From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan.
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
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 Tbsp. milk
How to Make It
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.
yes, I make a Hawaiian bread in mini loaves at Thanksgiving time which I give away along with my Pumpkin bread and I use walnuts in both. I'm going to make this bundt cake and add coconut to it. When I make my Hawaiian bread I add mini-chocolate chips to the recipe also. This bread is a big hit with everyone I give it to.
I had the same problem that it never seemed to get cooked in the middle even after multiple time of adding 8-10 minutes and rechecking. Very dense and heavy cake and still not cooked inside - although mu kids LOVE it. Don't know if it was due to the following - substituted Namaste gluten free flour blend cup for cup; used 1 1/2 cups of sugar; adde more cinnamon; 1/2 cup coconut oil and 1/2 cup applesauce in place of 3/4 cup of oil. Added some chocolate chips to one part of the cake - EXCELLENT!. Next time will NOT add the pineapple juice as indicated - way too wet. The taste was great - but will tweak next time. While we LOVE coconut oil, I do find it makes things denser, so will use less next time.
Good but not amazing. I have made the traditional 3-layer cake for years, and this is not its equal. It is more like banana bread than cake. I think the fact that the traditional layer cake has tons more icing makes a difference, but I also found this recipe to be a bit dry. And I am unsure why the pecans in the cake are sprinkled into the bundt pan rather than being mixed into the batter. It is faster and easier than making a layer cake, and I'd make it again. But it is more accurately a "hummingbird-inspired" bundt cake.
This is great recipe I will definitely make this again I also mistakenly drain the pineapple but it still came out great . Added 1 cup of chopped maraschino cherries . I also skipped the icing completely, it was really moist didn'tthink it needed it . Thanks
I made this for an Easter brunch. I put the nuts in the pan before baking and they got embedded into the cake. It was an OK cake. As someone else said, it tasted like banana bread. I personally wouldn't make it again. As I said, it was OK.