This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek! I have teamed of with other bloggers to celebrate all things spring. I have all of our amazing sponsors below, and encourage you to to check them out below!
Hummingbird Cake is a traditional southern cake, but it is originally from Jamaica before the recipe came to the south and became very popular. Traditionally, it uses bananas and pineapple, which I use in mine, but I also add a little fresh orange zest for a light citrus flavor.
For this recipe, I am working with a company called Millican Pecan Co. This company is really neat because it has been a family business for 5 generations. Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is still producing delicious products- like the Pecan Pieces I used for this recipe! I have worked with this company before, and love the wide variety of products- everything from pecan pieces, to pecan halves, to ground pecans, and to pecan butter!
These pecans are delicious and they work so well with the crushed pineapple, citrus and banana in the cake. The banana in the cake results in a moist and delicious cake everyone will love. I top this beautiful cake with a cream and rich cream cheese frosting and a few additional pecans. The flavors are so delicious and it is a perfect dessert for a holiday or just to enjoy on the sofa after a busy day. I know that I love to end my day with something sweet while I am lounging on the couch. Right now I am really loving Homeland. We like to watch Criminal Minds, House Hunters, and Lego Masters these days as well.
What do you need to make Hummingbird Bundt Cake with Cream Cheese Glaze?
- chopped pecans
- all-purpose flour
- baking soda
- ground cinnamon
- large bananas, mashed
- crushed pineapple, do not drain
- fresh orange zest
- canola oil
- vanilla extract
- plain cream cheese, room temperature
- powdered sugar
- bundt cake pan
- Preheat oven to 350°. Grease a bundt cake pan with cooking spray or butter, and set aside.
- Stir together flour, sugar, baking soda, cinnamon, and salt. In a separate large bowl, mix eggs, bananas, zest, crushed pineapple, and oil. Add the wet ingredients to the dry and slowly mix until just incorporated together.
- Next, place the nuts into the prepared bundt pan. Spoon the batter into the bundt pan.
- Bake at 350° for 1 hour toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake form the pan. Allow to cool for about 1 1/2 hours.
- Place cream cheese into a stand mixer bowl, or a regular bowl if you are using a hand mixer.
- Whip the cream cheese and sugar together till well combined and fluffy.
- Add milk slowly. Add vanilla and continue to mix till smooth and light. Pour prepared glazed over the bundt cake.
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Hummingbird Bundt Cake with Cream Cheese Glaze
- 1 1/2 cups chopped pecans
- 3 cups all-purpose flour
- 1 3/4 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 3 large bananas, mashed
- 8 oz can crushed pineapple, do not drain
- 1 1/2 tsp fresh orange zest
- 3/4 cup canola oil
- 1 tsp vanilla extract
- 4 oz plain cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp milk
Preheat oven to 350°. Grease a bundt cake pan with cooking spray or butter, and set aside.
Stir together flour, sugar, baking soda, cinnamon, and salt. In a separate large bowl, mix eggs, bananas, zest, crushed pineapple, and oil. Add the wet ingredients to the dry and slowly mix until just incorporated together.
Next, place the nuts into the prepared bundt pan. Spoon the batter into the bundt pan.
Bake at 350° for 1 hour toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake form the pan. Allow to cool for about 1 1/2 hours.
Place cream cheese into a stand mixer bowl, or a regular bowl if you are using a hand mixer.
Whip the cream cheese and sugar together till well combined and fluffy.
Add milk slowly. Add vanilla and continue to mix till smooth and light. Pour prepared glazed over the bundt cake.
Recipe adapted from MyRecipes.com
Monday #SpringSweetsWeek Recipes
- Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
- Blood Orange Madelines by Simply Inspired Meals
- Butter Pecan Macaron by A Kitchen Hoor’s Adventures
- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!Prize #1: Millican Pecan is giving one winner a Tower of Treats! Millican Pecan began when E.E. Risien, founded the West Texas Pecan Nursery in the late 1800’s at the junction of the San Saba and Colorado Rivers. He received much recognition for his experiments that altered the course of the pecan industry and helped to establish San Saba as the “Pecan Capital of the World.” From this location, they developed many great pecan varieties, as well as a prosperous orchard that serves our customers well, even to this day. Today Millican Pecan is being run by the 5th generation, the one that launched the Millican Pecan website in 2002. Visit https://millicanpecan.com/ to learn more about pecans, find delicious recipes, and buy their amazing pecans and pecan products. Prize #2: Door County Coffee is giving one winner 20 full-pots of coffee and a Door County Coffee mug. Full pots will consist of seasonal flavors, flavored coffee, and non-flavored coffee. Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes. Prize #3: Dixie Crystals is giving one winner a set of Nordic Ware Bundt Pans. This set contains one Chiffon Bundt Pan and one Vaulted Cathedral Bundt Pan perfect for decorative baking. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos. Prize #4: Anolon is giving one winner an Anolon Advanced 5 piece Bakeware set. This nonstick bakeware set includes two 8 inch round cake pans, one 8 inch square cake pan, a 10 x 15 cookie pan, and a 9.25 x 14 cooling rack! It’s the perfect set for any baker. Established in 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware and by 1986 they released the world’s first hard-anodized nonstick cookware that would revolutionize the world of home cooking because the nonstick surface didn’t flake or scratch easily. Today they sell bakeware with nonstick interior and exterior that is made with a special blend of sapphire-reinforced nonstick that is triple coated. Visit https://anolon.com to see their selection of cookware, bakeware, tools, and to get amazing recipes. 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In 1905, he moved his family to Beeville, Texas. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more. To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com. Prize #7: Deiss Kitchenware is giving one winner a kitchen utensil prize package! The winner will receive a digital thermometer, a grater, an apple slicer and corer set, and a 5 piece utensil set! Deiss Kitchenware is a small, family driven company that believes it’s easy to cook with pleasure when you have the right tools. This company will bend over backwards to make you happy and the president of the company will even answer your letters! They create easy to use, innovative, and reliable products for use in your kitchen. To learn more about the company and the products they sell visit https://deisskitchenware.de/.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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