Hummingbird Cake Recipe – The Best! A springtime classic that’s suitable for holidays or any other occasion. We found this recipe on Southern Living a long time ago, and it is without a doubt the finest dish we have ever made. The original recipe is done in layers, but we’re preparing a Bundt Style Hummingbird Cake this time.
Ingredients for cake batter
- 1/2 – 1 cup chopped pecans (amount depends on your preference, we love lots of pecans)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground 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
Instruction
- Preheat the oven to 350°F for the cake batter. In a shallow pan, roast pecans in a single layer for 8-10 minutes, or until aromatic, stirring halfway through.
- In a large mixing basin, combine flour and next 4 ingredients; toss in eggs and next 4 ingredients until well moistened. 1 cup toasted nuts, strewn into a prepared and floured 14-cup Bundt cake pan, followed by batter.
- Preheat the oven to 350°F and bake for 1 hour to 1 hour and 10 minutes, or until a long wooden pick inserted in the center comes out clean. Cool the cake for 15 minutes on a wire rack before removing it from the pan to cool fully (approx 2 hours).
- Make the Glaze: In a food processor, combine 4 ounces cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk until thoroughly combined. 1 tablespoon milk at a time, 1 teaspoon at a time, until smooth. Immediately spoon or drizzle the remaining 1/2 cup toasted nuts on top of the cooled cake. Please note that we prepared 1-1/2 times the icing while preparing this. This quantity seems insufficient, yet we adore the icing glaze!
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