This Hummingbird Cake is an old favorite that is typically baked as a layer cake, but in the February 2012 issue of Southern Living magazine it is featured as a Bundt cake. I love baking in a Bundt pan, so I wanted to try the Hummingbird Cake baked this way. This super moist fruit-filled delight reminds me a bit of a carrot cake, but no carrots, just lots of good fruit and cream cheese glaze.
Hummingbird Bundt Cake
1 1/2 cups chopped pecans, toasted
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon 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 teaspoons vanilla extract
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Prepare a 14-cup Bundt pan by greasing and flouring or use cooking spray. Preheat oven to 350 degrees F. Spread pecans on a parchment paper lined sheet pan; bake for 8 to 10 minutes, or until toasted and fragrant, stirring halfway through.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, mashed bananas, pineapple, oil, and vanilla. Mix just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans in the prepared Bundt pan, then spoon batter over the pecans. Bake in preheated oven for 60 to 70 minutes or until cake tests done. Cool cake in pan on wire rack for 15 minutes; remove from pan to wire rack and cool completely.
To prepare glaze: In the bowl of a food processor, combine the cream cheese, powdered sugar, vanilla, and 1 tablespoon milk until well blended and smooth. Add the remaining milk 1 teaspoon at a time if needed for glaze consistency. Pour glaze over cooled cake, then sprinkle with remaining 1/2 cup of toasted pecans.
Sprinkle 1 cup of the toasted pecans in the prepared pan first.