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Hummingbird Bundt Cake

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 to 12 servings
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