Hummingbird Bundt Cake

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 votes

Comments:

1 Comment

Serves:

10 - 12

Prep:

2 Hr 20 Min

Cook:

1 Hr 10 Min

Method:

Convection Oven

Ingredients

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

How to Make Hummingbird Bundt Cake

Step-by-Step

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.