HUMMINGBIRD CAKE

Terry Criscione

By
@terrycriscione

If desired, crush additional nuts and press them into the sides of the frosting


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10 to 12
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

CAKE BATTER:

1 to 1-1/2 c
chopped walnuts or pecans
3 c
all purpose flour
2 c
sugar
1 tsp
baking soda
1 tsp
cinnamon
1/2 tsp
salt
3 large
eggs
2 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, softened
2 c
confectioners' sugar
1 tsp
vanilla extract
1 to 2 Tbsp
milk

Step-By-Step

1Prepare cake batter. Preheat oven to 350 degrees. Bake walnuts in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through (if desired - not necessary to toast nuts).
2Stir together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in eggs, bananas, crushed pineapple and oil, stirring just until dry ingredients are moistened. Stir in nuts. Spoon batter into greased and floured Bundt pan.
3Bake at 350 degrees for 1 hour 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)
4Prepare glaze: Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended. Add remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup nuts.

About this Recipe

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