Hummingbird Cake 1
A delicious Bundt® cake version of the Hummingbird cake, a flavorful, moist cake with crushed pineapple, banana and chopped pecans, frosted with a cream cheese frosting.
Recipe Ingredients:
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
Cooking Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt® pan.
- For Cake: 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.