Hummingbird Bundt Cake

Our hummingbird bundt cake is made from scratch and is fabulously moist, dense and full of all the right goodies then topped with a cream cheese glaze!

Course Dessert

Cuisine American

Keyword How Do I Make Hummingbird Bundt Cake, How To Make Hummingbird Bundt Cake, Hummingbird Bundt Cake, Hummingbird Bundt Cake Recipe

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 915kcal

Author Kathleen

Ingredients

Cake:

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon dried ground cinnamon
1/2 teaspoon salt
3 large eggs beaten
1 3/4 cup mashed bananas
1 cup coconut shredded
8 ounces can crushed pineapple DO NOT drain
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups pecans chopped

Glaze:

4 ounces cream cheese cubed and softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoon whole milk

Instructions

Preheat oven to 350 degrees. Bake pecans in a single layer on a cookie sheet until toasted and fragrant about 8-10 minutes, stirring halfway through.
In a large bowl stir together flour and the next 4 ingredients; add in eggs and the next 6 ingredients. Add 1 cup of the chopped pecans and stir just until dry ingredients are moistened.
Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan for 15 minutes then remove from pan and cool completely.
Prepare the glaze by mixing cream cheese, powdered sugar and vanilla in a medium bowl with a hand held mixer. Add milk 1 tablespoon at a time to get desired consistency. Pour glaze over cooled cake. Sprinkle remaining 1/2 cup chopped pecans on cake and serve.

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