Hummingbird Bundt Cake with Cream Cheese Icing

Another birthday get together this evening means another cake needing to be baked.  I had just enough cream cheese left over from the ginger breads so I decided to bake a popular southern US cake.  The Hummingbird cake has quite a few variations, but generally they all have bananas, pineapples and warm spices along with cream cheese icing as this one has.  Generally I don’t love a ton of icing on cakes, so I then to avoid layer cakes.  This one just has the drizzle icing on top.  Mine was a bit too thick so didn’t drip down the sides without some coaxing.  

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This recipe is from Southern Living.  The only change I made to the recipe was to change the Bundt pan from a 14 cup to my 12 cup.  The recipe amounts didn’t need to change, the recipe easily fit my pan.

Active Time:

20 mins

Total Time:

3 hrs 45 mins

Yield:

10 to 12 serves

Ingredients

Cake Batter

• 1 ½ cups chopped pecans
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, beaten
• 1 ¾ cups mashed ripe bananas (about 4 large)
• 1 (8-oz. 227 g) can crushed pineapple (do not drain)
• ¾ cup canola oil (I used avocado oil)
• 1 ½ teaspoons vanilla extract

Glaze

• 4 ounces (113.4 g) cream cheese, cubed and softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

1. Prepare Cake Batter: Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 
   
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 12-cup Bundt pan. Spoon batter over pecans. 
   
3. Bake at 350°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours). 
   
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining ½ cup toasted pecans.

https://www.southernliving.com/recipes/hummingbird-bundt-cake-recipe