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Was looking for an uncommon kind of cake to present at a summer BBQ this past Saturday and this was a hit! Didn’t have any pineapple, unfortunately, so I had to ad lib and use 8 oz of mandarin oranges in light syrup instead. Turned out surprisingly great!
The nutmeg and cinnamon make this cake reminiscent of carrot cake despite no carrots. Super moist, tender and easily stackable. Recommend refrigerating cakes before icing and chill again post-icing. Cream Cheese Frosting was a tad sweet, but can’t complain. No leftovers! Photo of the cake on IG account @sillymissmilliee … Try the recipe. You won’t be sorry. :)
I was so excited to make this for Mother’s Day but It was so bland, will never make it again.
Hi, Jody! I’m sorry this cake wasn’t your favorite. It sounds like you like strong, rich flavors. Maybe you would like this Coffee Cake or this Carrot Cake recipe better.
I made this cake and it turned out beautifully. Could use a little more moisture, but I’m in high altitude so go figure. I will get it perfect next time by adjusting a few ingredients. Cheers!
I made this cake and WOW! Excellent instructions and an obvious fool-proof cake came out perfectly. I had a lot of icing left over. This cake a real crowd-pleaser. Tremendous flavors. Can freeze extra icing if desired for use later with cup cakes. Thank you so very much for this receipe!!!
Would like to have seen what inside of the cake looks like!
Hi Debbi May. If you look at the method step that shows the assembly, you can get a little sense of how the layers will look. Thanks for your comment.
I have a nut- allergy child. Ugh. Can toasted coconut be used instead of pecans?
Hi, Patricia! Sure, I think that it would work just fine to substitute toasted coconut for the pecans. Enjoy!
I’d never heard of this before! :o but sounds and looks AMAZING
I’m sorry I’ve tried looking through comments for cupcake variation and baking time but haven’t found it. Anyone that can help me?
Hi, Dynah. The same recipe works for cupcakes as it does for the cake, however you’ll want to cut the icing recipe in half (and you still might have some leftover). The baking time will depend on the size of cupcake tin you use. If you use normal sized cupcake tins, the bake time should be roughly the same as the cake (25-30 minutes) – just keep an eye on them and check with a toothpick to see if they are done. The toothpick when inserted will come out clean when they’re done. Enjoy!
Thank you so much. I have made the cake before and it came out great. Was loved by everyone. Wanted to try cupcakes today. Such a great recipe
Would like to know if this can be baked bundt cake style and if so…please relate. I’d love to fix this for Thanksgiving. Would love a reply ASAP…this cake looks so delicious…SG
Shirley, I honestly don’t know as I’ve not tried baking this recipe in a bundt cake pan. The cake recipe converts very easily from sheet cake to cupcakes, so I would guess it would work. If you try it, then you’ll want to cut the icing recipe in half since it’s intended for multiple layers of cake. You’ll also want to pay close attention to the baking time and check to see that the cake is cooked all the way through since a bundt pan is deeper than cupcakes or sheet cake pans. Please let us know how it works out!
I would like to make this a two layer cake and wonder how much the batter would rise? I was thinking of filling two 9″ pans to 2/3 full and increase the baking time. Any advice would be appreciated. Thanks!
I made this cake when my inlaws came and it was such a hit, I decided to make it again for our county fair last week. I took first place in my class. Thank you so much for this wonderful recipe!
That’s great Daynnell!
Yes, Congrats, Daynnell!!
I’m a 66 year old man who has just now learned to cook. My Sainted Mother is 90, and can no longer cook for herself. Although I am new at this, I found a recipe for this Hummingbird Cake on the Internet. It sounded good since I even put pineapple in my cole slaw. Well, I’ll have to say, without a doubt, this is the best cake that has ever crossed my lips. And I made it! Simply wonderful.
Hi, Ron, I’m so glad you attempted the cake and that you liked it! How wonderful to take up cooking at this stage of your life. I hope you shared some of the cake with your mom, too :-)
Can I make this 2 or 3 days before serving it by keeping it in the fridge? Will the banana turn dark, or the cake get soggy (or dry?)
Hi, Anna. I haven’t tried making it that far ahead of time before serving. A day ahead is certainly fine, so two days might be. One thing to considert is that the cake will absorb any odors from your fridge if the seal around the cake isn’t really good. If you try making it that far ahead of time, please let us know how it works out!
Easter Sunday is my husband’s 60th birthday and he loves carrot cake. But then I came across this recipe and want to try this instead. I’d read a comment somewhere about someone adding grated carrots and coconut to it and reducing the amount of banana…have you heard this…any thoughts…proportions? Can’t wait to make this!
Can this cake be made without nuts (due to allergy to nuts?)
I’m guessing that yes, it would be just fine without nuts, although lacking the texture. You might consider adding some dried fruit instead. If you try it, please let us know how it works out!
I used unsweetened coconut shreds and it turned out beautiful. (Just make sure they are not manufactured on equipment possibly used for nuts. It will say in engredients list) My daughters best friend has a tree nut allergy, so we have to be extra careful.
Yes. i made the cake and forgot to add the nuts to the batter. It was great and everyone loved it.
Made this cake for my son’s birthday. He’s not a fan of cream cheese, so I substituted my favorite vanilla icing for the layers, and my favorite dark chocolate icing for the outside.
The cake got rave reviews from everyone who tried it. It’s a keeper.
Could I make this in a 9×13 pan??
I’m guessing that yes, you could make this in a 9×13 pan. You may need to increase the cooking time by a few minutes. How much longer, your guess is as good as mine. If you make it in a 9×13 pan, please let us know what you did and how it worked out for you!
Hi Lynn, I haven’t tried making this cake in a 9X13″ pan. If you do, you might want to make two layers instead of three and increase the cook time, as Elise suggested. Please do let us know how it works out!
This cake looks amazing! Cannot wait to try it!
So far this summer I’ve baked Suzanne’s Chocolate Cake and made the Orange Curd Cake twice and so far all of my cakes tend to lean like the tower of Piza- but amazing and delicious non-the-less . Any tips on how to keep the layers plumb? I followed the layering noted in the Orange Curd recipe with each cake but they still look a bit wonky.
this recipe was easy and is one if not my favorite.I am turning 55yrs old and my 4yr old grandaughter help my measure and mix and then frost it and we had a blast. I would say to you all (make it) and enjoy. John Fleshman. Phx AZ.