Hummingbird Bundt Cake

Name: Hummingbird Bundt Cake
Prep time: 2 h 20 min
Cook time: 1 h 10 min
Total time: 3 h 30 min
Yield: 10 - 12
Cuisine: American
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

By Rev BJ Friley
@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

Rating:

★★★★★ 3 votes5

Comments:

1 Comment

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
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How to Make Hummingbird Bundt Cake

Step-by-Step

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.
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.
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).
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.

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