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Hummingbird Bundt Cake with Cream Cheese Glaze

Course Bakery
Cuisine American
Keyword Baking, Banana, cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Servings 10 people

Ingredients

For Cake

  • 1 ½ cups chopped pecans
  • 3 cups all-purpose flour
  • 1 ¾ cups sugar
  • 1 teaspoon baking soda
  • 1 tsp ground cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 3 large bananas, mashed
  • 8 oz can crushed pineapple, do not drain
  • 1 ½ teaspoon fresh orange zest
  • ¾ cup canola oil
  • 1 teaspoon vanilla extract

For Glaze

  • 4 oz plain cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tbsp milk

Instructions

For Cake:

  • 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 ½ hours.

For Glaze:

  • 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.

Notes

Recipe adapted from MyRecipes.com