Description
Hummingbird Bundt Cake, takes a Southern classic flavored with pineapple, bananas, and topped with cream cheese frosting and toasted pecans and wraps it all into one delicious bundt, making it a simple yet decadent dessert.
Ingredients
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For the Batter
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 cups granulated sugar
- 1 cup brown sugar
- 2 sticks unsalted butter, softened
- 4 ripe bananas
- 1 cup crushed pineapple
- 1/2 cup shredded coconut
- 3 large eggs, beaten
- 1 tablespoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 to 2 1/2 cups powdered sugar
- 1/4 cup finely chopped toasted pecans, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8-10-inch bundt pan with nonstick cooking spray, set aside.
- In a medium mixing bowl combine the flour, cinnamon, baking soda, salt, and allspice. Stir to mix. Set aside.
- In a large mixing bowl or stand mixer (affiliate link) combine softened butter with granulated and brown sugars. Mix until creamed together.
- Mash bananas, then combine with creamed butter. Add pineapple, coconut, eggs, and vanilla. Beat on medium speed until combined, 2-3 minutes.
- Fold the dry ingredients into the wet, mixing only until just combined.
- Pour the batter into the prepared bundt pan. Bake 50-60 minutes or until a skewer or toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a rack. Let it cool completely before frosting.
- When ready to frost, cream together the cream cheese and powdered sugar, adding a little sugar at a time until you reach the desired thickness. Spoon or pipe the frosting over the top of the cake. Top with chopped pecans.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 7178
- Sugar: 671.1 g
- Sodium: 4737.2 mg
- Fat: 317.4 g
- Carbohydrates: 1030.1 g
- Fiber: 32.8 g
- Protein: 83.9 g
- Cholesterol: 1273 mg