HUMMINGBIRD CAKE

Terry Criscione

By
@terrycriscione

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


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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

Directions Step-By-Step

1
Prepare 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).
2
Stir 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.
3
Bake 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)
4
Prepare 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