Hummingbird Bundt Cake

Rev BJ Friley


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

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

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

★★★★★ 3 votes
10 - 12
2 Hr 20 Min
1 Hr 10 Min
Convection Oven



1 1/2 c
chopped pecans
3 c
all purpose flour
2 c
1 tsp
baking soda
1 tsp
cinnamon, ground
1/2 tsp
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


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

How to Make Hummingbird Bundt Cake


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

Printable Recipe Card

About Hummingbird Bundt Cake

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