Hummingbird Cake

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DELISH!!!! I made this for my Grandpa's 91st birthday party and when I described the ingredients to my family everyone looked at me like I had grown horns on my head. Well, when this masterpiece was placed on everyone's plate they were sold before they even tasted! I made only a few slight changes: I used coconut oil instead of vegetable oil and I used 1 tsp baking soda instead of 1-1/4 tsp. Otherwise I stuck to the gameplan!

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Uhhhhh-mazing!!!!!!!!!!!! Even the batter was to die for.

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The best ! Added a bit of shredded coconut on top and everyone just loved it. It's even better the next day. This really tastes better at room temperature.

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This is the most amazing cake recipe...EVER. I also use one small can of crushed pinapple (with the juice and double the amount of nuts! The beautiful thing about this cake is that it can be made as chunky or smooth as you want - nuts can easily be processed in a food processor for a finer texture. Cooking time will vary, so keep an eye on your cake, but be brave! Try as a cupcake or even as a waffle mix! I have done both and could not have been happier with the results! Yum!

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I made this just to find out what a "Hummingbird cake" is all about and I was extremely impressed by this recipe. The cake turned out perfect! I didn't have fresh pineapple so I added a small can of crushed pineapple, juice and all. I thought it might be too watery and I did heed the warnings of the previous reviewers and watched the oven time. It turned the cake actually did need the full time stated to bake. The cake couldn't have been better! I did have to add a couple more cups of powdered sugar for the icing. I skipped the zest but added rum and vanilla! Awesome cake! Will be my "go to" recipe from now on.

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I have made this a few times and each time it is a huge hit. It's a big winner!

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This has got to be the best desert for my husband. He just loves it and I have to make it at least twice a month.It is so great to cut it into slices and pack for his lunches. Now he wants to take more of it for his co-workers and they love it. thanks!

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I made this cake for my husband for Father's Day and it was fantastic. I did read many of the reviews before I made it and I do have to say that my cake took the 50-55min that the recipe recommended. I used the 8in round pans so maybe some other reviewers used 9in or bigger? Anyway, I followed the recipe exactly and it was perfect. The icing was phenomenal too. I didn't have a problem with it being thin and the lemon zest is a really good flavor with this cake.

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Before you read the rest of this review, know this: THE CAKE WAS FIVE STARS!!! But, the review is for the recipe and there are some severe problems with it. First of of all, the cake is said to bake for too long. It says 50-55 minutes and our timer went off at 40 min for us to check on it and the cakes was brown and slightly overdone. Second, by accident my daughter poured over twice the vanilla in and the icing still tasted phenomenal. I would suggest not being afraid to experiment with the vanilla. Our icing, on the downside was VERY THIN AND DRIPPY, also containing lots of clumps even after beating the butter and cream cheese and sifting the sugar. While this is good for sneaky fingers, it unfortunately makes the cake look like a disaster. I would completely recommend this recipe with a few minor adjustments to the bake time and the icing recipe.

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Family loved this, made it for my mother on mother's day and she LOVED IT!! c: but i recommend on cutting down on the sugar for the icing.