Hummingbird Bundt Cake
Hummingbird Bundt Cake is a fun twist on a classic southern cake recipe. This moist cake is stuffed with bananas, pineapple and pecans. So delicious with a cream cheese glaze.
Servings 15
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 8 ounces crushed pineapple (with liquid)
- 1 cup pecans (chopped)
- 1 1/2 cups mashed bananas (about 2 large bananas)
For the Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
Instructions
Make the cake:
- Preheat oven to 350 degrees.
- Using a whisk, mix the dry ingredients in a large mixing bowl.
- Add in the eggs, oil, vanilla and pineapple. Stir until well combined, scraping the edges of the bowl as needed.
- Mix in bananas and pecans.
- Grease a bundt cake pan with shortening, then dust it with flour. Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.
Make the Glaze:
- Using a hand mixer, cream the cream cheese until smooth.
- Add the powdered sugar and vanilla extract. Mix well.
- Add the heavy cream, one tablespoon at a time and beating between each addition, until the glaze is the consistency you'd like.
- Drizzle the glaze over the cooled cake and sprinkle with additional pecans if desired.
Notes
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**