Hummingbird Cake

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This recipe needs review. I went exactly by the recipe for ingredients and cooking time. It was dry. Perhaps after setting a day or two that will change. It did not rise like the recipe. It did not rise as shown in the picture. I am not a novice baker. Find another recipe.

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This cake is so moist and delicious, I'll definitely be making this one again. **Update: I have made this cake several times, recently had a neighbor ask me to make one for him to take for his work party. Yum :-

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This is one of the cakes I make every year at Thanksgiving and Christmas. I was German Chocolate frosting instead of the cream cheese. It is to die for.

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This recipe was a huge hit! I was a bit anxious based on the last 2 negative reviews. Used 8.5" disposable aluminum pans and I didn't have quite enough oil so I made up the difference with sour cream. I was baking for an older crowd and they adored the fruit & nut combination. Everyone took home seconds for tomorrow. Would definitely recommend this recipe!

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Let me start by saying I like hummingbird cake and have baked it before using other recipes. This cake was very dry, and the lemon zest in the frosting completely overpowered the banana and pineapple flavors in the cake. Terrible recipe. If you wan to bake. Hummingbird cake, don't use this recipe.

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Humming Bird Cake was not at all what I had hoped for. I made this for a Birthday cake without pre making one before hand to see if I would like it, and I was very dissappointed. It left me flat. Nothing special. I would maybe put the effort into tweeking it but honestly it wasn't for me. Sorry Food Network, not this time...

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Way too much batter for 8-inch pans. Next time I'll use 9-inchers. I followed recipe exactly and love the cake. Great flavor and texture.

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I replaced half cup of the vegetable oil with half cup of pineapple juice and baked in a 9" spring form. The cake is delicious, because the pineapple juice is so thin it took a lot longer to bake, I also ommited the nuts cause I made it for my toddler to have some as well.
Nest time I'd use a full cup of apple sauce instead of the oil. I also didnt use any frosting...

It was wonderful just like that!

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Been making this recipe for years. It's always a hit..never last long. So glad some of the old classic recipes are comming back. Thanks!!

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I made this cake 2 weeks ago and it was gone in 3 days! I made it in a 9x13 pan, used canned pineapple and baked it for 38 minutes....It was perfect and moist(you do need to check after 30 minutes or so with toothpick This cake seemed to get moister and more delicious the longer it sits in fridge! Was real good the day it was made.. tasted better by 2nd day and by 3rd day it was so moist & delish.... all the flavors just melded together....yummy perfection! my husband is picky about cakes but he gobbled this up in no time... making this cake again today... my mouth is watering as I think about eating it later... Icing is to die for too..so good and well worth the effort...I LOVE foodnetwork magazine!