Print Recipe

Hummingbird Cake

Ingredients

  • 3 cup all purpose flour
  • 2 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 8oz can crushed pineapple, including juice
  • 4 bananas, mashed
  • 1 cup chopped pecans, toasted

Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 2 cups icing sugar
  • 2 tsp vanilla
  • 1-2 tbsp milk

Instructions

  • Preheat oven to 350°F.
  • Grease and flour bundt pan, ensure to cover all creases in pan. Set aside.
  • Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Set aside to cool
  • Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl;
  • Add eggs and oil, stirring just until dry ingredients are moistened.
  • Stir in vanilla, pineapple, bananas, and toasted pecans.
  • Sprinkle 1 cup toasted pecans into a Bundt pan. Spoon batter over pecans.
  • Bake for 60 - 70 minutes or until a long wooden pick inserted in center comes out clean. 
  • Cool in pans on wire racks 10 minutes. Remove from pan to wire rack, and cool completely, about 1 hour.

Prepare Glaze:

  • Blend cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth.
  • Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.