hummingbird bundt cake
(3)
This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.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
(3)
yield
10 - 12
prep time
2 Hr 20 Min
cook time
1 Hr 10 Min
method
Convection Oven
Ingredients For hummingbird bundt cake
- CAKE BATTER
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1 1/2 cchopped pecans
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3 call purpose flour
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2 csugar
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1 tspbaking soda
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1 tspcinnamon, ground
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1/2 tspsalt
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3 lgeggs, lightly beaten
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1 3/4 cmashed ripe bananas (about 4 large)
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1 can(8-oz.) crushed pineapple (do not drain)
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3/4 ccanola oil
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1 1/2 tspvanilla extract
- GLAZE
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4 ozcream cheese, cubed and softened
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2 csifted powdered sugar
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1 tspvanilla extract
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1 to 2 Tbspmilk
How To Make hummingbird bundt cake
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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.
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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.
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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).
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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