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Hummingbird Bundt Cake

Posted By Jennifer On April 10, 2012 @ 7:54 am In cakes | Comments Disabled

Recipe adapted from Southern Living magazine. Read more at Bake or Break.

Cake

  • 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

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.

Glaze

  • 4 ounces cream cheese, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

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.

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