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Last month was the first month of participating in the #BundtaMonth group. I’m so glad I joined because I have several Bundt pans that I rarely use and making Bundt cakes is easy and delicious! This month the theme was Tropical March. Thinking of tropical my mind immediately goes to pineapple. Thinking of pineapple led me right to Hummingbird Cake.
I first learned of Hummingbird cake 2 or 3 years ago. I saw a picture of one and was drooling as I hit the button to take me to the recipe. When I saw that it consisted of pineapple, bananas, and nuts I was immediately sold. So for this challenge I went back to the decadent Hummingbird Cake.
I whipped this cake up on a Sunday. It came out moist and flavorful. I then took it a step farther and drizzled it with cream cheese frosting and a sprinkle of pecans. I took it into work the next day and it was gone within the hour. I also had 6 people come and find me for the recipe. While people often tell me they like my baking, this was a new record for the amount of people wanting the recipe.
Hummingbird Cake (adapted from Southern Living, February 2012)
For the Cake:
1 c. chopped pecans
1 1/2 c. flour
1 1/2 c. Bob’s Red Mill graham flour
2 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 eggs, beaten
3 bananas, mashed
12 oz. crushed pineapple in juice
1/2 c. vegetable oil
1 t. vanilla
For the Glaze:
4 oz. cream cheese
2 c. powdered sugar
1 t. vanilla
2 T. milk
1. Preheat the oven to 350 degrees. Prepare your Bundt pan by spraying it with cooking spray and then lightly dusting with flour.
2. In a large bowl combine the flours, sugar, baking soda, cinnamon, and salt. Mix well.
3. Stir the eggs, bananas, pineapple, oil, and vanilla into the flour mixture. Mix until the ingredients are just combined. Fold in half the pecans.
4. Pour the batter into the prepared Bundt pan. Bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool the cake on a wire rack for 10 minutes. Flip the pan over and remove the cake. Cool for at least 1 hour.
6. To make the glaze combine the cream cheese, powdered sugar, vanilla, and milk in a food processor. Process until well mixed.
7. Pour the glaze over top of the cake and sprinkle with remaining pecans.