Hummingbird Bundt Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment or a silicone mat, spread the chopped pecans on it and toast for 7–8 minutes. Let them cool for 10–15 minutes.
2. Raise the oven to 350°F (177°C) and grease a 10- to 12-cup Bundt pan.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
4. In a medium bowl, whisk the eggs, oil, pineapple juice and sour cream until combined. Add the granulated sugar, brown sugar and vanilla and whisk until combined. Fold in the banana, pineapple and 1 cup (130g) of the pecans.
5. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. The batter will be thick. Spoon or pour it into the prepared pan.
6. Bake for 55–60 minutes, until a toothpick inserted in the cake comes out clean or with just a few slightly moist crumbs.
7. Cool in the pan on a wire rack for 1 hour, then invert onto a serving plate and cool for at least 1 more hour before icing.
8. For the icing, beat the cream cheese and butter on medium-high until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 2 Tablespoons (30ml) of warm milk. Beat on low for 30 seconds, then on high for 2 minutes until smooth. Stir in cinnamon if using. Thin with 1 more Tablespoon of milk if desired.
9. Spread the icing over the top of the cake and sprinkle with the remaining toasted pecans.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkBrown sugarCream cheeseSour creamBananaPineapplePecan