Hummingbird Bundt Cake
This moist Hummingbird cake has amazing flavor with bananas, pecans, and crushed pineapple.
Equipment
Ingredients
- 3 cups (363g) all purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) salt
- 1 teaspoon (3g) ground cinnamon
- 3 large eggs-room temperature lightly beaten
- 1 cup (215g) vegetable oil
- 1 ½ teaspoons (6g) vanilla extract
- 8 oz (227g) crushed pineapple, undrained
- 1 cup (100g) chopped pecans
- 1 ¾ cup (392g) mashed ripe bananas (4 large)
For the Cream Cheese Glaze
- 4 oz. Cream Cheese Softened
- 2 cups powdered sugar sifted
- 1-2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F, Grease and flour bundt pan. (We used a pan with capacity of 12 cups)
- Combine the first 5 ingredients in a large mixing bowl. Whisk to blend.
- Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.
- Spoon batter into the prepared bundt cake or tube pan. Bake at 350 degrees for 60 minutes or until a toothpick comes out clean or with just a few crumbs attached.
- Cool in the cake pan on a cooling rack for 10 minutes before turning out.
- This recipe makes 6 cups of batter.
For the Cream Cheese Glaze
- With an electric mixer (we used a hand mixer), add the softened cream cheese to a bowl and mix until smooth. Then, add the powdered sugar, vanilla, and milk.
- (You can adjust the consistency as needed by adding more powdered sugar to thicken, or more milk to soften.)
Decorating the Cake
- After the cake has cooled, it's time to add the cream cheese glaze. For more control, we added the glaze to a disposable piping bag with the tip snipped away and piped the glaze onto the cake.
- Then, we topped with crushed pecans.
Refrigerate
- This cake should be refrigerated because of the cream cheese frosting. However, its best to remove a few hours before serving so that the cake can warm to room temperature and soften.
Notes
We used a bundt cake with a capacity of 12 cups (although our recipe only had 6 cups). You can use a smaller bundt pan if you'd like, just make sure that there is plenty of room for the cake to rise. Don't fill past ¾ full or about 1.5 inches from the top of the pan as a general rule.
This bundt cake, as with the majority of our cake recipes, can be frozen for up to three months if wrapped properly. Wrap the cake in plastic wrap followed by foil. When defrosting, move to the refrigerator the night before and keep wrapped. Remove from the refrigerator the next morning, and continue thawing.