Hummingbird Bundt Cake

Rev BJ Friley

By
@RevBJFriley

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com

justapinch.com/me/mbf

Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album


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Comments:

Serves:

10 - 12

Prep:

2 Hr 20 Min

Cook:

1 Hr 10 Min

Method:

Convection Oven

Ingredients

CAKE BATTER

1 1/2 c
chopped pecans
3 c
all purpose flour
2 c
sugar
1 tsp
baking soda
1 tsp
cinnamon, ground
1/2 tsp
salt
3 large
eggs, lightly beaten
1 3/4 c
mashed ripe bananas (about 4 large)
1 can(s)
(8-oz.) crushed pineapple (do not drain)
3/4 c
canola oil
1 1/2 tsp
vanilla extract

GLAZE

4 oz
cream cheese, cubed and softened
2 c
sifted powdered sugar
1 tsp
vanilla extract
1 to 2 Tbsp
milk

Directions Step-By-Step

1
Prepare Cake Batter: Preheat oven to 350 degrees F. 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 degrees F 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American