Shelly's Recipe

Hummingbird Bundt Cake

Category: Cakes

For the cake:
1 & 1/2 cups chopped pecans, toasted (divided)
3 cups all-purpose flour
2 cups granulated 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 bananas)
8 ounces crushed pineapple (undrained)
3/4 cup canola oil
1 & 1/2 teaspoons vanilla extract

For the glaze:
4 ounces cream cheese, softened
2 cups sifted confectioners sugar
1 teaspoon vanilla extract
1-2 tablespoons milk


Preheat oven to 350. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in bottom of pan.

Stir together flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, bananas, pineapple, oil, and vanilla. Stir just until dry ingredients are moistened. Spoon batter evenly in prepared pan.

Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer cake to wire rack to cool completely.

To make the glaze, beat cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until mixture is smooth and pourable.

Pour glaze over cooled cake. Sprinkle remaining 1/2 cup pecans over top of glaze.