hummingbird cake
If desired, crush additional nuts and press them into the sides of the frosting
prep time
cook time
1 Hr 10 Min
method
Bake
yield
10 to 12
Ingredients
- CAKE BATTER:
- 1 to 1-1/2 cups chopped walnuts or pecans
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups mashed ripe bananas (about 4 large)
- 1 can (8 oz) crushed pineapple (do not drain)
- 3/4 cup canola oil
- 1-1/2 teaspoon vanilla extract
- GLAZE:
- 4 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
How To Make hummingbird cake
-
Step 1Prepare cake batter. Preheat oven to 350 degrees. Bake walnuts in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through (if desired - not necessary to toast nuts).
-
Step 2Stir together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in eggs, bananas, crushed pineapple and oil, stirring just until dry ingredients are moistened. Stir in nuts. Spoon batter into greased and floured Bundt pan.
-
Step 3Bake at 350 degrees for 1 hour 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)
-
Step 4Prepare glaze: Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended. Add remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup nuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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