Hummingbird Bundt Cake


I’ve never had a Hummingbird cake before. I picked this recipe to bake this past weekend for some dear friends we had over for dinner. It was a good way to celebrate the kids starting school this week. 🙂

I got the recipe from Southern Living magazine (2/2012). I tore off the recipe from the magazine and I’ve had it since. About time I got to baking this delicious bundt cake. Now the texture and taste is very close to a banana bread. Call me crazy. Do any of you agree?

In any case, I really liked how easy it was to make and I want to include it on the site for future reference.

Hummingbird Bundt Cake

  • Servings: 10-12
  • Time: 3 hrs., 45 min
  • Difficulty: easy
  • Print

Ingredients:

Cake Batter
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 ounce) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoon vanilla extract

Glaze
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Preparation:

1- Preheat oven to 350° Fahrenheit. Bake pecans in a single layers in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Grease and flour 14-cup bundt pan (set aside).
2- Stir together flour, sugar, baking soda, ground cinnamon and salt. Stir just until dry ingredients are moistened.
3- Sprinkle 1 cup toasted pecans into greased and floured 14-cup bundt pan. Spoon batter over pecans.
4- Bake for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean.
5- Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
6- Prepare the glaze: Process cream cheese, powdered sugar, vanilla and 1 tablespoon of milk in a food processor until well blended.
7-Add remaining 1 tablespoon of milk and process until smooth.
8- Pour glaze over cooled cake and sprinkle with remaining 1/2 cup of toasted pecans.

Enjoy, Bon Appétit, Buen Provecho!                                                                 EdibleReflections.com

Hummingbird Bundt Cake

Hummingbird Bundt Cake

Hummingbird Bundt Cake

Hummingbird Bundt Cake

I’m sharing this post at Fiesta Friday, Bake of the week, Tell ’em Tuesday, and Foodie Friends Friday.

I hope you enjoy this recipe and have a fantastic weekend.

Ili 🙂

6 Comments

  1. Whitney says:

    Oh this brings back memories! My mom used to make a hummingbird cake every year, I believe the recipe was from one of the old Southern Living cookbook that she used. Your’s looks just as good! Thanks for sharing!! 🙂

    Liked by 1 person

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