Hummingbird Bundt Cake Recipe
This classic southern dessert is usually made as a layer cake, but we’ve simplified into a one-pan bundt cake. Plan ahead because this cake needs to cool for about 2 hours before adding the cream cheese glaze.
- 1-3/4 cups (191 grams) chopped pecans, divided
- 3 cups (400 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 2 cups (322 grams) ripe bananas, mashed (about 4 large)
- 8 oz. (227 grams/1 small can) crushed pineapple, undrained
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoons vanilla extract
- 4 oz. (113 grams) cream cheese, softened
- 2 cups (243 grams) sifted powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons cream or milk
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Bake pecans in a single layer on a baking sheet about 8 to 10 minutes, stirring halfway through, until toasted.
Spray a large bundt pan thoroughly with flour-based cooking spray (or grease and flour).
Stir together flour, sugar, baking soda, cinnamon and salt in a large mixing bowl. Beat in eggs, banana, pineapple, vegetable oil and vanilla extract. Mix until the batter just comes together; do not overmix.
Sprinkle 1 cup of the chopped pecans into the prepared pan (Image 1). Pour the batter over the pecans (Image 2), and bake for 55 minutes to 1 hour, or until a skewer inserted near the center comes out clean. Let cake cool in the pan on a wire rack for 10 minutes, then carefully turn the cake out onto the wire rack and let cool completely before glazing (Image 3).
In the bowl of an electric mixer, add the cream cheese, powdered sugar, vanilla and 1 tablespoon milk. Mix on low speed until thoroughly combined, adding additional milk as needed. Immediately pour glaze over cake, letting it flow down the sides. Sprinkle with remaining chopped pecans (Image 1) and serve (Image 2).