Hummingbird Cake is one of my favorite cakes. I don’t make it often because it’s just too dangerous to have around. There’s something magical about that combination of bananas, pineapple, cinnamon, and cream cheese that is hard to resist.
In a recent issue of Southern Living, this slight twist on the traditional Hummingbird caught my eye. I immediately saved the recipe, putting it near the top of my to-bake list.
The bundt cake version doesn’t really vary that much from the original recipe. The big change is its simplification by not making cake layers and skipping the frosting of those layers.
Not much is easier in the cake world than a Bundt cake. And, this one is topped with a cream cheese glaze that is poured over the cake. So, you get all the best of Hummingbird Cake, but just dialed down a couple of notches in the labor department.
Ingredients
- 1 & 1/2 cups chopped pecans, toasted (divided)
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 1 & 3/4 cups mashed ripe bananas (about 4 large bananas)
- 8 ounces crushed pineapple (undrained)
- 3/4 cup canola oil
- 1 & 1/2 teaspoons vanilla extract
- 4 ounces cream cheese, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
Preheat oven to 350°. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in bottom of pan.
Stir together flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, bananas, pineapple, oil, and vanilla. Stir just until dry ingredients are moistened. Spoon batter evenly in 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 cake to wire rack to cool completely.
To make the glaze, beat cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until mixture is smooth and pourable.
Pour glaze over cooled cake. Sprinkle remaining 1/2 cup pecans over top of glaze.
Notes
Recipe adapted from Southern Living.
April 10th, 2012 at 8:34 am
gorgeous! why not put it in a bundt?
April 10th, 2012 at 12:11 pm
Yuuuuuuuum!! Looks just perfect, I would have a slice (or two, or three..) just right now!!
April 10th, 2012 at 2:36 pm
I’d never heard of Hummingbird cake before reading this post, but now I’m craving it massively…sounds absolutely divine!
April 10th, 2012 at 3:24 pm
Ahhh, i love Hummingbird cake. So DELICIOUS!
April 10th, 2012 at 4:48 pm
hummingbird cakes are so sweet! yum!
April 11th, 2012 at 7:17 am
Quick question…..I have only a 10 cup Bundt pan. Do you think I could use that and make a mini loaf as well? Any thoughts would be great appreciated.
Thanks!
P.S. I love your blog and the recipes are always a big hit when I make them
April 11th, 2012 at 8:34 am
Mouth watering delicious!
April 11th, 2012 at 10:07 am
Marianne, I think that would work. This is A LOT of cake batter. Let me know how it goes. Thanks!
April 12th, 2012 at 7:27 am
I will let you know…..but I am making your Paula Deen Banana Pudding first. Thanks for getting back to me!
April 13th, 2012 at 2:16 am
mouthwatering……………….
April 13th, 2012 at 10:43 am
Looks amazing! here’s a little something for you!
http://aroundsomethingelse.blogspot.com.es/2012/04/big-hugs-versatile-blogger-award.html
April 15th, 2012 at 3:27 pm
Those toasted pecans are taking it over the top for me. Pics are exquisite too. Thanks for sharing. As soon as the boyfriend is off his current gluten-free kick, this sucker’s going into our bellies – Gary
April 17th, 2012 at 1:05 pm
i shared this post on FB
April 19th, 2012 at 5:44 am
wow! my mouth is watering! this cake looks divine!
April 23rd, 2012 at 8:15 am
This looks amazing
April 23rd, 2012 at 1:15 pm
I made this for a church pot luck and it was very well received! Thanks for the wonderful recipe!
April 24th, 2012 at 7:47 am
Made this for a school meeting with alot of people that get served the best of the best and they absolutely LOVED this cake, I rec’d numerous compliments of how wonderful this cake was. Thank you!
June 20th, 2012 at 8:52 am
I made this cake and posted about it (and linked to your blog)on my blog Williams Kitchen – Made with Love. It turned out beautifully and so delicious!!!
http://williamskitchen.blogspot.com/2012/06/hummingbird-bundt-cake.html
September 10th, 2012 at 6:46 am
I have to try this recipe! I love all your recipes, thanks for sharing.