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Hummingbird Bundt Cake

December 17, 2019 by Lee Leave a Comment

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Hummingbird Bundt Cake

Course: Dessert
Keyword: cake
Servings: 0
Author: Southern Living

Ingredients

  • Cake Batter
  • 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
  • 1 3/4 cups mashed ripe bananas about 4 large
  • 1 8-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
  • 1 to 2 Tbsp. milk

Instructions

  • Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  • Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, 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: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Notes

Recipe By: Southern Living
FEBRUARY 2012
Serving Size: 10

Related posts:

No-Bake Peanut Butter Pretzel Bars

Whole Lemon Bars

Whole Lemon Tart

Yellow Cupcakes with Chocolate Ganache Frosting

Zucchini Brownies

Filed Under: Dessert Tagged With: cake

Previous Post: « Hummingbird Cake (Lightened)
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