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!
- Boston Cream Bundt by Andrea at Adventures in All Things Food
- Boston Cream Pie Bundt Cake by Mary at Los Chatos Chefs
- Campbell's Tomato Soup Cake by Wendy at A Day in the Life on the Farm
- Coca~Cola Bundt Cake by Mondo at I Bake He Shoots
- Hummingbird Bundt Cake by Teri at The Freshman Cook
- Inside-Out Ho Hos Lava Bundt Cake by Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Sarah at The Chef Next Door
- Lemon Meringue Pie Bundt by Felice at All That's Left are the Crumbs
- New York Style Crumb Cake by Tammy at Living the Gourmet
- Nutella Chocolate MIlkshake Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Orange Creamsicle Cake by Sue at Palatable Pastime
- Pantera Rosa Bundt Cake by RocĂo at kidsandchic
- Root Beer Float Bundt Cake by Rebekah at Making Miracles
- Sock It To Me Cake by Stacy at Food Lust People Love
- Strawberry Milkshake Swirl Bundt Cake by Laura at Baking in Pyjamas
- Tomato Soup Bundt Cake by Tux at Brooklyn Homemaker
- Tunnel of Fudge Cake by Kelly at Passion Kneaded
A wonderful combination of flavors. I love your retro bundt
ReplyDeleteThose are just the sweetest, Teri. I like the way you iced them too, so the tiny Bundts still show.
ReplyDeleteI have always wanted to try a Hummingbird cake...these look so pretty and it sounds fabulous :)
ReplyDeleteThese look sooo good! I love the history of hummingbird cake! It's another cake that I've always wanted to research and write about, but alas I'm not a big fan of bananas- so I've always stayed away :(
ReplyDeleteYours look delicious still though! Hahaha!
This is one of our favourites too since we tried it. Looks great!!!!
ReplyDeleteEvery time I see little mini bundt pans I remember that I need to add them to my collection. I love the tropical flavor of Hummingbird Cake so I just know I would love it in bundt form too, and your baby bundts look amazing.
ReplyDeleteThis sounds amazing to me. All my favorite things wrapped up in miniature bundts. Perfection.
ReplyDeleteyou can never go wrong with cream cheese in a bundt; it makes it soooo moist. I love that you piped the frosting too. I should try that next time.
ReplyDeleteHummingbird cake always brings great memories of my childhood, and these cute little versions really make me smile.
ReplyDeleteAnother cake that has been on my to-bake list forever! Need to get it done.
ReplyDelete