Tennessee Hummingbird Cake

“I love the flavor of this cake but do not try to make it as a layer cake because it is too heavy and dense.The layers want to collapse.Other than that, the cake is so moist and tasty!”

“Delicious cake!I made this in a 9×13 pan instead of making a double layer cake and just baked it a little longer.We didn’t even frost this because it was so moist you could eat it as is. However, a Cream Cheese frosting would be really good with this. Will definitely make this again.Thanks Teresa!”

“I love this cake. It is an unbelievable scratch cake. I used 3 c. self-rising flour and omitted the baking soda. Also, not crazy about nuts so I substituted some coconut and it was scrumptious. I made Wilton’s Buttercream frosting as I was out of cream cheese. This cake is superb.”

“This has to be one of the best cakes I have made in a long time. Very moist thick cake. I made this in a 9×13 in casserole pan because I wasn’t sure how it would do in cake pans. Due to it being so thick and so much batter. Everyone here just loved this. I will be making it again and very soon. I iced it with recipe #24842 which I think made this cake. I tagged this in memory of Chef Monday!”

“I used two 9-inch pans and was a bit nervous that there might be too much batter, but forged ahead.When the cakes were done, I was rewarded with two perfect layers with flat tops.That made putting together the cake a dream.I used the recipe for Aunt Darlene’s Cream Cheese FrostingRecipe #24842 and ended up with a dream cake.Nice flavor, VERY moist and delicious and the coconut in the frosting really set it off.We enjoyed it cold from the refrigerator.”