Hummingbird Bundt Cake is a delicious bundt cake version of the hugely popular southern layer cake. Flavored with banana, pineapple, cinnamon, and pecans with a cream cheese glaze.
Course Dessert
Cuisine Southern
Keyword bundt cake
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Servings 18
Ingredients
Batter
1 1/2 cupschopped pecans
3cupsall-purpose flour
1 1/2cupsgranulated sugar
1/2cuppacked light brown sugar
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonsalt
3largeeggs,lightly beaten
1 3/4cupsmashed ripe bananas,about 3 or 4
1(8-ounce) cancrushed pineapple,undrained
3/4cupvegetable or canola oil
1 1/2teaspoonsvanilla extract
Cream Cheese Glaze
4ouncescream cheese,softened
1teaspoonvanilla extract
1-2tablespoonsmilk
2cupssifted powdered sugar
Instructions
Preheat oven to 350 degrees. Spread pecans out in a baking pan and bake for 8 minutes to toast them, stirring once halfway through.
In a large bowl, stir together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
Stir in eggs, mashed banana, pineapple, oil, and vanilla until there are no streaks of flour left.
Spray a 14-cup Bundt pan well with baking spray with flour. Scatter 1 cup of the toasted pecans in the bottom of the Bundt pan.
Pour the batter into the Bundt pan. Bake at 350 degrees for 60 to 70 minutes.
Cool cake in pan for 10 minutes and then invert onto a cake stand or serving platter to cool completely.
To make glaze, place cream cheese, vanilla and 1 tablespoon of milk in a large bowl. Beat with a hand-held mixer until smooth.
Beat in 1 cup of powdered sugar until smooth.Beat in the second cup.
Beat in another tablespoon of milk of milk if too thick.
Pour glaze over cake. Top with remaining chopped pecans.
Notes
Leftovers should be stored in the refrigerator.Be sure to use ripe bananas that have plenty of black spots on the peels. Unripe bananas won't add enough sweetness or moisture.