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Hummingbird Bundt Cake

Photo: Jennifer Davick; Styling: Annette Joseph
Hands-on time 20 mins
Total time 3 hrs, 45 mins
Yield Makes 10 to 12 servings
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.

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

How to Make It

  1. 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.

  2. 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.

  3. 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).

  4. 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.