I made this Hummingbird Cake recipe I found on Mr. Food.
I followed the directions exactly with 1 exception, I took 1/2 cup of toasted sweetened coconut and sprinkled it on top.
I used the Tupperware Chop ‘N Prep to chop up the cherries in about 10 seconds, same for the pecans (I love time-saving tools!)
There would be a couple of things I would do differently when making this recipe again. I would not include the cinnamon or use 1/2 as much. It sort of tasted like a spice cake. I would probably add in 1/2 cup crushed pineapple into the cake batter, just a personal preference.
I would also double the frosting recipe so it entire cake could be covered and cover it with toasted coconut (again a personal preference).
Have you made this before and what differences are in your recipe? I would like this into form next time with my changes.