Hummingbird Bundt Cake

Hummingbird Bundt Cake is a moist, fruity treat packed with bananas, pineapple, and crunchy pecans. It's easy to whip up and so irresistible with every slice.

Course Dessert

Cuisine American

Keyword banana cake, bundt cake, hummingbird cake, pecan dessert, tropical flavors

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings to 12 servings

Calories 400kcal

Author Liza A

Ingredients

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs lightly beaten
3 large bananas mashed
1 14-oz. can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

Glaze

4 ounces cream cheese cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 Tbsp. milk

Instructions

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Set aside.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt; stir in beaten eggs, mashed bananas, pineapple, oil and vanilla, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare glaze by beating cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk until well blended. Slowly add remaining 1 Tbsp. milk, beating until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Enjoy!

Notes

Recipe adapted from: February 2012 issue of Southern Living

Nutrition