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 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8servings
Calories 915kcal
Author Kathleen
Ingredients
Cake:
3cupsall-purpose flour
2cupssugar
1teaspoonbaking soda
1teaspoondried ground cinnamon
1/2teaspoonsalt
3large eggsbeaten
1 3/4cupmashed bananas
1cupcoconutshredded
8ouncescan crushed pineappleDO NOT drain
3/4cupvegetable oil
1 1/2teaspoonsvanilla extract
1 1/2cupspecanschopped
Glaze:
4ouncescream cheesecubed and softened
2cupspowdered sugar
1teaspoonvanilla extract
1-2tablespoonwhole 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.