This is a Bundt cake version
of the classic Hummingbird cake, a flavorful, moist cake with
crushed pineapple, banana and chopped pecans, frosted with a
cream cheese frosting.
Hummingbird
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups vegetable oil
- 3 large eggs
- 1 cup crushed pineapple
with juice
- 2 cups diced banana
- 1 cup chopped pecans or
walnuts
- 1 teaspoon vanilla extract
-
- Cream Cheese Frosting:
- 1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract
- Preheat oven to 350°F
(175°C). Grease and flour a 12-cup Bundt pan.
- Measure flour, sugar,
soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in
pineapple with juice, bananas, and pecans. Pour into prepared pan. Bake for about 70 minutes.
- Turn cake out onto rack
after cooling for 20 minutes. Cool completely and frost with cream cheese frosting.
- For Cream Cheese Frosting: Beat butter
and cream cheese at medium speed with an electric mixer until
blended. Gradually add powdered sugar, beating until light and
fluffy. Stir in vanilla.
Makes 12 servings.
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