Hummingbird Bundt Cake

I ran to get my camera, and this was what was left! A good sign, right?  I recently took this gem to a couple get-togethers and so many people asked for the recipe, I thought I’d share on here!  You’ll know why it’s called hummingbird cake.  {because people will be sweet as sugar towards you asking you to make it for them again next time!}

Cake Batter

1 1/2 cups chopped pecans

About 3-4 ripe bananas mashed

1 8oz can of crushed pineapple, not drained

3/4 c canola/vegetable oil

3 large eggs

3 cups flour

2 cups sugar

1 tsp baking soda

1tsp cinnamon

1/2 tsp salt

1 1/2 tsp vanilla extract

 

Glaze (I *LOVE* this… but if you don’t care too much for it, by all means half the recipe)

1 8oz pkg cream cheese

4 cups powdered sugar

2tsp vanilla extract

2-4 tbsp milk

 

1. Preheat oven to 350.  You can bake pecans for 8-10 min or until toasted.
2. Stir together flour, sugar, baking soda, cinnamon, and salt in a large bowl; stir in eggs, bananas, pineapple, oil and vanilla
3. Sprinkle some pecans into the (greased) bundt pan
4. Pour batter in pan and bake for 50 min- 70 min, until wooden pick inserted comes out clean

 

1. Process cream cheese, powdered sugar, vanilla and 1 tbsp milk in a food processor
2. keep adding more milk, 1 tbsp at a time until well blended and smooth
3. immediately pour heavenly deliciousness over cooled cake and sprinkle remaining 1/2 cup of pecans

 

Share generously!