  • evalata Posted: 12/28/12
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    I follow the recipe exactly as it was and it turned out amazing. I cooked it for 25 mins but you should always check after 15-20 to see if it is cooked. I used a toothpick to check if it was done in the middle. In regards to the frosting, I used : 1 (8-ounce) package cream cheese, softened 1/2 cup butter softened 2 Cups powdered sugar 1.5 teaspoons vanilla extract Simply amazing, I wish I could upload a pic. :)

  • timstow Posted: 02/05/13
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    This was an easy cake to make and very delicious. The only problem I had was even tho I followed the recipe to the letter, my 3 cakes were only about an inch in thickness. I thought they would be thicker than that. Did I do something wrong? I don't think I did. Anyone have any suggestions as to why this occurred? Next time I think I will double the ingredients to create a much thicker cake...

  • threeboys3 Posted: 04/13/13
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    Made this cake for my husband's birthday one year, it's absolutely delicious and super moist. It's very rich and it goes a long way, great for dinner parties:)

  • snaily303 Posted: 05/01/12
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    I made this cake by following the recipe exactly and it came out still wet in the middle, even after keeping it in the oven for a while longer. Once i turned it out it was completely uncooked underneath and completely soggy. Is there something I did wrong? Because I followed it EXACTLY as it is written.

  • lowcountryjd Posted: 11/21/12
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    This has become a family tradition at Thanksgiving or Christmas. I make it the day before I think it gets better with age! It is easy but looks like you spent hours on making it. The best cake ever! Jeanette

  • susanmcgee Posted: 08/09/12
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    I give the cake portion a 5, the ceam cheese frosting, for this recipe, I give a 2. There was not enough frosting to cover the three layers and the sides. I suggest you double the recipe. The other issue I had was the frosting was too thin and did not look like the picture. It did not have that whipped looked. I imagined it woulds be perfect for a sheet cake version of The Hummingbird Cake.

  • LizzieT28 Posted: 08/18/14
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    I made these as cupcakes for my office. Never having had one, I have been told they are spot on perfect! Personally, anything that tastes like frosted banana bread with a kick of pineapple, will always have my vote.

  • missypq Posted: 12/31/13
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    I made a couple of minor changes and got rave reviews for this cake. I added 3/4 cup of coconut, cut the oil to 2/3 cup, increased the pineapple to 1 1/4 cup and the bananas to 2 1/2 cups. It is insanely moist and tasty.

  • holly1 Posted: 04/21/14
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    Absolutely Amazing!!! I made this cake this past weekend and my whole family loved it! everyone wanted the recipe....I guess I will be making it again!

  • seaside725 Posted: 07/09/13
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    I give the cake a 4. I thought it was good, but my family didn't like the pineapple in it. The frosting I give a 5. It will be my go to cream cheese frosting.

  • rebeccaj321 Posted: 08/19/13
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    The most gorgeous cake, everyone I make it for says its delightful. I changed the flour and baking soda for SR flour and it ends up a bit mor tall and light, yet just as moist. Delicious

  • bianca0520 Posted: 08/15/14
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    i love making cakes from scratch, so Southern Living is my go to. I have not made this particular cake...but I'm dying too, My question is will the cake taste the same with no bananas!! I know that's crazy, but I'm not a big fan of bananas, (my family is)! or will I even know that the bananas exist?

  • billyd Posted: 12/20/13
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    You smokin crack granny. Looks like it says 3 pans to me???

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