Hummingbird Bundt Cake
By
Rev BJ Friley
@RevBJFriley
1
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 votes5
Ingredients
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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 largeeggs, lightly beaten
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1 3/4 cmashed ripe bananas (about 4 large)
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1 can(s)(8-oz.) crushed pineapple (do not drain)
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3/4 ccanola oil
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1 1/2 tspvanilla extract
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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
- 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.