Hummingbird Bundt Cake / #BundtBakers

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Today for  #BundtBakers we are talking about Retro Bundts. The old fashioned cake recipes that have been around for awhile, are all gussied up and looking spectacular as bundt cakes! I made a Hummingbird Bundt Cake because it is one of my very favorite cakes! The aroma coming from these cakes as they bake is amazing, and the cinnamon, the pineapple, the bananas~omg, incredible! And then there is the taste of this cake. Moist and full of flavor! I used the recipe below, which is the original Hummingbird Cake recipe, written by L.H. Wiggin, which first appeared in the February 1978 issue of Southern Living magazine.

 Hummingbird Bundt Cake


 printable recipe
Makes 12 mini bundt cakes

1 1/2 cups chopped Pecans
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cup Sugar
1 teaspoon Cinnamon
3 large Eggs, lightly beaten 
3/4 cup Canola Oil
1 3/4 cup Mashed Bananas (5-6 bananas)
1 1/2 teaspoon Vanilla
8 ounce can Crushed Pineapple
4 ounces Cream Cheese, softened
2 cups sifted Confectioner's Sugar
1 teaspoon Vanilla
1-2 tablespoon Milk

Preheat oven to 350 degrees.

Place chopped pecans on a cookie sheet. Toast in oven for 9-10 minutes, stirring pecans half way through.

Mix together flour, baking soda, salt, sugar and cinnamon. Set aside.

Add eggs, canola oil, bananas, vanilla and pineapple together in a medium bowl, then add to dry ingredients. Stir together until  moistened, being careful not to over mix. 

Grease and flour pan.

Fill with batter and bake for 20-22 minutes. Check with a toothpick. Let cool for 10 minutes. Release cakes from pan, and let cool completely.

Mix together cream cheese, confectioner's sugar, vanilla and milk. 

Use a decorating bag to pipe the the frosting on to bundt cakes. Sprinkle with toasted pecans, and enjoy!

Just scroll down a bit to see more retro bundt cakes from members of #BundtBakers. They are sure to bring back some great memories!

Thanks so much to Felice from All That's Left Are The Crumbs for hosting today's event! 

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