Hummingbird Bundt Cake - Sally's Baking Addiction
"Featuring flavors of banana, pineapple, and toasted pecans, this hummingbird Bundt cake is topped with a cinnamon-spiced cream cheese icing...."
INGREDIENTS
•
1 and 1/4 cups (160g) chopped pecans, divided
•
3 cups (375g) all-purpose flour (spooned & leveled)
•
1 teaspoon baking soda
•
1 teaspoon baking powder
•
1 and 1/2 teaspoons ground cinnamon
•
1/2 teaspoon allspice
•
1/2 teaspoon salt
•
3 large eggs, at room temperature
•
3/4 cup (180ml) vegetable oil (or canola oil)
•
2 Tablespoons (30ml) pineapple juice
•
1/2 cup (120g) sour cream, at room temperature
•
1 and 1/4 cups (250g) granulated sugar
•
1/4 cup (50g) packed light or dark brown sugar
•
2 teaspoons pure vanilla extract
•
1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
•
1 cup (225g) finely chopped pineapple (canned or fresh, drained)
•
4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
•
4 Tablespoons (56g) unsalted butter, softened to room temperature
•
1 cup (120g) confectioners’ sugar
•
2–3 Tablespoons (30–45ml) whole milk, slightly warmed
•
1 teaspoon pure vanilla extract
•
optional: pinch of cinnamon, to taste
Comments & Reviews
Just A Pinch Sweepstakes