Hummingbird Bundt Cake

March 9th, 2014

Hummingbird Cake 3 Best

 

There is a new angle to the Sun these days.  Even though spring is not quite here, I can feel the promise of an end to winter.  We will be returning to Lake Lure at the end of the month.  Normally we would find the dogwood trees and the forsythia getting ready to bloom.  I am not so sure this year.  It has been such a brutally cold winter.  One of the things I look forward to at Lake Lure is my hummingbird feeder outside my kitchen window.  I like to believe that the same hummingbird couple come back every year.  In honor of spring and the return of my sweet hummingbirds, I made this hummingbird bundt cake.

Hummingbird Cake 1V

 

The cake recipe first appeared in Southern Living Magazine in 1978.  It is a banana, pineapple and spice cake with a luscious cream cheese frosting.  It is usually presented as a layer cake, but this is a much easier version.  This recipe for a hummingbird bundt cake was in a recent Southern Living magazine.  I found it in a magazine at my hair dresser’s and got her permission to tear it out.

Hummingbird Cake Third Picture

I love this cake.  Since we have company coming, it was a good excuse to make it.  Now if spring would just get the message that winter is over, we would all be happy.  Bring on the robins, blue jays and hummingbirds.  I am linking this to Tasty Tuesday at the Comforts of Home.

HUMMINGBIRD BUNDT CAKE

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoon vanilla extract

Glaze:
4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoon milk ( You may need more.  My glaze was too stiff )

Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

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 14-cup Bundt pan.  Spoon batter over pecans.

Bake for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the 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).

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 1/2 cup toasted pecans.

Printable recipe

 

 

12 responses to “Hummingbird Bundt Cake”

  1. bellini says:

    Yes we are waiting anxiously for Spring. Just the thought of hummingbirds cheers my heart as does this cake.

  2. Martha Scott says:

    I’ve made lots of hummingbirds but never a bundt — this looks really good!

  3. Sam Hoffer says:

    What a pretty cake Penny. Hummingbirds are such interesting birds and I too believe they come back to visit the same places each year. I’ve heard they fly very long distances in the winter. I know we had them in the islands and some of them were very friendly and would come right up to you.
    Sam

  4. Larry says:

    The cake looks delicious Penny. We always look forward to the return of the hummers.

  5. Penny @ The Comforts of Home says:

    That looks so scrumptious Penny! I am looking forward to you getting back here! We will have to do our annual Fig Bistro lunch! This week we have sunny weather in the 60’s and low 70’s for a few days then back to sunny and 50 something on Friday. Hope you can participate in tomorrows Tasty Tuesday linky party. The post goes up at 7:30 tonight.
    Hugs,
    Penny

  6. Rosemary Wolbert says:

    I’ve never met anyone who didn’t like hummingbird cake — even my banana-intolerant husband. I love the idea of a bundt cake; even better, an excuse to bring out my new bundt pan.

  7. katiezel says:

    We don’t have hummingbirds here…. Our friend from Spain is spending a month in Costa Rica just so he can finally see hummingbirds in real life (he’s a bird enthusiast). Your cake looks lovely. Happy Spring (soon)

  8. KathyWalker says:

    My mom used to make a Hummingbird Cake…I recall that it was really tasty. I like the idea of using the bundt pan…when I am allowed in the same room as sweets, again, I will give this recipe a spin! Thanks for the memories….

  9. Cathy at Wives with Knives says:

    I have heard of hummingbird cake but never knew what it was make of. This looks delicious, Penny. Love the combination of bananas and pineapple with the cream cheese glaze.

  10. Karen (Back Road Journal) says:

    I’m anxious to try your recipe, Penny. I’ve always heard about hummingbird cake but have never had one. Preparing it in a bundt pan sounds like a great idea.

  11. kwklett says:

    I LOVE hummingbird cake! This looks delicious and definitely suitable for breakfast the next day :)! Will give it a try really soon! Love you!

  12. Chris says:

    I’m with you, I’m always a bit bummed when it’s time to take the hummingbird feeder down after they’ve flown back to Mexico. The bluebirds have been around here and the cardinals are already pairing up to mate.

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