I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I use fat free sour cream.
One of my family’s favorite cakes. Sooooo delicious, you have to try it if you never have! It is very rich and moist and flavorful and chockful of good things, and children love it, too. The cake ingredients are just stirred together, so it couldn’t be simpler to make. The cream cheese frosting is also fool-proof and is the perfect complement to the fruit flavors in the cake (‘though I make double the amount of frosting and use it all!). By the way, this makes a big, magnificent birthday cake.
This was a delicious cake. The only thing that I would change for the next time I make it is add another can of pineapple. I didn’t really taste it. But other than that it was perfect.
EVERY TIME I MAKE THE HUMMING BIRD CAKE, I GET A LOT OF REQUESTS FOR THE RECIPE AND TO MAKE MORE. THIS IS A VERY GOOD AND MOIST CAKE. EASY TO MAKE. I LOVE IT.
Made this cake for Christmas dessert and it was good. I did sub apple sauce for the oil only because I did not have any and it tasted great very moist.
I loved this cake. I added an extra 1/2 cup pineapple, drained and frosted with Allspice Cream Cheese Frosting from this site.
Very Tasty Hummingbird Cake! It turned out very moist. I doubled the recipe for the frosting and used all of it.
Made this yesterday it was very good. Used alittle less powder sihar since hubby likes it less sweet and added a little pineapple juice to thin it so it would drizzle easier
- 1 1/2 cups flour
- 1 cup granulated sugar
- 3/4 cup oil
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