Prep Time: 15 minutes
Cook Time: 65 minutes (includes nuts)
Total Time: 4 hours (includes cooling)
Yield: serves 12
This hummingbird Bundt cake has all the main components of the original hummingbird layer cake: banana, pineapple, toasted pecans, a little spice, and cream cheese icing. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required).
Ingredients
1 and 1/4 cups (160g) chopped pecans, divided
3 cups (375g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs, at room temperature
3/4 cup (180ml) vegetable oil (or canola oil)
2 Tablespoons (30ml) pineapple juice
1/2 cup (120g) sour cream, at room temperature
1 and 1/4 cups (250g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 teaspoons pure vanilla extract
1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
1 cup (225g) finely chopped pineapple (canned or fresh, drained)
Cream Cheese Icing
4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
4 Tablespoons (56g) unsalted butter, softened to room temperature
1 cup (120g) confectioners’ sugar
2–3 Tablespoons (30–45ml) whole milk, slightly warmed
1 teaspoon pure vanilla extract
optional: pinch of cinnamon, to taste
Instructions
Continued on the next page
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