Cream Cheese-Frosted Hummingbird Cake
This decadent, cream cheese-frosted hummingbird cake is the perfect way to end any dinner party or family gathering. A beautiful dessert that features the flavors of pineapple and banana for a tropical twist. A truly Southern cake that includes a can of crushed pineapple and all of its juice, which keeps the cake incredibly moist and makes it so flavorful. It's then topped off with a cream cheese frosting.
Equipment
- Bundt cake pan
- Cooling rack
Ingredients
FOR THE CAKE
- 1 ½ cups Toasted pecans (chopped)
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 eggs (lightly beaten)
- 2 cups mashed ripe bananas (about 4 bananas)
- 8 ounce can crushed pineapple (undrained)
- ¾ cup canola oil
- 2 teaspoons vanilla
FOR THE FROSTING
- 4 ounces cream cheese (softened)
- 1 ½ cups confectioner's sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 350. Spray a bundt pan with cooking spray and add 1 cup of the toasted pecans to the bottom of the pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt .
- In a separate bowl combine the mashed bananas, the can of pineapple with the juice, oil, eggs and vanilla. Whisk to combine. Add to the dry ingredients, stirring just until combined.
- Spoon the cake batter into the bundt pan. Bake for 50-55 minutes until top is golden brown and a toothpick comes out clean.
- Let cool on a wire rack for 10 minutes then invert onto a platter. Wait until the cake has cooled completely before frosting.
Frosting:
- With a hand mixer beat the cream cheese and powdered sugar until creamy. Add vanilla and milk, a tablespoon at a time until it reaches the consistency you want. Pour it over the cake letting it drip down the sides or make it thicker and spread it over the top. Sprinkle with remaining chopped pecans.
Barbara's Notes + Tips
- To toast the pecans, just put in the oven for about 3-5 minutes and watch closely so they don't burn.
- Be sure to include all of the juice from the crushed pineapple.
- You can use fresh pineapple, just crush it and use 8 ounces.
- Make sure your bananas are overripe or they won't add any flavor.
- Don’t glaze the cake before it is fully cooled. The glaze will melt right off of the cake if it's too warm when you glaze it. For best results, wait at least two hours before glazing the finished cake.
Nutrition
Calories: 456kcal | Carbohydrates: 65g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 177mg | Potassium: 207mg | Fiber: 3g | Sugar: 42g | Vitamin A: 173IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg
