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Hummingbird Bundt Cake
Hummingbird Bundt Cake features a delicious combination of bananas, pineapple, cinnamon, and nuts, all topped with a cream cheese glaze.
Ingredients
For the cake:
- 1 ½ cups (180 g) chopped toasted pecans, divided
- 3 cups (360 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs, lightly beaten
- 1 ¾ cups mashed ripe bananas, about 4 large bananas
- 8 ounces (226 g) crushed pineapple (undrained)
- ¾ cup (180 ml) canola oil
- 1 ½ teaspoons vanilla extract
For the glaze:
- 4 ounces (113 g) cream cheese, at room temperature
- 2 cups (220 g) sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons (15 to 30 ml) milk
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in the bottom of the pan.
- Stir together the flour, sugar, baking soda, cinnamon, and salt. Stir in the eggs, bananas, pineapple, oil, and vanilla. Stir just until the dry ingredients are moistened. Spoon the batter evenly in the prepared pan.
- Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer the cake to a wire rack to cool completely.
To make the glaze:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until the mixture is smooth and pourable.
- Pour the glaze over cooled cake. Sprinkle the remaining 1/2 cup pecans over top of glaze.
Notes
- Recipe slightly adapted from Southern Living.
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